French Onion Meatballs

Recipe adapted from healthymealplans.com


Happy Saturday! It's becoming to cool down a little in Florida, which is very welcome, and the other night I gave these french onion meatballs a try. I noticed a lot of the restaurants call for chicken, but I used ground turkey. I don't think it would make much of a difference. These were hearty and full of flavor all on their own, but feel free to serve them over some egg noodles or side of your choice! Enjoy!


Ingredients:

Meatballs

1 lb ground turkey (93% is what I used)

1/4 cup breadcrumbs

1 egg, whisked

1/2 cup gruyere cheese, shredded

2 tsp Worcestershire sauce

1 tsp fresh thyme

1 garlic clove, grated or diced finely

Salt and pepper, to taste


French Onions:

2 yellow onions, halved and sliced thinly

1 tb butter

1 tb olive oil

1 cup beef broth (low sodium)

2 tsp Worcestershire sauce

1 tsp fresh thyme

1 tsp dijon mustard

1/2 cup gruyere cheese, shredded

Salt and pepper, to taste


Directions:

Preheat the oven to 375ºF. Line a baking sheet with parchment paper or aluminum foil. Set it aside. To make the meatballs, in a large bowl, combine the ground turkey, breadcrumbs, egg, and Gruyère cheese. Stir in the Worcestershire sauce, thyme leaves, and garlic. Season with salt and pepper to taste.

Using hands or a cookie scoop, shape the meatballs and arrange them on the baking sheet. Bake until they are golden and cooked through, about 20 to 25 minutes. While the meatballs are baking, to make the French onions, in a large oven-safe skillet, melt the butter over medium-high heat and add the olive oil. Add the onions to the skillet and season with salt and pepper to taste. Reduce the heat to medium and cook, stirring occasionally, until the onions are golden brown, about 20 to 25 minutes. Stir in the beef broth, Worcestershire sauce, Dijon mustard, and thyme leaves. Season with salt and pepper to taste. Bring the mixture to a simmer. Transfer the meatballs to the pan and continue to cook until the liquid begins to reduce, about 5 minutes. Top the meatballs with the remaining Gruyère cheese and broil in the oven until the cheese is melted and golden, about 2 minutes. Serve immediately!




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