French Onion Meatballs

Servings: 8

Total time: 1 hour 20 minutes

INGREDIENTS

For meatballs:
¼ cup breadcrumbs
2 tablespoons whole milk
1 lb ground beef
¼ cup grated Parmesan cheese
1 large egg
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
For gravy:
2 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1 teaspoon granulated sugar
2 tablespoons all-purpose flour
2 cups low sodium beef broth
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon ground black pepper
¾ cup Gruyere cheese, shredded
Fresh thyme, for garnish

DIRECTIONS

For meatballs: Preheat oven to 400°F. Lightly grease standard 9x13-inch baking dish with cooking spray and set aside.
Combine breadcrumbs and whole milk in large bowl. Let soak 3 minutes.
Add beef, Parmesan, egg, Worcestershire sauce, garlic powder, kosher salt, pepper and parsley to breadcrumbs, and mix until all ingredients are evenly distributed.
Portion mixture into 1½-inch meatballs and place into prepared baking dish. Bake until browned and cooked through, about 15-20 minutes.
For gravy: Heat butter in large skillet over medium heat. Add onions and sugar, and cook, stirring occasionally, until onions are caramelized and golden-brown, about 20-25 minutes.
Sprinkle flour over onions and stir to combine. Gradually add beef broth, stirring until mixture is smooth and thickens, about 3-5 minutes. Season with kosher salt and pepper.
Remove meatballs from oven and pour onion gravy over to cover. Sprinkle evenly with Gruyere and return to oven. Bake until cheese is melted, and edges are bubbling, an additional 7-10 minutes.
Garnish with fresh thyme and serve.
Tip: Serve meatballs over mashed potatoes, buttered egg noodles or with crusty bread.