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FRENCH ONION MEATBALLS

GRUYERE cheese is the real star here that turns the flavor of French Onion soup into satisfying meatballs!

Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 1 hour 15 mins

MEATBALLS
2 tablespoons avocado oil
3/4 pound ground beef
1/4 pound ground pork
1/2 cup shredded Gruyère
1/4 cup bread crumbs 
2 tablespoons FRESH chopped parsley
1 LARGE egg, beaten
2 cloves garlic, minced
1 teaspoon FRESH ground Himalayan sea salt
FRESH ground black pepper, to taste

• Preheat oven to 425°.
• Line a large baking sheet with foil and rub with oil. 

• In a large bowl, combine ground meats, Gruyère, bread crumbs, parsley, egg, and garlic.
• Season with salt and pepper.
• Form 16 meatballs and place on baking sheet.
• Bake until golden and cooked through, 25 minutes.

SAUCE
4 tablespoons butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 cups low-sodium beef broth
2 teaspoons FRESH chopped thyme, plus more for garnish 
1 teaspoon FRESH ground Himalayan sea salt
FRESH ground black pepper, to taste
1 1/2 cup shredded Gruyère

• In a large skillet over medium heat, melt butter.
• Add onions and cook until very soft and golden, 25 minutes, stirring often.
• Add garlic and cook until fragrant, 1 minute more.
• Add broth and thyme and season with salt and pepper.
• Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes. 
• Add meatballs to skillet and sprinkle with Gruyère.
• Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes.
• Serve warm, garnished with thyme.

NOTES:  Chicken can be substituted easily for the beef and pork