MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Onion Meatballs
Categories: Beef, Vegetables, Herbs, Cheese, Breads
Yield: 24 servings

2 tb Butter; divided
1 lg Onion; thin sliced
1 1/2 ts Salt; divided
1 ts Pepper; divided
1 ts Minced fresh rosemary
3 tb Dry red wine
2 tb A-P flour
2 c Beef stock
1 lb Ground beef
1/3 c Panko bread crumbs
1 lg Egg; beaten
2 tb Minced fresh parsley
2 cl Garlic; minced
2 ts Italian seasoning
1 c Shredded Gruyere cheese
French bread baguette
- slices; toasted, opt

Set oven @ 400ºF/205ºC.

Fit a 15" X 10" X 1" baking sheet with a wire rack; coat
with cooking spray. Set aside.

In a large oven-safe skillet, melt 1 tablespoon butter
over medium-low heat. Add onions; stir to coat. Cook
until onions begin to caramelize and are very soft,
stirring occasionally, 15-20 minutes. Stir in 1/2
teaspoon salt, 1/2 teaspoon pepper and rosemary. Add
wine; cook until evaporated, 2-3 minutes, stirring
constantly.

Stir in remaining butter; once melted, whisk in flour
until lightly browned. Slowly whisk in beef stock; bring
to a simmer until thickened, 2-3 minutes. Remove from
heat; set aside.

In a large bowl, combine ground beef, bread crumbs, egg,
parsley, garlic, Italian seasoning, remaining 1 teaspoon
salt and remaining 1/2 teaspoon pepper. Bake 15-20
minutes. Transfer meatballs to skillet with cooked
onions; stir to combine. Top with shredded Gruyere.

Preheat broiler. Broil skillet 3' - 4" from heat until
cheese is melted, 2-3 minutes. If desired, serve with
toasted baguette slices.

Amy Lents, Grand Forks, North Dakota

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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