Meatballs in Caramelized Onion Gravy

Meanwhile, heat a medium non-stick pan over medium heat. While the pan heats, peel, then cut onion into 1/4-inch slices. When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add onions. Cook, stirring occasionally, until golden-brown, 8-10 min. Season with salt and pepper. (TIP: If onions are getting too dark, reduce heat to medium-low.)

Meanwhile, add panko and 2 tbsp milk (dbl for 4 ppl) to a large bowl, then stir to combine.Halve tomatoes.Combine tomatoes and spring mix in another large bowl.

Add beef, half the Worcestershire sauce and half the broth concentrate to the large bowl with panko. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Roast in the top of the oven until golden-brown and cooked through, 10-12 min.**

When meatballs are halfway done, add remaining Worcestershire sauce to the pan with onions. Cook, stirring often, until Worcestershire sauce evaporates.Sprinkle Gravy Spice Blend and remaining broth concentrate into the pan. Cook, stirring often, until onions are coated, 30 sec. Gradually stir in 3/4 cup water (dbl for 4 ppl). Increase heat to medium-high. Cook, stirring often, until gravy comes to a simmer. Simmer, stirring occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.