french onion meatballs

TOTAL TIME: 45 minutes

SERVES: 2

recipe card and grocery list

french onion meatballs

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For the onions

• 2 large yellow onions

• 1 tbsp oil

• 3 cloves minced garlic

• 1/2 tbsp fresh thyme

• 1 tbsp flour

• 1/4 tsp msg (optional)

• 2 1/2 cups beef stock

• 1/2 tbsp balsamic vinegar

• S&P

For the meatballs

• 1 lb ground turkey

• 1 egg

• 1/2 cup grated parmesan

• 1/4 cup panko

• 1 tbsp mayo

• 1 tsp minced thyme

• 1 clove garlic

• S&P

For the broccolini

• 1 bunch broccolini

• 1 tbsp oil

• 1/4 tsp chili flakes

• 1 lemon

• S&P

For the rest

• 1 cup shredded emmental or gruyere

• 1 crusty baguette

BONUS:

• 2 tbsp sherry or apple brandy

1. Caramelize your onions (can prep in advance)
   Peel and cut ends off onions and thinly slice onions from root to stem. Heat 1 tbsp oil in a large aluminum or cast iron frying pan *just don't use nonstick* over medium heat. Add onions to pan and cook for 5 minutes, then add a pinch of salt. Cook down for 25-35 minutes until onions are deeply golden brown, stirring every 5 minutes but leaving enough time between stirs to get brown. If they start to brown too quickly, turn down heat. Once deeply golden, turn heat back up to medium high. Add 1 tbsp minced garlic, 1/2 tbsp fresh thyme, 1 tbsp flour and 1/4 tsp msg. Mix well and cook for 1 minute. Add 2 1/2 cups beef stock and mix well, then add 1/2 tbsp balsamic vinegar. Simmer for about 5 minutes. Taste and add more salt if needed.

2. Make your meatballs (can prep in advance)
   To a large bowl mix 1 egg, 1/2 cup parmesan, 1/4 cup panko, 1 tbsp mayo, 1 tsp minced thyme, 1 minced clove garlic, and a pinch of salt and pepper. Add in 1 lb ground turkey and use two forks in a pulling motion to mix until just incorporated. Roll into balls and refrigerate until ready to use.

3. Make broccolini (can prep in advance)
   Preheat oven to broil on high. Wash and dry broccolini and place on a baking sheet. Drizzle with 1 tbsp olive oil, a pinch of salt and pepper and 1/4 tsp chili flakes. Broil for about 3-5 minutes, flip and repeat until charred. Finish with a squeeze of lemon and lemon zest.

4. Cook your meatballs + assemble
   Heat 1 tbsp oil in a large frying pan over medium heat. Cook meatballs until browned on all sides and cooked through and set aside. Add caramelized onion gravy to the pan to reheat, add meatballs and mix to coat in the sauce. Top with shredded emmental/gruyere. Pop under broiler on low for ~5 minutes until cheese is nice and melty. Serve with crusty warm bread and broccolini.

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BONUS: add 2 tbsp sherry or apple brandy to onions to deglaze after adding flour, thyme and garlic. Cook until evaporated before adding beef stock.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!