Onion Beef Balls (Print Version)
# Ingredients:
01 -
2 tablespoons extra virgin oil.
02 -
2 big yellow onions, cut into thin slices.
03 -
3 ounces lukewarm water.
04 -
1/2 teaspoon sea salt.
05 -
2 tablespoons unsalted butter.
06 -
1 1/2 pounds beef chuck, ground.
07 -
1/4 cup whole milk.
08 -
3/4 cup breadcrumbs, Italian style.
09 -
5 cloves garlic, turned into paste.
10 -
1 teaspoon thyme leaves, fresh picked.
11 -
1 teaspoon regular salt.
12 -
1 teaspoon ground black pepper.
13 -
2 large farm eggs.
14 -
4 cloves garlic, finely chopped.
15 -
1 1/2 tablespoons all-purpose flour.
16 -
1/2 cup red wine, dry variety.
17 -
2 cups chicken broth.
18 -
1 tablespoon cognac (skip if you want).
19 -
2 cups grated Swiss cheese.
20 -
12 thin baguette pieces.
# Instructions:
01 -
Soak the breadcrumbs in milk for about 5 minutes. Then mix in all other stuff and shape into 1.5-inch balls.
02 -
Put onions in with water and salt, cover and cook for 15 minutes, then take the lid off and keep cooking till they brown.
03 -
Get those meatballs golden in hot oil, roughly 3 minutes each side. Take them out and put aside.
04 -
Finish browning onions, throw in garlic and sprinkle flour. Pour in the wine, broth, and add your favorite seasonings.
05 -
Drop meatballs back into the sauce, sprinkle cheese all over them.
06 -
Stick in a 450°F oven for about 7-10 minutes until it's all bubbly and nice.
07 -
Get those baguette slices toasty with cheese on top. Serve your meatballs alongside the bread.
# Notes:
01 -
You can cook the onions a day before.
02 -
Broth made from scratch works best.
03 -
Will stay good in your fridge for 3 days.