Wild Mushroom and Caramelized Onion Beef Meatballs

Makes 4 to 6 servings


Active time: 30 minutes


Start to finish: 45 minutes

VARIATION

Ground lamb can be substituted for the beef.

Between the sweet brown onions, the woodsy mushrooms, and the heady cheese there is so much flavor in these meatballs that they need no additional sauce for dipping or topping. Serve them with mashed potatoes and a green salad.

3 tablespoons olive oil

2 tablespoons (1/4 stick) unsalted butter

2 large onions, diced

Salt and freshly ground black pepper to taste

2 teaspoons granulated sugar

1/2 pound fresh shiitake mushrooms

2 garlic cloves, minced

1 large egg

1/2 cup plain breadcrumbs

3 tablespoons whole milk

1/2 cup grated Gruyère

2 teaspoons fresh thyme or 1 teaspoon dried

11/4 pounds ground chuck

Vegetable oil spray

1. Heat oil and butter in a large skillet over medium heat. Add onions, and toss to coat. Cover the pan, and cook onions for 10 minutes, stirring occasionally. Sprinkle onions with salt, pepper, and sugar, and raise the heat to medium-high. Cook onions for 10 to 15 minutes, or until brown.

2. While onions cook, wipe mushrooms with a damp paper towel, discard stems, and chop finely. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.

3. Add mushrooms and garlic to the skillet, and cook, stirring frequently, for 5 to 7 minutes or until mushrooms are soft.

4. Combine egg, breadcrumbs, milk, cheese, and thyme in a mixing bowl, and mix well. Add beef and vegetables, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.

5. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately.

Note: The beef mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.