Creamy Onion Meatball Sandwich #900 10/08

Categories:
beef, New 2008, sandwich, ToTryAgain

-----The Sauce-----
1 medium onion; sliced thin
2 tablespoon Butter
1 1/2 tablespoon flour
2 tablespoon dry sherry
1 cup heavy cream
1/2 teaspoon Salt
1/4 teaspoon pepper
1/2 teaspoon kitchen bouquet ----- Meatballs -----
1 large egg; slightly beaten
3 tablespoon milk
1 1/2 tablespoon ketchup
2/3 teaspoon Worcestershire sauce
1/2 cup fresh breadcrumbs
3 tablespoon onions; finely chopped
1 teaspoon Salt
1/4 teaspoon pepper
1/2 cup flour
1 lb ground beef
parmesan cheese
onion pockets (buns)

For the sauce. In a dutch oven, saute onion in butter 5 minutes or until tender. Sprinkle with flour. Reduce heat, cook and stir for 1 minute longer. Add sherry and cream, bring to a boil, stirring constantly until thickened. Stir in kitchen bouquet, salt and pepper. If this gets a little too thick, just add some broth to thin it out. Set aside. For the meatballs. In a mixer bowl, combine the first 8 ingredients. Add ground beef and mix well. Shape into 1 inch meatballs. Roll in flour, shaking off excess. Place on a greased baking pan. Bake uncovered at 400°F for 10 minutes. Turn meatballs, bake for 12 to 15 minutes longer or until meat is no longer pink. Add meatballs to the sauce and heat through. Slice the onion pockets in half, wrap in a damp paper towl and nuke for a few seconds to heat them up. Put some meatballs and sauce on the bun. Top with parmesan cheese. 9/10 We served this over rice and it was very good. Could also serve over spag, mashed potatoes or gnocci.

Contributor: Bryan & Jean

Yield: 6 servings