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 Fresh rosemary; minced
      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 Fresh parsley; minced
      2 cl Garlic; minced
      2 ts Italian seasoning
      1 c  Gruyere cheese; shredded
           French bread baguette
           - slices; toasted (optional)

  Set oven @ 400 F/205 C.

  Fit a 15x10x1" baking sheet with a wire rack; coat with cooking
  spray. Set aside.

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

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

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

  Recipe by Amy Lents, Grand Forks, North Dakota

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

  Uncle Dirty Dave's Archives

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