- Prep time: 15 minutes
- Cook time: 45 minutes
- Serves 4
Ingredients
2 tablespoons unsalted butter2 large yellow or Vidalia onions, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white or red wine
1 cup beef broth
2 sprigs fresh thyme
1 tablespoon flour or cornstarch
3 ounces Gruyère cheese, shredded
Meatballs:
1 pound Thomas Farms Grass Fed Ground Beef
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup breadcrumbs
1 egg
Instructions
- Melt butter in a skillet over medium-high heat. Add the sliced onion and cook for 12 minutes until they begin to brown. Reduce the heat to medium-low, season with salt and stir to combine.
- Turn the heat down to medium-low and cook the onions for at least 30 minutes, stirring occasionally to avoid burning. If the onions look like they are getting too dark, add a tiny bit of water to the pan. Cook the onions until golden brown in color.
- While the onions are cooking, preheat the oven to 400 degrees F and begin making the meatballs.
- Add all of the meatball ingredients to a bowl and mix to combine. Divide the meatball mixture into 12 equal portions. Place a cube of cheese in the middle of each meatball and then roll into a ball. Place the meatballs on a greased sheet pan and place in the oven for 20 minutes.
- Once the onions are done, deglaze the pan with the wine and broth, add the thyme and simmer for about 5 minutes. Add in the flour or cornstarch and stir to thicken. Turn down the heat and simmer until it reduces slightly.
- Turn off the heat and pour the onion mixture over the meatballs, top with the shredded cheese and broil until the cheese is melty, about 5 minutes.
- Serve and enjoy!