This is probably inspired from something but I usually just wing it. I always base my chicken meatballs off of this recipe though: https://pinchofyum.com/best-anytime-baked-chicken-meatballs
Caramelized 3 large vidalia onions in the same pan I browned the meatballs in, took about an hour. Added a couple cans of french onion soup (don’t hate me I know… sodium lol), a healthy gulp of balsamic vinegar, and some extra water for brothiness. Put the meatballs back in and simmered until they were done. Sprinkled hella Swiss and Gruyère cheese on top and broiled it. Served ugly style over egg noodles because this is my house.
I’ve frozen this before in smaller batches and it thaws and reheats great.
by fancykittens
5 Comments
Omg. This looks amazing.
Oh I’m definitely going to have to steal this!
that looks so good… how do you get the onions perfectly caramelized like that
I’ll have three pot fulls please! What’s the charge?! I think this must fall into healthcare somehow.
