2 pounds (3 to 4 large) yellow onions, thinly sliced
salt & pepper
2 TBSP cooking sherry
1 cup water
12 ounces egg noodles
DIRECTIONS
THE MEATBALLS:
Preheat the oven to 425°F.
Combine all the meatball ingredients together in a large bowl. Use your hands to form the mixture into balls about 1 1/2-inches in diameter and place on a rimmed baking sheet.
Bake the meatballs for 15 minutes then remove from the oven and set aside.
THE SAUCE AND NOODLES:
Melt the butter and oil in a large saute pan over medium heat. Add the sliced onions to the pan and season generously with with salt and pepper. Cook, stirring occasionally, until softened and browned, about 40 minutes.
Stir in the water and sherry then using a wooden spoon scrape the bottom of the pan to release any stuck on bits. Increase the heat to medium-high and bring to a boil.
Stir in the meatballs and reduce heat to medium-low. Simmer, stirring occasionally, until sauce has thickened a bit, about 10 minutes.
While the sauce simmers: Cook the egg noodles according to package directions. Drain and set aside.
Season sauce with salt & pepper to taste and serve over the cooked egg noodles.
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