French Onion Turkey Meatballs

Name: French Onion Turkey Meatballs
Yield: 4
Ingredients: 2 lb ground turkey; 2 eggs; 1 large yellow onion, minced; 1 ½ cups italian bread crumbs; 1 cup gruyère cheese, grated; ½ cup grated parmesan cheese; 2 tablespoons garlic, minced; 1 tablespoon salt and pepper; 2 teaspoons oregano; 1 teaspoon dried thyme; ⅓ cup olive oil; 3 yellow onions, roughly chopped; 3 white onions, roughly chopped; 1 stick butter; 1 cup sherry; 32 oz beef broth; 2 tablespoons olive oil; 2 tablespoons salt and pepper; 1 tablespoon sugar; 1 tablespoon garlic, minced; 1 ½ tablespoons gravy master seasoning; 1 teaspoon fresh thyme; 1 teaspoon oregano; 4 bay leaves; 4 cups grated gruyere cheese; 1 cup grated parmesan cheese

Recipe by Jesse Magnuson from tasty.co

Dinner

Ingredients

4 servings

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2 lb ground turkey
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2 eggs
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1 large yellow onion, minced
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1 ½ cups italian bread crumbs
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1 cup gruyère cheese, grated
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½ cup grated parmesan cheese
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2 tablespoons garlic, minced
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1 tablespoon salt and pepper
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2 teaspoons oregano
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1 teaspoon dried thyme
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⅓ cup olive oil
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3 yellow onions, roughly chopped
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3 white onions, roughly chopped

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1 stick butter
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1 cup sherry
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32 oz beef broth
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2 tablespoons olive oil
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2 tablespoons salt and pepper
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1 tablespoon sugar
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1 tablespoon garlic, minced
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1 ½ tablespoons gravy master seasoning
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1 teaspoon fresh thyme
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1 teaspoon oregano
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4 bay leaves
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4 cups grated gruyere cheese
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1 cup grated parmesan cheese

Instructions

In a bowl, mix all of the meatball ingredients except the olive oil together. Form mixture into golfball-sized meatballs.
Add olive oil to a cast-iron skillet and heat to medium high heat. Sear meatballs on all sides, turning every few minutes, then set aside once finished.
To make the broth, add a stick of butter to a cast-iron skillet on medium high heat. Then, add onions, olive oil, and salt and pepper to a skillet and cook down for ½ hour, stirring every few minutes.
Then, add sherry and sugar and cook for another 20 minutes stirring occasionally.
Increase heat to high, add minced garlic, and stir constantly for 2-3 minutes. Then, add beef broth and reduce heat to a simmer.
Stir in salt, pepper, thyme, oregano, bay leaves, and gravy master.
Add meatballs back into the broth and simmer till meatballs reach a minimum temperature of 165°F, stirring occasionally.
Cover meatballs with gruyere and parmesan and put under broiler till cheese is melted and bubbly.
Serve warm.