Meatballs & Cream - IB Gramercy Tavern

In a pan, melt butter over medium heat and add onion, rosemary, cayenne, salt, pepper, and sweat about 10 mins. Transfer to mixing bowl and put in fridge to cool.

In separate bowl, add meat, eggs, panko, parmesan, parsley, 3 tbsp garlic puree, and cold onion mix. Mix well. 

Make four large balls, put on baking tray. And cook in oven for 40 mins.

Pull meatballs out, and cut the tops off. Transfer to sizzle platter, adding slice of cheese on top. Turn on broiler, and cook for about 1 min, cheese should be nice and melted.

Plate garlic purée first, then braised onions, and finally meatballs. 

Garnish with salt, chives, and grated parm. Enjoy!

In a small saucepan, add garlic, milk, salt and boil for 15-20 mins, should thicken. Turn heat to medium. 

Blend until smooth after and let cool, setting 3 tbsp aside for meatball.

Heat a large pan and add olive oil. Add onions, garlic, and pinch of salt. Let soften about 10 mins. 

Add the vinegar, and cook till almost gone. Then add the wine and a cup of water. Cook for 18-20 mins, should evaporate and intensify. 