Cut of Meat: Ground Beef – Order some 5L Burger HERE
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 40 minutes
Assembly Time: 5 minutes

Ingredients:

For the Meatballs:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for searing)

For the Sauce:

• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tsp sugar
• 1 tsp dried thyme (or fresh sprigs)
• 2 tbsp all-purpose flour
• 3 cups beef broth
• 1/2 cup shredded Gruyère cheese (or Swiss cheese)

Instructions:

• Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined. Form into golf ball-sized meatballs.
• Heat olive oil in a large skillet over medium heat. Sear the meatballs until browned on all sides (they don’t need to cook through yet). Remove and set aside.
• Make the French Onion Sauce: In the same skillet, melt the butter over medium heat. Add the sliced onions and cook for 15–20 minutes, stirring often, until golden brown and caramelized. Add sugar and thyme, and stir to combine.
• Sprinkle the flour over the onions and cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let the sauce thicken slightly.
• Cook the Meatballs in the Sauce: Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for 15–20 minutes, or until the meatballs are fully cooked.
• Sprinkle the shredded Gruyère cheese over the meatballs and cover for another 2–3 minutes until the cheese is melted.