French Onion Meatballs

Ingredients:

Meatballs:

1 pound ground beef

1 pound ground pork

1 large egg, beaten

½ cup (100 g) parmesan cheese, finely grated

2 tablespoons parsley, chopped

2 teaspoons kosher salt

½ teaspoon black pepper

½ cup (122.5 g) whole milk

½ cup (54 g) fine dry breadcrumbs

1 teaspoon garlic, minced

¼ cup yellow onion, finely diced

1 tablespoon unsalted butter

1 tablespoon vegetable oil

French Onion Sauce:

2 tablespoons unsalted butter

2 large yellow onions, thinly sliced into half-moon shapes

1 tablespoon all-purpose flour

2 cups (16 ounces) beef broth

¼ teaspoon kosher salt

¼ teaspoon black pepper

1 cup (113 g) mozzarella cheese, shredded

1 cup (113 g) Gruyere cheese, shredded

parsley, chopped for garnish

Instructions:

Meatballs:

In a large bowl, combine ground beef, ground pork, beaten egg, cheese, parsley, salt, and pepper. Mix together until just combined.

In a medium bowl, combine the milk, breadcrumbs, garlic, and onion.

Add milk mixture to the meat mixture being careful not to overwork ingredients.

Form into desired size meatballs, greasing hands before starting to keep the meat from sticking, and place on a parchment-lined baking sheet.

In a large non-stick skillet over medium heat, melt butter and add oil. Once the oil is hot and shimmering, add the meatballs in batches, ensuring they don’t overcrowd the pan. Cook the meatballs, turning occasionally to brown all sides, until they reach an internal temperature of 165°F (8-10 minutes).

Remove the cooked meatballs and set them on a plate. Repeat with the remaining batches.

French Onion Meatballs:

In a large oven-safe, non-stick skillet over medium-high heat, melt butter.

Once melted, add the onions and sauté for 25-30 minutes, stirring occasionally, until they are very tender and caramelized to a rich golden brown color.

Sprinkle flour over the onions. Stir to combine.

Add beef broth, salt, and pepper. Stir to combine. Cook for 7-10 more minutes, or until the sauce begins to thicken.

Nestle the cooked meatballs into the sauce in the skillet.

Evenly sprinkle mozzarella and Gruyere cheese over the meatballs.

Preheat the oven broiler.

Broil for 2-3 minutes, or until cheese is melting and bubbling.

Garnish with parsley. Serve warm.