📝 Instructions
= Recipe
1. Soak 1.5 cups breadcrumbs in 0.25 cup milk (plus 2 tbsp) for a few minutes. Combine with 1.5 lbs ground beef (85/15), parsley (chopped), thyme, herbes de Provence, salt, pepper, 0.5 onion (minced), 4 garlic cloves (minced), 0.5 cup Gruyere (grated), and 1 large egg. Mix until just combined. Form into 1.5-inch meatballs and refrigerate 30 minutes.
2. Sear meatballs in a large oven-safe skillet over medium-high heat in batches, browning all sides. Remove and set aside.
3. In the same skillet, heat 4 tbsp olive oil with 2 tbsp ghee or butter over medium heat. Add 2.5 onions (thinly sliced) with salt and pepper and cook, stirring occasionally, 20-25 minutes until deep golden and caramelized. Add 4 garlic cloves (minced), herbes de Provence, and dried thyme and cook 1 minute. Deglaze with 0.25 cup dry sherry and cook 2 minutes. Stir in 1.5 tbsp flour, then pour in 2.25 cups beef stock. Simmer 5 minutes until slightly thickened. Add 2 tsp fresh thyme.
4. Nestle meatballs back into the sauce. Top with remaining 0.25 cup Gruyere and 1 cup mozzarella. Broil 5-7 minutes until cheese is melted and bubbling.
