Beefy Onion Meatballs - The Most Outrageous Comfort Food

today we're going to make a new family favorite French onion meatballs I did not invent this recipe it's all over Tik Tok here's the ingredients let's get into it right now Tik Tok has been French onioning everything I figured you know what let's do the French onion meatballs which I actually think is a really good combination if you watch my French onion soup you'll notice that there's a little bit different ingredients in here in the actual like french onion soup part and the reason I'm doing that is because we're making meatballs okay so I'm going to go over first what is in that soup so we have two large onions right here that all I did was slice these root to stem probably I have here about 1 and 1/2 lb if you like more onions feel free to use more onion at the end we're going to finish with Swiss cheese yurg it's like a mild Swiss it's often called like Baby Swiss two cups of this is homemade chicken stock but feel free to use better than bullon chicken base I have a half a cup of red wine okay and the other one we used white wine or vermo I do still have a little bit of Brandy here so this is 1 tablespoon worth that's completely optional if you don't want to do it you don't have to and even if you want to take out the wine too you could do that as well you can make this a completely zero alcohol French onion meatball recipe garlic got four cloves in there and then 2 tablespoons of butter we got flour also a tablespoon and a half this is going to like kind of make our base we'll also put some thyme in here right here is what we're going to use for the meatballs okay so this time is going to do double duty it's going to be in our meatballs and also in that french onion soup mix recipe calls for 1 and2 pounds of ground beef I have a little odd amount here it's 21.4 oz so it's like 1 and A3 pound from Costco so that's going to go in the meatballs we're also going to put in five cloves of minced garlic two eggs I have a half a cup of Italian seasoned breadcrumbs and I have a/4 cup of milk this is a very basic meatball recipe we'll also put in about a teaspoon of salt and a teaspoon of black pepper the last thing and this is completely optional but it's really nice to serve it this way take some pieces of baguette and you can just toast them with a little bit more of the Swiss cheese again use Grier you can use mozzarella in here you could use a soft provolone it's really flexible this whole recipe is flexible just want to show you how to how to go about doing it all right let's make the meatballs right now okay we're going to make very simple meatballs I have a large glass bowl here just put in a half a cup of Italian seasoned breadcrumbs you could use plain breadcrumbs you use panko you can use bread whatever going to put in 1/4 cup of milk going to just mix this up get them a little wet if I don't have enough here I can put a little bit more water in I just kind of want to rehydrate these breadcrumbs a little bit these packages are Never As Good As getting meat freshly ground from your Supermarket or butcher I'm just spreading this out as best I can initially so we're going to put in a teaspoon of salt regular salt we're using diamond kosher you need two times the amount so if a recipe calls for one teaspoon of salt okay and you're using this type of salt you'll do two that's it it's a simple as that okay so that's like one and then we'll save the other one after I flip it over and then about a half to maybe maybe a little bit more pepper and I'm just I got my pepper right here in the Box here which makes it easy it's not as good as the fresh ground but it's better to distribute this easily for a meatball okay just going to push that in there going to kind of just flip my meat over like this and then do another teaspoon of that salt and another good amount of that pepper five cloves of garlic you know I minced this but you can uh turn it into a paste like if you have a garlic press or something more evenly distribute it thyme I have I'm going to use half of this here use about 2 teaspoons of this fresh thyme in this you know look if you don't like thyme don't use it and then we'll put two eggs in now we spoke about it last time about the Bro glove gloves and I honestly wish I had the Bro gloves these are very wet here what do you think T you think we need a little bit more breadcrumb in there right I think I think in 3/4 it's very wet this is a lot better now a lot easier to work with so let's roll some meatballs I have water here you get your hands a little wet and just take some meat I want these to be about 1 and 1/2 Ines like this much okay and then I'm just going to go like this I'm just going to roll until they're relatively smooth and not too many cracks so they don't ideally don't fall apart really when we're frying them and then I have a parchment paper lined baking sheet that I'm going to put them all on so the recipe the way I wrote it it was you were going to start the onions first and that's really what you should do but just because I'm here in front of you we're going to just do these put them off to the side then we'll start our onions again recipe calls for 1 and 1/2 lb I had 1 and 13 lb it's going to make roughly 15 to 18 1.5 in meatballs okay I'm going to put them in the fridge right now for a little bit to set up while we just to start our onions or you can just leave them off to the side it's not a big deal okay caramelized onions we did this really indepth on the French onion soup so we don't need to go super in-depth here but I'm going to tell you everything still though I'm not assuming anything turn this to right about medium maybe even like a touch lower the whole thing with caramelized onions if you burn them then you're going to ruin them and then you have to throw them out all right so these are our onions okay I'm going to put in just a couple tablespoons of olive oil to get these started I'm going to put in a couple ounces of water maybe a little bit more than that none of this really matters here you can drain this all we're trying to do is get the onions to cook quicker in the beginning about half a teaspoon good pinch of salt it's going to bring the water out of them too I just want to coat coat them with the oil and the water here that's all I want to do water's going to prevent them from burning and it's going to allow these to get a good head start on them we're going to put the lid on and then about 15 minutes from now they'll be on their way to the caramelizing but they take a lot longer than 15 minutes so for this at this point you can just move this off to the side and then start frying your meatballs I'm going to heat this up to about medium heat we're going to shall fry these meatballs if you don't want to fry these you can also do them in the oven we don't want to cook them all the way right now because they're going to be finished with the French onion soup and the cheese at the end you don't have to use a Karan either just make sure you're using a pan that is oven safe because this is the pan that we're going to put in the oven so the onions are just over there they're doing fine not burning at all and we're just going to fry them up you can test your oil you can throw a little bit of breadcrumb in there if it sizzles then it's good so I just opened up the onions over here and I'm just giving them checking them they're completely no color they're just steaming which is going to accelerate our process when we finally start caramelizing them we don't have to cook these all the way through we could just do them a couple minutes per side until they get nice and brown see like that if they don't come up right away let them Co for another minute the ones that did come up like this are nice and brown okay so it's been maybe like 8 minutes 10 minutes total I got them as brown as I could on all the sides not perfect just use a slotted spoon or something just a drain there's a lot of fat here so between the meat between everything else that we're doing it's a rich dish like with the cheese so the onions are they got a little color over there I put a little bit more water on them it's been about I don't know 15 maybe total on those onions what I want to do here is I want to get all this fat out of here there's way too much that's beef fat and olive oil we don't want that much in our dish okay so I poured this out this is how much I have here so it's a lot I have paper towels here so you can just take this and just take get a lot more of the fat out here is our onions let's just put them in there moderate your heat do whatever it takes to not burn these I'm on like a three to 10 right now so and it's still making that large heat sound so put a touch of water in there just to slow it down so we're going to caramelize these they're going to take about another 60 minutes if you really want to do them perfect or 30 minutes you can probably get pretty good color on them right now that's not caramelized onions those are just lightly golden what you can do now is add the butter this is 2 tbspoon of [Music] butter okay so it's been another 10 minutes and this is how they look they're not they're not there yet okay you remember where I was when I put all those onions in here we had it was like filled and now look what it is now this is when it gets a little bit I guess trickier where you really got to be here it'll just be a couple seconds when it starts to burn this is like kind of the point now where they're really going to start to caramelize it's why you need a lot of onions it turns into barely anything in the end all right I think we're about 15 minutes away from these being good how long you think I was caramelizing these four Tower probably about an hour right that's what I would say so yeah I mean honestly and you'll see in the recipe card I I noted I also noted in the French onion soup you should be doing it longer than this that's what I got after that amount of time you can't do this super fast that's just it's just how it works so I'm going to put flour in there there's 1 and 1/2 tablespoons oh I forgot I messed up I supposed to put Garlic in so you know what we're going to do call and Audible and put them both in at the same time I'll try to keep my garlic on the side there so it gets a little bit of color little bit of frag anness before but it's going to be all right I got to mix this all in here get it all together before anything starts burning and that's what happens as your onions get smaller and smaller there's less and less liquid in there and it will start to want to burn all right so now this is a half a cup of red wine dry red wine evaporates it absorbs into the onions in a matter of seconds it's all gone this is 2 cups of homemade chicken stock but you know feel free to use better than bullion he let's turn our heat up to Boiling level so you're whisking this here so you don't have any lumps in it not a big deal if you do have it you can get them out really not a big deal this 1 and 1/2 tablespoons of flour is going to probably thicken this enough this is my first go at doing this recipe all right it's got a wonderful smell to it all right let's bring this up to a boil okay we let it boil for like 2 minutes I'm whisking it in just getting any brown bits off the bottom so I used 1 and2 tablespoons of flour if you want it thicker you maybe want to go with two tablespoons really depends what you're looking for here if you want like something super thick or if you want like a little bit of soupin so we're going to turn this down to a simmer for 5 minutes okay simmer means Tiny Bubbles I'm going to put in most of that remaining time the stock I use no salt obviously if you use better than bullon you probably don't need any salt got to be careful with that stuff you know now listen I tasted it the whininess of it is pretty low you could put in a tablespoon or two with Brandy I'm going to do that okay it's actually cognac that I have there going to put some pepper in here [Music] too let's get the meatballs in and the cheese and turn your oven on to 450° and set the rack at the middle level look if for some reason you want a little bit more broth you can add a little bit more stock in there you're not having french onion soup with meatballs it's kind of like a combination of the two so here are meatballs that are nice and brown but the inside of them is still not cooked all the way through so nothing that a few minutes in a 450° oven won't fix you can top a little bit of the onions on each meatball or you can lay them bare it doesn't matter and then I have two cups but you know this isn't an exact amount again first time doing this recipe I just want to top a little bit on each one I'm going to use the rest of it or probably don't even need this much but I'll use some of it for the [Music] baguettes so this can be turned off and this is just 12 slices of baguette which will be enough because for four servings here each person will get about three or four meatballs and get a couple slices of the bread so you can just put a little bit of cheese on the end of each one I think that'll look nice so these can go in just until the cheese melts that's it I think for this Mount it's going to be about 7 Minutes possibly 10 450 you can check with a me thermometer to see if they're done if you're worried and then if you want after that you can Brown it Broiler for like one or 2 minutes but watch carefully so you don't burn it okay and we're going to bring it out and get it ready for the taste [Music] tester overdone on Tik Tok and stuff but you know what do you think about me making this for you I don't consume Tik Tok content so I haven't seen this before Oh I have she doesn't look too happy I'm not I'm not sure about this one I'm keeping my poker face yeah that's a big poker face I'm a little concerned I haven't I haven't tried any meatballs or anything yet no what's your thoughts on it I really like it it is a little heavy on the time so I happen to like thyme but I think if someone doesn't love thyme they should maybe cut back a little bit on it because it's in it's in the onions and it's in the meatballs that's correct okay if you don't like thme then cut back on it and maybe don't put it in the meatballs maybe just put it in the onion sauce my second comment is that I think this would be better with a more pungent cheese like I was really hoping for a stronger I don't know I happen to like strong cheeses this is very mild G A is stronger than this the gri a that we used in the French onion soup if you haven't seen the video watch the video there's differences but there's a lot of similarities between these dishes I just didn't want to do the exact same French onion again yeah so the cheese is very much which again not a bad thing but for me personally I would like a stronger cheese and I want more alcohol not the alcohol itself but I I would like a little bit more of the what did you do Brandy one tablespoon of Brandy at the end so you're probably would like two tablespoons yeah if you can tweak that a little bit then it would be perfect well let us know what you think if you do make it like this if you agree with toar probably when it gets to you when you see this video the print the printable recipe that's always in the description if you follow it at that point and you think okay Jim you know what you messed up here let us know in the comments overall really really good all right so what does it get I'm going to give it an8 and 1 half all right we'll see you next [Music] time

Channel: Sip and Feast

Views: 234,914

Keywords: french onion meatballs, meatballs with onions, sip and feast, different meatball recipes

Id: W1Wb8RM_4qU

Length: 14min 53sec (893 seconds)

Published: Thu Nov 30 2023