Producers:

Ground Beef (Trimble Cattle Co.)
Onions (Pretli’s Green Acre Farm)
Olive Oil (Cindy’s Home & Garden)
Garlic (Simpson Orchards)
Eggs (Denver’s Homestead)
Tallow & Bone Broth (Trimble Cattle Co.)

Ingredients:

• 3 Tbsp olive oil
• 3 large yellow onions, halved & thinly sliced
• 2 Tbsp balsamic vinegar
• 1 lb Trimble Farms ground beef (or primal ground blend)
• 3 garlic cloves, minced
• 1 1/4 cup shredded mozzarella
• 1/4 cup breadcrumbs
• 1 large egg
• 2-3 Tbsp parsley
• 1/2 tsp salt & pepper
• 2-3 Tbsp Trimble Farms Tallow
• 1 3/4 C Trimble Farms Beef Bone Broth
• 1 Tbsp flour

Making French Onion Meatballs

1.  Heat olive oil in a large skillet over medium medium-high heat.
2. Add the onions and generously season with salt. Cook for about 30 minutes or until the onions are caramelized and jammy, stirring occasionally. Pour in balsamic vinegar & cook for another minute. Transfer to a plate. Allow to cool slightly. Take half of the cooled caramelized onion & chop.
3. Preheat the oven to 410 degrees F
4. In a large bowl combine the ground beef, 1/2 cup of mozzarella, bread crumbs, egg, garlic, parsley, salt & pepper. Add in the chopped caramelized onions. Mix until just combined. Do not over mix.
5.  Shape into meatballs 1-2 inches. Place the meatballs into the same skillet. Add in a couple Tbsp beef tallow & bake for 12 minutes.
6. Remove the skillet from the oven. Whisk together the beef broth with the flour in a small bowl. Pour the mixture into the skillet with the meatballs, add in the remaining caramelized onions and top with remaining mozzarella cheese.
7. Bake for 15 minutes or until cooked through. Serve immediately with crusty bread.