Tender Beef Meatballs in a Rich, Savory Onion Gravy
Ingredients:
For the Meatballs:
1 lb ground beef
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
2 tablespoons olive oil (for frying)
For the French Onion Sauce:
3 large onions, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon sugar
2 cloves garlic, minced
2 tablespoons flour
2 cups beef broth
1/4 cup dry white wine (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
Salt and pepper, to taste
1 1/2 cups shredded Gruyère or Swiss cheese
Fresh parsley for garnish (optional)
Instructions:
Make the Meatballs:
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well until combined.
Form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Fry the meatballs until browned on all sides (about 4-5 minutes per side). Remove the meatballs from the skillet and set aside.
Caramelize the Onions:
In the same skillet, add the butter and olive oil. Once melted, add the sliced onions and cook over medium heat, stirring occasionally, until the onions are softened and golden brown (about 25-30 minutes). Add the sugar halfway through to help with caramelization.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Sauce:
Sprinkle the flour over the caramelized onions and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth and white wine (if using), stirring constantly to prevent lumps. Add Worcestershire sauce, thyme, salt, and pepper. Let the sauce simmer for 5-7 minutes until slightly thickened.
Combine Meatballs and Sauce:
Return the browned meatballs to the skillet, nestling them into the onion sauce. Simmer for 10-15 minut
