Irresistible French Onion Meatballs
These French Onion Meatballs combine the comforting flavors of French onion soup with savory meatballs. They are made with a rich, caramelized onion sauce and topped with melted Gruyere cheese, creating a delicious and satisfying meal. Serve over mashed potatoes, noodles, or polenta for a complete dinner.
Equipment
- Large bowl
- Large skillet
- Spatula
- Measuring cups and spoons
- Broiler
- oven-safe skillet
- Knife
- Cutting board
Ingredients
- 1.5 lbs ground beef minced meat
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ¼ cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup dry red wine optional
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup shredded Gruyere cheese
Instructions
- In a large bowl, combine the ground beef, panko breadcrumbs, Parmesan cheese, egg, parsley, garlic, thyme, salt, and pepper.
- Gently mix all ingredients together until just combined. Be careful not to overmix.
- Roll the mixture into approximately 1-inch meatballs.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil.
- Working in batches, brown the meatballs on all sides. You don't need to cook them completely through at this stage.
- Remove the meatballs from the skillet and set aside.
- In the same skillet, add the remaining olive oil and butter.
- Add the sliced onions and cook over medium heat, stirring occasionally, for about 20-25 minutes, or until the onions are deeply caramelized and golden brown.
- Add the minced garlic and cook for another minute until fragrant.
- If using, pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce for a few minutes.
- Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer.
- Season with salt and pepper to taste.
- Gently add the browned meatballs to the sauce.
- Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Preheat your broiler.
- Top the meatballs with the shredded Gruyere cheese.
- Place the skillet under the broiler for a few minutes, or until the cheese is melted and bubbly. Watch it carefully to prevent burning!
Notes
Don't skimp on the onion caramelization for the best flavor. Use good quality beef broth. For variations, add a splash of balsamic vinegar to the sauce or experiment with different cheeses like provolone or Swiss. For a spicier kick, add a pinch of red pepper flakes. These meatballs are perfect for making ahead of time. Store leftovers in an airtight container and refrigerate for up to 3-4 days or freeze for up to 2-3 months.