Meatball #50 was definitely one of our favorites. And it was a made-up one, too. A note that I meant to include some thyme or rosemary in these, but forgot, and they still turned out absolutely delicious.
Three yellow onions, sliced
1 pound ground beef
salt and pepper
1/2 cup or so grated Gruyere cheese
1/3 cup panko
1 tbsp milk
1/2 can Campbell’s beef broth (you can use another brand, of course, but I find theirs to have a distinct flavor that’s “beefier” than most others that I’ve tried)
1 tsp chopped thyme (optional)
1 tbsp olive oil
Heat oil in pan. Add onions and cook on low for at least an hour, until caramelized. Allow to cool.
Preheat oven to 400.
Chop caramelized onions up. In bowl, combine panko, milk, and egg and let sit a minute or two. Add in beef, caramelized onions, salt and pepper and thyme (if using) and mix well. Form into meatballs (I think I made 16 or 17) in a 9×13 baking dish. Pour broth into bottom of pan. Bake 30 minutes or until cooked through and browned.