French Onion Meatballs

Thinly slice the onions.

In a large skillet, melt the butter with the olive oil, then add the sliced onions and sauté over medium heat until they soften.

Once soft, reduce the heat to low and allow the onions to caramelize slowly, stirring every 15 minutes. This will take about 1 hour, resulting in deep golden-brown onions without any burnt flavor.

Meanwhile, mix the ground beef with the egg, breadcrumbs, salt, and pepper until well combined.

Shape the mixture into small, evenly sized meatballs.

In a separate pan with a bit of olive oil, sear the meatballs for about 3 minutes on each side until golden.

Once the onions are fully caramelized, add the flour and stir well to toast it slightly.

Gradually pour in the hot chicken broth while stirring continuously, adjusting the amount until you achieve a smooth, thick sauce.

Add the seared meatballs to the sauce and let them simmer for 5 to 8 minutes to cook through and absorb the flavors.

Serve hot, garnished with chopped parsley. These meatballs pair beautifully with toasted bread, rice, or mashed potatoes.