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FRENCH ONION STUFFED MEATBALLS



INGREDIENTS

CARAMELIZED ONIONS
  • 4 teaspoons butter
  • 1 large walla walla sweet onion, thinly sliced
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1/4 cup water
  • 1/2 teaspoon beef flavored Better Than Bouillon
  • 1/4 cup Cabernet

MEATBALLS:
  • 1 1/2 lbs lean ground beef
  • 1 slice white bread soaked in milk
  • 1/2 - 3/4 cup panko bread crumbs
  • 1 teaspoon parsley
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 egg
  • 8 oz shredded mozzarella
  • 4 oz provolone
  • 1 tablespoon canola oil
  • Fresh chopped parsley for garnish, optional

SAUCE:
  • 2 cups water
  • 1 packet beefy onion dry soup mix
  • 1/2 teaspoon chicken Better Than Bouillon
  • 1/4 cup cabernet
  • 1/4 cup chardonnay
  • 2 tablespoons cornstarch
  • salt & pepper, to taste

INSTRUCTIONS

  1. In a large nonstick pan over medium-low heat, saute onions and butter stirring occasionally until golden brown and caramelized.
  2. Add the thyme, salt, water, bouillon, and wine. Cook over medium heat until reduced by half. Let cool.
  3. Combine the milk soaked bread, 1/2 cup panko, parsley, pepper, salt, and egg in a bowl and mix together until everything is a happy gloopy mess. Mix in the ground beef with your hands until the gloopy mess is evenly distributed into the meat. If necessary to make the meat formable, mix in additional 1/4 cup of panko.
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Full Instructions : Click Here



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