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French Onion Meatballs

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Prep Time 35 minutes
Cook Time 1 hour
Servings: 20 Meatballs
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the meatballs
  • 3 pounds ground turkey
  • 1 cup plain breadcrumbs
  • 1/2 cup Panko (Japanese breadcrumbs)
  • 2 eggs whisked
  • 1/4 cup Dijon mustard
  • 1/4 cup grated parmesan cheese
  • 1/8 cup shredded mozzarella cheese
  • 1 tablespoon finely chopped garlic
  • 1/4 cup fresh chopped parsley
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
For the sauce
  • 2 large onions chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup brown sugar
  • 2 tablespoons brandy
  • 3 cups beef stock
  • 1 tablespoon Gravy Master
  • 1 tablespoon corn starch
  • 1 tablespoon water
To finish
  • 12 ounces shredded swiss cheese
  • 4 ounces shredded cheddar cheese
  • 4 ounces shredded mozzarella cheese
  • 1/4 cup fresh chopped parsley

Method
 

For the meatballs
  1. Preheat your oven to 350 F. Add 3 pounds of ground turkey to a large mixing bowl. Then add in 1 cup of plain breadcrumbs, 1/2 cup of Panko bread crumbs, 2 eggs whisked, 1/4 cup of Dijon mustard, 1 tablespoon of finely chopped garlic, 1/4 cup of fresh chopped parsley, 1/4 cup of grated parmesan cheese, 1/8 cup of shredded mozzarella cheese, 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper
  2. Using your hands gently mix all the ingredients together. Line a sheet pan with parchment paper.  Using a 1/3 cup measure start scooping out the meat onto the parchment.    Once all the meat has been scooped out roll each one gently between the palms of your hands to form a smooth ball.  This yielded 20 meatballs.  Place the meatballs in the oven and bake for 25 minutes or until firm and browned.  Remove and set aside
For the sauce
  1. Add 2 tablespoons of butter and 2 tablespoons of olive oil to a pan over medium heat.  Once the butter has melted add the onions to the pan and sprinkle with kosher salt and ground black pepper.  Next add in the brown sugar which will help caramelize the onions.  Mix the brown sugar in with the onions to combine.  Lower the heat and cook stirring occasionally for 20 minutes allowing the onions to break down and brown and start to become translucent  
  2. Add in the 2 tablespoons of brandy. Remove the pan from the heat and ignite the brandy. Swirl the pan until the fire goes out indicating the alcohol has cooked off. Next add in the 3 cups of beef stock and 1 tablespoon of Gravy Master. Bring to a Bring to a boil and then cover and simmer for 10 minutes .  After the 10 minute mark whisk together 1 tablespoon of cornstarch to 1 tablespoon of water and whisk that into the onion sauce.  Simmer until slightly thickened 
  3. Add the meatballs to the pan and toss to coat.   Bring to a boil then cover and reduce to a simmer.  Cook 10 minutes to allow the flavors to meld and the meatballs to take on some of that delicious sauce
  4. Shred 12 ounces of swiss cheese, 4 ounces of cheddar cheese and 4 ounces of mozzarella cheese. Sprinkle the cheese over the top of the meatballs. Place in your 350 F preheated over and bake for 10-15 minutes or until the cheese melts and is bubbly
  5. Set the oven to broil and and cook 2-3 minutes or until the cheese is nice and browned. Sprinkle with fresh parsley and serve with a side of crusty baguette