Onion Cheese Meatballs (Print Version)
# Ingredients:
01 -
3 ounces of water.
02 -
2 large yellow onions, sliced thin.
03 -
1 teaspoon black pepper.
04 -
1 teaspoon fresh thyme.
05 -
2 tablespoons unsalted butter.
06 -
2 tablespoons olive oil.
07 -
1/2 teaspoon of salt.
08 -
1 1/2 pounds of ground beef chuck.
09 -
1/4 cup whole milk.
10 -
1 tablespoon brandy (optional).
11 -
2 garlic cloves, minced.
12 -
1 1/2 tablespoons all-purpose flour.
13 -
5 cloves of garlic paste.
14 -
3/4 cup breadcrumbs (Italian-style).
15 -
4 garlic cloves, finely chopped.
16 -
2 large eggs.
17 -
1/2 cup of dry red wine.
18 -
1 teaspoon salt.
19 -
2 cups shredded Swiss cheese.
20 -
12 slices of a baguette.
21 -
2 cups of chicken broth.
# Instructions:
01 -
Pour milk over the breadcrumbs, let it soak 5 minutes, then mix with the other ingredients. Shape into 1.5-inch balls.
02 -
Cook onions with salt and water under a lid for 15 minutes. Uncover and keep cooking until caramelized.
03 -
Heat oil and brown the meatballs for around 3 minutes per side. Take them out and leave them aside.
04 -
Finish browning onions, stir in garlic and flour. Slowly pour in wine, broth, and seasonings.
05 -
Put meatballs into the pan, sprinkle cheese on top.
06 -
In a 450°F oven, bake for 7-10 minutes until everything looks melted and bubbly.
07 -
Toast the baguette slices, pile on the cheesy mix, and serve everything hot!
# Notes:
01 -
The onions can be prepped ahead of time.
02 -
Use homemade broth if you can.
03 -
Stores in the fridge for up to three days.