Description
French Onion Meatballs are a savory and indulgent dish combining tender beef meatballs infused with herbs and cheese, topped with a rich caramelized onion and French onion sauce, and melted Gruyère and mozzarella cheeses. Perfect for cozy dinners or entertaining, this recipe offers a flavorful twist on classic onion soup with the added heartiness of meatballs.
Ingredients
Units
Scale
Meatball Ingredients
- 1 1/2 cups fresh breadcrumbs (or panko breadcrumbs)
- 1/4 cup plus 2 tablespoons whole milk
- 1 1/2 pounds organic ground beef (85/15 ratio)
- 1 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 teaspoon herbes de Provence
- Salt (about 1 teaspoon, or your desired amount)
- Black pepper (about 1/4 teaspoon, or your desired amount)
- 1/2 large, white onion, finely minced
- 4 cloves garlic, pressed through garlic press
- 3/4 cup grated Gruyère cheese, divided use
- 1 egg, whisked
- 1 cup shredded, whole milk mozzarella cheese
French Onion Sauce Ingredients
- 4 tablespoons olive oil, divided use
- 2 tablespoons ghee or butter
- 2 1/2 large, white onions, halved and sliced
- Salt
- Black pepper
- 4 cloves garlic, pressed through garlic press
- 1 teaspoon herbes de Provence
- 1 teaspoon dried thyme
- 1/4 cup sherry (or white wine)
- 1 1/2 tablespoons flour
- 2 1/4 cups beef stock
- 2 teaspoons fresh thyme leaves
Instructions
- Prepare the Meatballs: Place breadcrumbs in a bowl, add milk, and let soak for 5 minutes. Meanwhile, put ground beef in a large mixing bowl.
- Mix ingredients: Add soaked breadcrumbs, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup Gruyère, and whisked egg to the beef. Gently mix with your hands until just combined, being careful not to overmix.
- Form the Meatballs: Using a scoop or spoon, portion out 2-tablespoon amounts of the mixture. Roll each into a ball with wet hands, then place on a tray. Chill in refrigerator for 15 minutes.
- Brown the Meatballs: Heat a large cast iron skillet over medium-high heat with 2 tablespoons olive oil. Add meatballs in batches, searing for 8-10 minutes on all sides until browned. Remove and set aside.
- Caramelize the Onions: In the same skillet, add the remaining 2 tablespoons olive oil and butter. Add sliced onions, salt, and pepper. Cook for 20-25 minutes, stirring frequently, until dark, soft, and jammy.
- Make the Sauce: Stir in garlic, herbes de Provence, and thyme; cook for 30 seconds. Pour in sherry and reduce for 30 seconds. Add flour, stir for 30 seconds, then incorporate beef stock. Simmer for 5 minutes.
- Assemble and Broil: Turn broiler to high. Turn off heat, stir in fresh thyme. Return browned meatballs to the skillet, top with Gruyère and mozzarella cheese. Broil 5-7 minutes until cheese melts and bubbles.
- Serve: Garnish with additional thyme. Serve meatballs with sauce and melted cheese over toasted bread or mashed potatoes for a satisfying meal.
Notes
- Ensure the meat mixture is not overmixed to keep meatballs tender.
- Chilling the meatballs helps them keep their shape during cooking.
- You can substitute sherry with white wine or omit alcohol entirely for a non-alcoholic version.
- Broiling is key to melting and browning the cheese perfectly.
- This dish pairs well with crusty bread or creamy mashed potatoes.
Nutrition
- Serving Size: 1/meatball
- Calories: 669
- Sugar: 6g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 125mg
