French Onion Meatballs
French Onion Meatballs
60 minutes
25 minutes
Meat and Poultry
Ingredients
- 2-3 tablespoons Fustini's Herbs de Provence olive oil
- 2 medium onions, thinly sliced
- 1 pound lean ground turkey
- 2 garlic cloves, minced
- 1 cup gruyere cheese, finely grated, plus more for topping
- 2 tablespoons parmesan, freshly grated
- 1/4 cup bread crumbs
- 1 tablespoon Fustini's Tuscan Blend
- 3 tablespoons fresh parsley
- salt and pepper to taste
- 1-2 tablespoons Fustini's Robust SELECT olive oil
- 1 1/2 cups chicken stock
- 1 teaspoon flour
- Sourdough bread, sliced and toasted for serving
Directions
- Heat a large oven-safe skillet over medium-low heat and add the Herbs de Provence olive oil. Stir in the onions with a big pinch of salt. Cook, stirring often, until the onions caramelize, about 30-40 minutes. Once the onions are golden and caramelly, transfer them to a plate.
- Preheat the oven to 350 degrees. Take half of the cooled caramelized onions and chop them up a bit - so they mix easier in the meatball mixture. In a bowl, stir together the turkey, garlic, 1/2 cup gruyere, parmesan, bread crumbs, Tuscan Spice blend, parsley and salt and pepper. Add in the chopped caramelized onions. Mix until the meatballs are just combined - do not over mix. Using your hand to form the mixture into 1" meatballs.
- Heat the same skillet over medium heat and add a drizzle of SELECT olive oil. Add the meatballs in a single layer and brown them on all sides - let them cook for 1 to 2 minutes before flipping. Once the meatballs are completely browned, fill a shaker cup with the stock and flour. Shake it for 30 seconds and pour the mixture into the skillet with the meatballs.
- Top the meatballs with the remaining caramelized onion and gruyere cheese. Bake 20-25 minutes, or until cooked through (internal temp reads 165 degrees). Serve immediately on toasted sourdough bread.
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