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If you’ve been grocery shopping lately, I’m sure you’ve noticed how high meat prices have gotten lately. So when I’m cooking for shabbos, I try to shop the meat sales. Another thing I do is to is look for ways to elevate ground beef into a Shabbos-worthy dish. And this French Onion Meatballs and Gnocchi dish is exactly that! It may seem like a lot of work to caramelize the onions deeply, but it’s really just an hour of mostly hands-off time. And the reward is incredibly tasty onions that flavor this dish in the best way possible!

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French Onion Meatballs and Gnocchi

Yield: 6 servings

Ingredients

Caramelized onions:

2 Tablespoons oil
3 onions, sliced
2 teaspoons kosher salt

Meatballs:

2 lb ground beef
2 eggs
1/2 cup breadcrumbs or cornflake crumbs
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon dried parsley

Sauce:

1 Tablespoon oil
2 cups broth
2 Tablespoons Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 package (16 oz) gnocchi
1/4 cup fresh chopped parsley

Instructions

Prepare caramelized onions: Heat oil in a large, deep frying pan over high heat. Add onions and salt. Cook for about 5 minutes, stirring often, until softened.
Reduce heat to medium-low and continue to cook onions, stirring occasionally, until deeply browned and golden, about 1 hour. Set aside.
Prepare the meatballs: combine all meatball ingredients in a bowl and mix for form a smooth mixture. Roll into balls, about 1 inch in diameter.
Heat oil in frying pan over high heat. Add meatballs and sear for 2-3 minutes, until browned. Stir and cook another 2-3 minutes. (You may need to work in batches to avoid overcrowding the pan.)
Reduce heat to low. Add onions, broth, dijon mustard, thyme and pepper. Gently stir to evenly distribute. Cover and simmer for 30 minutes. 6. Add gnocchi to pot, stir gently, then recover and simmer for another 15 minutes. Top with parsley just before serving.

Notes

Plan ahead: meatballs can be frozen in an airtight container. For best results, add gnocchi after defrosting, when you rewarm the meatballs.

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