Ingredients: |
Ingredients: 1 lb / 453 gr grass-fed organic ground chuck
4 medium onions, chopped (should yield about ½ cup caramelized onions)
3 tablespoons olive oil, divided
¼ cup / 1 oz / 28 gr grated Gruyere cheese
2 teaspoons fine grain sea salt, divided
1 teaspoon ground black pepper
Rosemary Aioli
1 cup / 5.6 oz / 160 gr mayonnaise
2 cloves garlic
2 sprigs fresh rosemary
1 tablespoon freshly squeezed lemon juice (optional)
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Directions: |
Directions:To make caramelized onions, heat 2 tablespoons of olive oil in a large skillet over low heat. Add onion and 1 teaspoon of salt and cook, stirring every now and then, until onions are soft and golden brown, about 40 minutes.
In a bowl combine Gruyere, caramelized onions, 1 teaspoon salt, and 1 teaspoon pepper.
Add beef and mix gently.
With dampened hands form into 20 balls.
Heat the remaining tablespoon of olive oil in a large (preferably non-stick) skillet, over medium heat.
Add meatballs, and cook, turning gently, until browned on all sides and cooked through, about 18 to 20 minutes.
Rosemary Aioli
Coarsely chop garlic, and gather into a pile; sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you to create a paste.
Holding rosemary sprigs at their top, slide your fingers down it, to the bottom, to strip off the needles and finely chop them.
Whisk mayo, garlic, rosemary and lemon in small bowl to blend.
Season to taste with salt and pepper.
The rosemary aioli can be prepared 1 day ahead. Store in a sealed container and refrigerate. |
This recipe for 5 Napkin Meatballs is from