Ingredients
Meatball
1 cup onion, diced
4 tbsp unsalted butter
1 tbsp fresh rosemary, chopped
½ tsp cayenne pepper
2 tbsp salt
1 tbsp pepper
1 ½ lb ground beef 25%
1 cup parmigiano reggiano
⅔ cup panko bread crumbs
½ cup italian parsley
2 eggs
4 slice fontina cheese
3 tbsp garlic purée
as needed chives, diced
Garlic Purée
4 garlic, heads peeled and root cut off
1 cup Whole milk
pinch Salt
Braised Onions
2 onion, thinly sliced
1 tbsp garlic
2 tbsp red wine vinegar
1 cup water
2 cup red wine
3 tbsp olive oil
to taste Salt
Tools
1 pan
2 bowl
1 baking sheet
1 broiler pan
1 small saucepan
Directions
Meatball
Step 1
Preheat oven to 325F.
Step 2
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.
4 tbsp unsalted butter
1 cup onion, diced
1 tbsp fresh rosemary, chopped
½ tsp cayenne pepper
2 tbsp salt
1 tbsp pepper
1 bowl
Step 3
In separate bowl, add meat, eggs, panko, parmesan, parsley, 3 tbsp garlic puree, and cold onion mix. Mix well.
1 ½ lb ground beef 25%
2 eggs
⅔ cup panko bread crumbs
1 cup parmigiano reggiano
½ cup italian parsley
3 tbsp garlic purée
1 bowl
Step 4
Make four large balls, put on baking tray. And cook in oven for 40 mins.
1 baking sheet
Step 5
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.
4 slice fontina cheese
1 broiler pan
Step 6
Plate garlic purée first, then braised onions, and finally meatballs.
Step 7
Garnish with salt, chives, and grated parm. Enjoy!
as needed chives, diced
2 tbsp salt
1 cup parmigiano reggiano
Garlic Purée
Step 1
In a small saucepan, add garlic, milk, salt and boil for 15-20 mins, should thicken. Turn heat to medium.
4 garlic, heads peeled and root cut off
1 cup Whole milk
pinch Salt
1 small saucepan
Step 2
Blend until smooth after and let cool, setting 3 tbsp aside for meatball.
Braised Onions
Step 1
Heat a large pan and add olive oil. Add onions, garlic, and pinch of salt. Let soften about 10 mins.
2 onion, thinly sliced
3 tbsp olive oil
1 tbsp garlic
to taste Salt
1 pan
Step 2
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.
2 tbsp red wine vinegar
2 cup red wine
1 cup water
Step 3
Season with salt and pepper.
