Meatballs loaded with onion sauce and finished off under the grill to melt all that cheese to golden perfection. These are the kind of dishes that make me wish winter would last forever.
You can serve these with mashed potatoes, over pasta or even in a bun.
The meatballs in this recipe are medium large intended for dinner, but you could make them a lot smaller and then serve them as an appetizer for a party with little wooden skewers in them.
Serves: 4 – 6
- 1 lb ground beef
- 1 clove garlic, peeled and crushed or grated
- 1 egg yolk
- 2 – 3 tbsp. panko bread crumbs
- 1 tsp salt
- ground black pepper
- 1 tbsp fresh parsley
- 1/4 tsp ground nutmeg
- 4 medium onions, peeled and sliced
- 2 tbsp. olive oil
- 1 tbsp. sugar
- 2 tbsp. flour
- 2 cups beef stock
- 1/4 tsp. ground cumin
- 1 cup grated cheese*
*Cheddar , Gouda, Asiago, Fontina, Gruyère, Havarti, Monterey Jack are all great cheeses for melting and grilling, use any one or make a mix.
Pre heat the oven to 220° C / 425° F
For the meatballs, place all the ingredients in a large bowl and mix with your hands. Don’t overmix. Form 8 meatballs.
Put them in a oiled oven dish and place in the middle of the oven. Bake for about 20 minutes. I use a cast iron skillet but a baking dish is fine too.
Meanwhile heat a large frying pan and glaze the onions on medium low heat in the two tablespoons of olive oil, add a pinch of salt. Partially cover and let cook for about 20 minutes. Stirring now and again. After the 20 minutes add one tablespoon of sugar and stir around until in begins to caramelize and gets a deep golden color.
Add the two tablespoons of flour and again stir until this too gets a golden color.
Gently add the beef stock and stir to completely combine. Add the cumin and let simmer for 10 minutes.
When the meatballs are cooked take them out of the oven and carefully pour over all the onion sauce.
Set the oven to grilling.
Cover the meatballs and onions with the grated cheese and place back in to oven. Grill for about 5 minutes until golden brown and bubbling.