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Prepare the Meatballs: Preheat your oven to 400 degrees F and line a baking sheet with parchment or foil. In a mixing bowl, mix together the ground beef, ¼ cup of the cheese, the panko bread crumbs, parsley, grated onion, olive oil, minced garlic, salt, and pepper until fully combined. Separate the beef mixture into 12 equal portions and roll.
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Add 1/2 cup panko breadcrumbs, 2 cloves finely chopped or grated garlic, & 1 teaspoon finely chopped fresh thyme. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Stir to combine. Cook, stirring occasionally, until toasted & golden. Remove from the heat & transfer to a small bowl for serving.
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Preheat the oven to 375˚F. To make meatballs: Combine the ground beef, bread crumbs, parmesan cheese, Italian seasoning, half the onion soup mix (about 1 tbsp), worcestershire, milk and eggs. Roll into 18 meatballs, about 1.5-2 inches each. Heat a large, oven proof skillet over medium high heat.
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5. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the the broth and a pinch each of salt and pepper. Increase the heat to high and bring to a low boil. Add the meatballs and simmer 10 minutes, until cooked through. Stir in the cream.
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Bring to a boil and cook until the sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. Remove the pan from the heat. Add 1 teaspoon balsamic or sherry vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed. Remove the meatballs from the oven. Set the oven to broil.
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No worries with this recipe place your microwave safe crock without a lid in the microwave and heat for 6 minutes at a time, stirring in between until the French Onion Meatballs are heated through. Then just place your slow cooker on warm and you are all set! Speedy slow cooking 😉.
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Preheat the oven to 350 degrees F. Take half of the cooled caramelized onions and chop them up a bit - just so they easily mix into the meatballs. In a bowl, stir together the turkey, garlic, ½ cup gruyere, all the parmesan, the breadcrumbs, parsley, thyme, salt and pepper. Add in the chopped caramelized onions.
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Pour 1 bag of meatballs, one can of soup, and one bag of frozen onions into a gallon-sized freezer bag and seal. Repeat with remaining ingredients. Freeze flat on a cookie sheet. Once frozen, remove from cookie sheet and stack in the freezer.
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Cook for about 30 minutes, stirring often, or until the onions are nice and jammy. Make the sauce. Add the flour to the onions and stir well to combine, cooking for 1 minute to cook the flour. Whisk in the white wine to deglaze. Next, stir in the beef stock, thyme, and salt. Cook the orzo.
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Once hot and melted, add the onions plus a pinch of salt and pepper, and allow them to cook down and deeply caramelize for about 20 to 25 minutes, stirring frequently, until the onions become very dark, soft and jammy. Then, stir in the garlic, herbes de Provence and dried thyme, just until aromatic (about 30 seconds).
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Cook the meatballs: Heat 2 tablespoons of olive oil in the reserved skillet over medium-high heat. Add the meatballs, making sure to space them evenly, and cook until browned on all sides, 10 to 12 minutes. Sprinkle flour over the meatballs and toss gently until the flour is cooked, about 1 minute.
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Make the sauce: STEP 7: Add butter and garlic to the pan. Cook for 30 seconds over low heat, stirring. Stir in the flour and cook for 1 minute. STEP 8: Add the wine and cook for 1-2 minutes or until almost evaporated. STEP 9: Add broth and cook for a couple of minutes over medium heat until thickened.
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Add the onion, the French onion soup, and the onion soup mix on top of the meatballs. Stir lightly, and cover with the crockpot lid. Cook on low for 4-6 hours, or on high for 3-4 hours. When you're ready to serve the meatballs, add the gruyere cheese on top. Put the lid back on the crockpot, and let the cheese melt.
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Make the meatballs and the onions. In a large bowl, mix the breadcrumbs and milk together and let sit for 5 minutes. Add the remaining ingredients to the bowl and mix gently until combined. With your hands, roll ~1 1/2" meatballs ( makes roughly 15-18) and set them on a parchment paper lined baking sheet.
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French Onion Sauce: Melt your butter with the oil in a large deep pan or wide dutch oven. Add the onions and cook on LOW HEAT until they soften and caramelize, should take 30-45 minutes. Stir occasionally. Stir in the garlic for 30 seconds. Pour in the beef broth, thyme and season with salt and pepper to taste.
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Preheat the oven to 410° F (210° C). Take half of the cooled caramelized onion and chop. In a large bowl combine the ground chicken, ½ cup shredded mozzarella (or gruyere cheese), bread crumbs, egg, garlic, parsley, thyme, salt and pepper. Add in the chopped caramelized onions. Mix just until combined.