Beefy Onion Meatballs - The Most Outrageous Comfort Food

[@SipandFeast]

The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our podcast which just hit its 6 month anniversary: www.youtube.com/@sipandfeastpodcast

[@adamyoung480]

Aloha. Please don’t lower yourself to TikTok. You’re better than that.

[@Chris-ch5nb]

I love how your videos are detailed yet quick and concise. They’re very “to the point.” You provide basic information without assuming the viewer is an idiot. Also, I enjoy the format and the way you quickly explain what is used and what you’re going to do then actually showing us the process. Thank you! I love your content.

[@jane-cn6nd]

​@@adamyoung480I couldn't agree more.

[@AnthroCryptoDoc]

I am assuming if the wine and brandy is removed the stock amount increases. Also unsure why you use chicken stock instead of beef?

[@Thommadura]

TRY THIS -To turn the Garlic into a paste - put the garlic cloves in a coffee cup and put them in the microwave for about 30-35 seconds then smash them with your knife - the garlic will be soft.

[@deckert618]

If I make this dish, and serve it over a bed of egg noodles, my wife will lose her mind and ask for it 3 nights per week...lol! Looks really good!!

[@wendy23752]

Ooo, egg noodles! That sounds perfect!!

[@jamesspille6184]

I was thinking the exact same thing the whole time watching the video. Egg noodles and maybe a little more sauce.

[@deborahpaulin1188]

​@@jamesspille6184 Me too!

[@charlenewalters8032]

egggg noodles! yes!

[@rneustel388]

Your wife has good taste!

[@sarathurston3318]

I find the taste testing to be SO valuable, especially when they say “try more of this” or “less of that.” It’s way more helpful than a taster who loves everything 100%.

[@gkennedy2998]

Tara's critique is very helpful. She can provide a more thoughtful assessment of the dish and the ingredient amounts. I adore James' reviews because, as a kid, his reviews inform the cook whether or not a kid will eat it. Nevertheless, Tara gave excellent critique. Good video. Thanks!

[@RolloTonéBrownTown]

she's so awesome. i love how she was standing by with the breadcrumbs when the meatball mix was too wet. It was like super Tara to the rescue

[@RolloTonéBrownTown]

and i agree, its so helpful having someone who can accurately describe tastes and textures of food in a meaningful way.

[@Jacket84]

James' reviews let the cook know if HE would eat it, or likes it. he doesn't speak for all kids. there are lots of things i eat now, as an adult, that i thought were disgusting when i was a kid. and vice versa. i love to cook. but 9.9/10 times, i'm cooking for myself. that being said, sometimes i go back to box basics and make a simple hamburger helper. i like it. doesn't mean everyone else does.

[@erichendricks423]

I love an honest assessment. Instead of “it’s the best ever” I will definitely try this, looks very tasty.

[@alangeorgebarstow]

I agree with you. Any KZbin video that claims to be "the best ever" (or similar), or where the presenter commences every statement with a vacuous "So!" has me switching off.

[@spicyone]

Finally someone who honestly admits caramalized unions take a very long time to make. I always hear people talking about "20 or something minutes" and I think I'm crazy. This alone makes this the best cooking channel on youtube, period.

[@glazeddonut9494]

I made a Japanese curry recipe that stated 30 min to caramelize the onions and it took roughly 1 hr 30 min.

[@kenthawley5990]

Just made these. The only alterations were based on Tara's recommendations-- put Thyme only in the meatballs, and added three Tbsp of brandy and used extra sharp white cheddar. They are fantastic!

[@TheBigdutchster]

I feel that I would like it saucier and served over egg noodles. I agree with Tara about the cheese, as I have grown older, I like bolder flavors. I would also use beef stock rather than the chicken stock, which I feel was a bit of a weird choice.

[@shadowcatX2000]

Agreed, chicken stock caught me by surprise. I wonder if chicken stock might have been why he put so much thyme into the dish, I don't really associate thyme with beefy flavors. I think if I were doing this I would use a mix of the onion and the garlic better than bullion options, as I don't really care for their beef option.

[@texasstardust6010]

​​​@@shadowcatX2000.....I was married to a Chef, and there are many instances where Chix Stock ( or Broth, etc ) csn be used eith Beef, because it actually " brings out " more flavour of the Beef. However, you can also use a combination of both the Beef and Chix. .. There are many Recipes that be interchanged with the two types of Stock/ Broth , if you didn't have Beef stock, you could use Chix ,no problem. ....and he's using wayyyy too much Thyme in this. Lol.. too overpowering. ...I knew that without Taras' critique. I also agree with the other Commnter,.. more sauce ..it looks dry ( just IMHO) .. because it would be delish served over the Noodles - as was suggested by the Comment- or even rice. I also would have done the bread differently... lightly toasted / grilked on each side first ,then add the cheese .

[@sarahwieland3243]

I agree, right off the bat when he said chicken stock I was wondering why one would use chicken stock for a beef dish? The only reason I would use chicken stock with beef is if I had none. The egg noodles r a wonderful finishing touch of the dish.

[@abigailgerlach5443]

I make a huge batch of meatballs and freeze some for future recipes. 1lb. ground beef, 1lb ground pork, 1 lb of veal, egg, milk, breadcrumbs, onion, salt, pepper, parsley, Italian seasoning, splash of Worcestershire sauce and splash of soy sauce. Bake at 350° for about 40-45 minutes.

[@RobinLNJ]

I have some Salisbury steak patties that were mixed and shaped, then put in the freezer…. I think I may make this french onion sauce to pair with them instead of the mushroom sauce. So yummy !

[@Pete680BB]

Consider reducing labor by caramelizing the onions the day before in a crock pot. I’ve done it by mixing in olive oil and salt and loading the pot to the top. Stir very occasionally and expect it to take pretty much all day or overnight.

[@SMonkeyTvProducer]

How long do you cook em for?

[@gm3801]

pretty much all day or overnight.

[@sarahwieland3243]

Great idea, thk u 😃

[@OldManRegis]

My man really thought the fans wouldn't notice he added a theatrical walk-in-from-the-living-room entrance. You Humphrey Bogart, you. Much love from New York.

[@anettenordenstrom-dz5nb]

Dear “sip and feast”. I’m a follower all away from Sweden and Scandinavia. I love you’re good food❤ you’re tips and receipts. What I don’t like is you’re constant excuses for how you cook and peoples complains on you’re channel! You can’t please everyone. Take good care You’re doing a very good job and fun to watch videos ❤️ Merry Christmas Anette

[@nancy9704]

Looks so delicious! I love that you put the recipe in the description. So convenient when I go to the grocery store! Thanks

[@kathleentiernan668]

I always use the Julia Child’s recipe to make French onion soup.. adding a small amount of sugar to help caramelize the onions

[@danyeomans9642]

Thanks

[@SipandFeast]

Thanks so much!

[@pederfeinberg6052]

We in Sweden loves this dish! Keep up the excellent cooking and relaxed Style 🙏🙏🙏

[@tammyschilling5362]

This remind me of a dish my grandfather used to make that he called 'old fashioned hamburgers'. It was small burgers, dredged in flour, then fried in the pan. When the burgers were done, he would add onions and mushrooms, and brown them and then make a pan gravy. That whole things got served over mashed potatoes. This reminds me a lot of that, but without the wine and thyme.

[@mistyvioletconservative.3889]

No cheese huh

[@kymmilee4516]

I love this idea !! I would probably use Gruyere cheese because that’s my preference but ingredients are interchangeable. Thanks for this idea !

[@sarahwieland3243]

Ooo, Gruyère cheese, that sounds even better 😃

[@chippywarren9706]

The honesty is priceless. 👍

[@rippermcguinn]

This looks great - I'm thinking that smaller meatballs and a finer dice on the onions would make this an appetizer you could take to a party. And my world has been rocked - Jim has lamented that he doesn't have bro gloves.

[@littlelamb6804]

Like Tara, i do not do TikTok. So, thank you for sharing this recipe.😊😊

[@moBacon]

appreciate her honesty

[@janbolland7546]

my grandmother used to make something similar all the time where she would simmer the meatballs with the lid on. Little crust, but so juicy.

[@ronalddevine9587]

This looks delicious. I never thought to combine the two. Genius 😊

[@TheDrogheda51]

I just watched ATK video on caramelizing onions. They used a pinch, literally, of baking soda to cut the cookkingtime by a third. May be worth your evaluating this method on your own to verify. Liking yourself video's a lot and in this case Tara's honest evaluation was delightful!

[@1kiffertom1]

love your bride's comments! straight to the point! ill make this with her added suggestions!

[@AnnieDog-arfarf1]

Thanks for the wonderful video and taste testing/commentary.

[@Mike20464]

Great job. Really enjoy watching your productions.

[@philippacrowe8499]

If you don't like the wine Verjuice works really well also a splash of Apple Cider vinegar and sprinkle of sugar speeds up the caramelization process to

[@HyperactiveNeuron]

I'm glad we're seeing and hearing more from Tara lately. It's nice to get her opinion on things like the thyme and brandy. Personally I love thyme but I completely get that some might not.

[@slyborg1]

As always, good observations and suggestions from Tara.

[@Ramoreable]

OMG! Jarlsberg is made where I grew up - Elnesvågen in Norway ;) - probably not this one though, all exported Jarlsberg comes from Ireland... :(

[@JoeG322]

this looks wonderful my friend... Next time, you try this.. try replacing the brandy with dry vermouth, it adds a nice element to the dish.

[@BCHonea]

I do the onions in a porcelain cast iron or Staub cast iron in the oven. Just turn it to 375 and throw 6 onions sliced like you did and stir every 20 min. They get much darker and much richer in flavor. It’s the French way

[@bernardcarthy2365]

The way the shirt and the arm chair match is attention to detail on another level

[@daveklein2826]

You need to get your eyes checked.... They are not even close to matching

[@EdelweisSusie]

To me, this is screaming out for a massive pile of buttery mashed potatoes, peas and cauliflower cheese. Oh YUM!!!

[@jillhiggins3246]

This looks delicious! I’m going to make your French onion soup first. I agree with Tara and love stronger flavored cheeses!

[@andrewhammill6148]

I think mushrooms would have been a very good addition to the onions.

[@ronster369]

So right. BTW - Mushrooms and brandy/cognac pair extremely well.

[@x-75hurricane65]

​@@ronster369Too true! Thyme and mushrooms are also a marriage made in heaven so these little extra items would lift the flavour profile to another level😊

[@jessicakruger7]

Mushrooms make everything better 😂

[@Peter7966]

Garlic joins the show, big time. This looks like a keeper recipe. Nice job. I'll make it sometime during the holidays and throw a curve to my Italian meatball family. They'll love it.

[@MG-ot2yr]

Thanks for the recipe! I just made this, came out excellent! I slowly caramelized the onions for about an hour, didn't do the shortened method. Also did the red wine, cognac and generous on the fresh thyme. Only thing I thought of while I was eating some was it might also be nice to add whole mushrooms, I'd saute them in a separate pan and add to the onion/wine sauce at same time as meatballs. Did use gruyere as my cheese, very nice.

[@patlafr]

Jarlsberg is a Norwegian cheese but i agree it' a bit similar with some mild Swiss cheese

[@derkohler2380]

whereas gruyere is definitely not a mild swiss cheese.. ;D

[@ivana547]

I just made French onion pasta! I'll have to try this next time

[@jane-cn6nd]

Where did you find a recipe for French onion pasta 😮

[@christiefenners3222]

I microwave onions in a glass measuring bowl with a little olive oil. It takes like 5 minutes and makes them sweeter-especially Vidalia. Then you can brown them if you want-or not if using in a different recipe. They can be used in all sorts of dishes throughout the week.

[@dpar110]

We loved your recipe, but we agree with your wife. We used Guyere cheese instead, and a little more brandy. The results were WOW! Only thing is it took over 2 hours to make, because of getting the onions done right. We printed the instructions, but also periodically checked with your video. Great taste!

[@leemcclements8889]

I agree with Tara on the stronger cheese aspect of it. I personally prefer that as well, and I love thyme, so that's ok with me! Looks amazing either way!

[@Clutching.My.Pearls]

Thanks for this tasty looking dish. I'm not good with ground beef but this looks very easy. Love your cooking style and the jazzy background music.

[@karenjohnson9437]

Looks amazing!

[@gilliangarner6225]

I can't wait to try these,I made your Hungarian stew and it was amazing

[@lynnbryant9606]

I'm definitely going to try this..thank you for the honest evaluation...

[@RolloTonéBrownTown]

I almost clicked away when I heard tiktok but my mom said she wanted to watch. Im glad we are watching because I have some of that ground beef. I actually like it more than the "chub" cylinder shaped units. With the squared units, obviously you can stack them effeciently, but I like how easily you can pat an entire side dry at a time. This surface area also allows for better colour in the searing stage

[@Lolo-sp1dq]

That looks absolutely amazing! I really want to try this recipe.

[@sfbayareagirl]

Looks scrumptious! I’d serve it over buttered noodles. ; ) I’d also have to create more sauce. I’d add more flour, create bigger roux, produce a bit more sauce.

[@shortlivedglory3314]

A great trick is mixing some baking soda in with the first batch of water you add to the onions. It greatly reduces the time required for browning them.

[@janethenley2048]

I absolutely adore your videos! Jim and Tara you are a gorgeous couple, Jim an amazing chef, and James is the cutest taste taster 😊. Keep the videos coming.

[@jonathanmitchell3733]

Gonna try this one. Stronger cheese. I might dish it up with Mash potatoes for the kids.

[@jtuominen72]

Your video actually made me run to a local supermarket to buy some onions :-) I made a French onion soup, but I'll try the meatball recipe later on.

[@illanaisme]

I'd tweak it will a good sherry. At least 1/4 cup, but I like that flavor.

[@scottb4767]

Appreciate the honest review about the thyme. Good channel to learn from!

[@MHarenArt]

Yum!!!!! Obviously I can't taste them, but I know enough about those flavors to say that I agree with Tara's commentary. Thyme can be overwhelming for some, and the brandy DOES impart a lovely umami flavor.

[@TrashBasquetJackson]

If you want a stronger swiss cheese to go with this, try Boar's Head Switzerland Swiss. That stuff is loaded with strong swiss cheese flavor. I love that stuff.

[@deirdrelewis1454]

Sounds really good. I would probably use a nice mature cheddar. I don’t like Swiss cheeses.

[@vincentpastella23]

Can you please make a Philadelphia Tomato pie? Huge fan

[@azilbean]

My hubby and I would love this!! ❤

[@2Wheels_NYC]

Nice! I love cooking with brandy, so I'd certainly add more. Great recipe, I do chicken piccata meatballs that my family loves!

[@janelucas382]

Tara rocks the comments!!

[@janellek21]

I usually use matzo meal instead of breadcrumbs in my meatloaf/meatballs. I find it makes for a lighter meatball with a toastier flavour. I also always wear hospital gloves when I'm mixing meat - the smooth latex makes it easier to shape the meatballs, and you don't have to waste time and water scrubbing the bits of meat from under your fingernails.

[@bereasonable8018]

Tara and I seem to have similar taste buds. I love thyme, strong cheeses and alcohol in my food

[@4boys1girl-2]

I definitely agree with Tara. I'm trying it tonight. Thanks again. If you can, I would like to see your gnocchi with ricotta recipe

[@michaelhealy1590]

Glad that Tara is keeping you in line!

[@bierbrauer11]

Very cool idea! Will take it and make it to my taste! (Ok actually my wife’s taste) Your taste tester was on point :). May sub vermouth for the wine

[@iseabeck9488]

The walk in from the not-living room does it for me.

[@maryobrien8741]

I make this for dinner on Sunday. I enjoyed it but I made it with white wine as I cannot abide red wine. I do like thyme but did cut back on the thyme just a little and it was fine. I went with the stronger cheese as Tara suggested as I like strong cheese. I will definitely make this again but next time I will make the meat balls a little smaller.

[@GrafWattenburg]

as a Norwegian I feel very excited that you use Jarlsberg!

[@derkohler2380]

even if they call it a swiss cheese ;P as long as it's european, right?

[@JamesDarden]

This is similar to an Emeril Po Boy Meatball recipe I haven't done in years. The difference is in each meatball is a clove of garlic. They are served in a grinder or Po Boy bun with maybe a melted Provolone or Gruyere.

[@nativenewyorker611]

Great recipe guys! TY both very much I will def give it a try

[@TJC1315]

My mom used to make a similar dish. Instead of meatballs, she made the ground beef into small, thick burgers. I'm not a fan of thyme, so I'll omit that. Wondering if HH red cooking wine would work instead of regular red wine? I really like that you make your recipes flexible when doing your videos and not a strict ingredient guideline to follow. Just one of the reasons I love your channel!

[@fishfood8719]

When it comes to cooking with wine, avoid bottles labeled "cooking wine." Cooking wine isn't anything you'd want to cook with - made from grapes and/or grape concentrate, it's loaded with preservatives(potassium sorbate and potassium metabisulfite), sweeteners and salt, which can make your final dish taste overly sweet, salty or even metallic. It's actually not wine at all and has expiration date. Would you pour yourself or a guest a nice glass of "cooking" wine to drink with their meal? Probably not, because it taste like crap. If you wouldn't drink it or serve it, don't cook with it. Using "cooking" wine is considered blasphemy by chefs and restaurants. Wine for cooking doesn't have to be expensive, or for drinking actually.

[@CyberDocUSA]

Okay, it's an awesome recipe even though I cheated an used Liton's Onion Soup Mix in the meatball concoction. ;-)

[@faithsrvtrip8768]

I don't watch TikTok either, Tara! I would totally stuff these with gorgonzola in the middle! YUM!

[@markdiloreto9042]

looks delicious!! greetings from Berlin, Ct...

[@mistyvioletconservative.3889]

I love this basic meatball recipe!!!! Been waiting for this! Love ❤garlic and onions extra please!!!😊😊😊 oh and black pepper and more cheese 🧀 sauce!

[@d_manoil1647]

Havent even watched it yet but im already drooling

[@johnludemann196]

Maybe try Marsala wine instead of the red you used? I’d probably prefer less thyme also.

[@jeanniebrooks]

I don’t do Tik tok either, but I know the FN The Kitchen gets a lot of their ideas from it. Alex Guarnischali made an onion soup burger that was a pretty good dish, just a little sloppy to eat in your hands, which is how they ate them. A couple months later, Jeff Mauro did something similar. These remind me of the classic French Dip sandwich, made with thin slices of med rare or rare roast beef topped with/caramelized onions & gruyere which you dip in the hot onion soup broth. It’s delicious! And I also saw chef Jean Pierre make French Onion Beef Stew. I didn’t think of it as a food fad until Jim mentioned it, but yeah, it is. These meatballs look like a good idea, though. Great on egg noodles. And I like Tara’s ideas, as usual! Another great dinner idea, Jim!

[@oconnellbob]

Outstanding!! Bring us more.

[@dorothyyoung8231]

Caramelize onions in a crock pot. Takes about 10 hours on low, but it’s completely hands-off. Make a batch to fill the crock pot since they freeze well.

[@daveklein2826]

It's easier on the stove

[@beth3535]

I’ll give it a try! TY

[@darcyjorgensen5808]

Thank you, caramelized onions take a good hour!!

[@riverbilly64]

Beef fat mixed with a little canola is excellent for making stove top popcorn. It’s the best!

[@stephenp4802]

Gotta day lucky man the wife is involved in your passion!!!!

[@JoeHell67]

This appeals to me! I like your cooking! Joe from Germany

[@cindym7234]

This looks so tasty. I will definitely be making this recipe! Love from Texas ❤

[@lancelotdufrane]

Just made a very similar dish today. Nice to see your version. Looks delicious, as always

[@HankBukowski]

Not sure why you don't have the super bell but I fixed that. Well done, sir. Great channel.

[@NVS1980]

Way I've always made something like this is a pound of meat, a pouch of Liptons, and done! This looks delicious though.

[@annsidbrant7616]

I love thyme! Thyme is my favorite herb. I like it much, much, much better than parsley, for example. Can't go wrong with thyme! But I agree that you need a strong cheese when you're cooking!

[@Salmomlox]

Great video. I love hearing Tara's critiques when she is the food taster. Especially when she says I would like more alcohol 🤣🤣😋😋 I'm going to try this version with Tara's input. Thanks for the recipe 🥰

[@ronster369]

As soon as she said I would like more alcohol....I said out loud.....I LIKE HER....!

[@KSGomez88]

Definitely going to try this! I've make French onion chicken which was good, but I feel like beef would be better!

[@Tobeh]

Trick from a butcher shop: If there is a horrible smell in your house and the source is gone, cook some onions to get rid of the lingering odor. Some mornings when getting the shop set up you open a case of meat and find it went bad early which can make a small store smell horrendous. Whenever it would happen the produce guys knew the drill, ran over and chucked 2 onions at me. Just turned on the hot plate with some oil, grabbed a few sausages from the case, cut up the onions, and made some breakfast for the openers. The smell of onions cooking would get rid of the smell in like 2-3 minutes.

[@drumroll420]

You Sir, are the best!❤

[@BlazinPhoenix82]

At 6:05 I noticed the chair in the adjacent room matches the shirt you're wearing 😂. Just throwing it out there. Love the content as a recent subscriber. 👍