Ingredients:
FOR:
- 1/2 pound (about 680 g) ground beef
- 1/2 cup bread
- 1 large egg
- 1/4 cup milk
- 1/2 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
FOR THE FRENCH: - 2 tablespoons butter
- large onion, finely chopped
- 1 sugar. thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 1 cup grated Gruyère cheese (optional, on top)
PREPARATION:
- Mix spices: In a large bowl, mix ground meat, breadcrumbs, eggs, milk, garlic powder, salt, black pepper and Worcestershire sauce. Stir until well combined, but be careful not to overmix to tenderize the meat.
- Shape the meatballs: Form the mixture into approximately 2.5 cm meatballs. You should get 20-24 meatballs.
- Yellow (optional): For extra flavor, place the meatballs over medium heat before adding them to the slow cooker. This step is optional but recommended.
ESTABLISHMENT OF NATIONAL AND PERMANENT NATION STATES: - Caramelize the onions: Melt the butter in a pan over medium heat. Add the chopped onion and sugar (if using) and cook, stirring frequently, until the onion is soft and caramelized, about 15-20 minutes.
- Add the flour: Sprinkle the flour over the caramelized onions and stir to combine. Cook for 1-2 minutes to remove the taste of the flour.
- Deglaze: Add the beef broth and red wine to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the Worcestershire sauce, thyme, salt, and pepper. Simmer for a couple of minutes to combine the flavors.
- Slow Cook: Transfer the caramelized onion mixture to the slow cooker. Add the meatballs, gently stirring to cover them in the sauce.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through.