Ingredients
1 ½ cups fresh breadcrumbs or panko breadcrumbs
¼ cup plus 2 tablespoons whole milk
1 ½ pounds ground beef (85/15 ratio preferred)
1 tablespoon chopped parsley
1 teaspoon fresh thyme leaves plus extra for garnish
1 teaspoon herbes de Provence
About 1 teaspoon salt or to taste
About ¼ teaspoon black pepper or to taste
½ large white onion, finely minced
4 cloves garlic, pressed
¾ cup grated Gruyere cheese, divided use
1 whisked egg
1 cup shredded whole milk mozzarella cheese
4 tablespoons olive oil, divided use
2 tablespoons ghee or butter
2 ½ large white onions, halved and sliced
Salt and black pepper to taste
4 cloves garlic, pressed
1 teaspoon herbes de Provence
1 teaspoon dried thyme
¼ cup sherry or white wine
1 ½ tablespoons flour
2 ¼ cups beef stock
2 teaspoons fresh thyme leaves
Instructions
1-First: soak the breadcrumbs in milk for 5 minutes to help bind the meatballs and keep them moist.
2-Then: mix the soaked breadcrumbs with the ground beef, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup Gruyere cheese, and the whisked egg, being careful not to overmix for tender results.
3-Next: form the mixture into 2 tablespoon-size meatballs, roll them into rounds, and chill for 15 minutes to firm them up.
4-Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat and brown the meatballs on all sides for 8 to 10 minutes before transferring them to a tray.
5-Continue by adding the remaining oil and ghee or butter to the skillet, then cook the sliced onions with salt and pepper for 20 to 25 minutes until they’re dark and caramelized.
6-Stir in the garlic, herbes de Provence, and dried thyme for 30 seconds, add the sherry or wine and simmer for 30 seconds.
7-Incorporate the flour for 30 seconds, and whisk in the beef stock to thicken the sauce for about 5 minutes.
8-Finally, nestle the meatballs into the sauce, top with the remaining Gruyere and mozzarella, broil for 5 to 7 minutes, and garnish with thyme before serving with warm crusty bread or over mashed potatoes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Use 85/15 lean ground beef for optimal flavor and tenderness; leaner beef may be less juicy.
🧅 Use plenty of white onions to achieve deep caramelized flavor; they will reduce considerably in size.
🍷 Sherry or white wine adds authentic flavor; omit alcohol and increase beef stock if preferred.
🍽️ Serve with crusty bread to mop up sauce, or creamy mashed potatoes for a hearty meal.
- Prep Time: 45 minutes
- Cooking time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Searing and broiling
- Cuisine: French-inspired American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 669