Irresistible Cheesy French Onion Meatballs
These cheesy French onion meatballs are a flavor explosion, combining savory caramelized onions, rich ground beef and pork, and gooey Gruyère cheese. They're surprisingly easy to make and perfect for a weeknight dinner or a special occasion, elevating your meatball game to a whole new level.
Equipment
- Large skillet
- Large bowl
- cookie scoop (optional)
- Baking Sheet
- Parchment paper
- Oven
Ingredients
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon brown sugar
- ½ teaspoon balsamic vinegar
- Salt to taste
- Pepper to taste
- 1 pound ground beef 80/20 blend
- ½ pound ground pork
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Gruyère cheese, divided
- Fresh parsley, chopped optional
- Crusty bread or rolls optional
Instructions
- Heat olive oil and butter in a large skillet over medium-low heat.
- Add sliced onions and cook, stirring occasionally, for about 30-40 minutes, or until they are deeply golden brown and caramelized. If they start to burn, reduce the heat further and add a splash of water.
- Stir in brown sugar and balsamic vinegar during the last 5 minutes of cooking. Season with salt and pepper to taste. Set aside to cool slightly.
- In a large bowl, combine ground beef, ground pork, panko breadcrumbs, Parmesan cheese, egg, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper.
- Gently mix everything together with your hands until just combined. Be careful not to overmix.
- Add 1/2 cup of the shredded Gruyère cheese and 1/2 cup of the caramelized onions to the meat mixture. Gently fold in.
- Preheat oven to 400°F (200°C).
- Using a cookie scoop or your hands, form meatballs about 1.5-2 inches in diameter.
- With your thumb, make a small indentation in the center of each meatball. Fill the indentation with a little bit of the remaining Gruyère cheese.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the meatballs are cooked through and the cheese is melted and bubbly.
- If you want extra browning, you can broil them for the last 1-2 minutes, but watch them closely to prevent burning!
- Top the baked meatballs with the remaining caramelized onions.
- Garnish with fresh parsley, if desired.
- Serve warm on their own as an appetizer or with crusty bread or rolls for a satisfying dinner.
Notes
Don't overcrowd the pan when caramelizing the onions. Use a mixture of ground beef and ground pork for the best flavor and texture. Don't overmix the meatball mixture. Wet your hands slightly before forming the meatballs. For an even more intense French onion flavor, deglaze the skillet used to caramelize the onions with a splash of beef broth and reduce it slightly before adding it to the meatball mixture. Meatballs can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. You can add different cheeses, spice it up with red pepper flakes, use different herbs, add finely diced mushrooms or carrots, or make it gluten-free with gluten-free breadcrumbs.