Cheesy Onion Balls (Print Version)
# Ingredients:
01 -
1⁄4 cup milk, plus 2 tablespoons extra.
02 -
1 egg, beaten.
03 -
1½ pounds of ground beef (85/15 blend).
04 -
1 teaspoon dried thyme.
05 -
1 teaspoon herbes de Provence.
06 -
1½ cups soft breadcrumbs, fresh.
07 -
1 teaspoon sea salt.
08 -
1⁄4 teaspoon black pepper.
09 -
1 tablespoon finely chopped parsley.
10 -
4 cloves of garlic, minced.
11 -
1 large onion, half finely diced.
12 -
1 cup of shredded mozzarella cheese.
13 -
3⁄4 cup Gruyere cheese, split.
14 -
4 tablespoons olive oil.
15 -
2 tablespoons of butter or ghee.
16 -
2½ large white onions, thinly sliced.
17 -
1 tablespoon flour.
18 -
2¼ cups prepared beef broth.
19 -
2 teaspoons fresh thyme sprigs.
20 -
1⁄4 cup white wine or sherry.
21 -
Salt and pepper for seasoning.
22 -
1 teaspoon herbes de Provence.
# Instructions:
01 -
Stir fresh breadcrumbs into milk and let them sit for 5 minutes.
02 -
Mix soaked breadcrumbs with beef, seasonings, and meatball ingredients.
03 -
Roll into 2-tablespoon-sized balls and stick them in the fridge for 15 minutes.
04 -
Heat some olive oil, sear the meatballs until brown, and put them aside for later.
05 -
Use the same pan, add butter and oil, and cook the sliced onions for about 20-25 minutes until golden and soft.
06 -
Add garlic and herbs to the onions—cook for the briefest 30 seconds.
07 -
Pour in the sherry, give it 30 seconds to simmer, and scrape the pan bottom.
08 -
Whisk in flour, then pour in the beef broth. Let the sauce cook for about 5 minutes on low heat.
09 -
Put the meatballs back in, sprinkle Gruyere cheese, then mozzarella, and add fresh thyme leaves.
10 -
Put everything in the oven and broil for 5-7 minutes until the cheese gets bubbly and melty.
# Notes:
01 -
Pair it with mashed potatoes or a fresh loaf of crusty bread.
02 -
You can prep the sauce earlier if needed.
03 -
Keep your hands wet to roll the meatballs easily.
04 -
Chilling meatballs prevents them from falling apart.