Ingredients

The following ingredients have 4 Servings
  • Meatballs:
  • 1 lb ground pork
  • 1 lb ground beef
  • 1/2 cup diced onion
  • 2 gloves of garlic
  • 1/2 cup plain bread crumbs
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Worcestershire sauce
  • 1/2 Tbsp fresh minced dill
  • 1/2 Tbsp fresh minced parsley
  • Salt (pepper)
  • French Onion Sauce:
  • 1 Tbsp olive oil
  • 1 Large Vidalia onion
  • 1 1/2 tsp sugar
  • 2 garlic cloves
  • 1 Tbsp tomato paste
  • 1 Tbsp flour
  • 1 2/3 cups beef stock
  • 1 Tbsp Worcestershire sauce
  • 1/4 cup red wine ((preferably Merlot))
  • Salt
  • 1/2 tsp dry thyme

Instruction

  • Preheat oven to 350 and lightly grease a 12-cup muffin pan.
  • Combine all ingredients for meatballs in a bowl. Mix very well until all ingredients are incorporated. Set aside.
  • Heat up oil in a cooking pan, over medium heat. Add sliced onions and sugar to the pan and saute until transparent stirring occasionally.
  • Stir in minced garlic, red wine and tomato paste, saute for a couple of minutes.
  • Sprinkle the mixture with flour and mix well.
  • Slowly add beef stock, while stirring the whole time.
  • Add salt and thyme and simmer for 5-7 more minutes.
  • Scoop about a tablespoon of French onion sauce (with some onions) in each muffin cup.
  • Scoop about 1/3 cup of meatball mixture and roll it into a big ball. Place meatball in the muffin cup, it should fit snugly. Repeat with remaining meat mixture.
  • Bake for 25-30 minutes.
  • Top off with remaining French Onion sauce, dividing it equally among the muffin cups.