French Onion Meatballs
This French Onion Meatball recipe combines the savory flavors of French onion soup with juicy, tender meatballs, all topped with melted Gruyère cheese.
Ingredients
For the Meatballs
- 2 lbs ground beef
- 1/2 cup panko breadcrumbs
- 1/2 cup whole or 2% milk
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 1/2 cups Gruyère cheese (divided)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (divided)
- 1/4 cup all-purpose flour
For the Onion Sauce
- 2 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine such as Cote du Rhone or Pinot Noir
- 2 1/2 cups beef broth (low-sodium)
- 1 teaspoon balsamic or sherry vinegar
- to taste salt and pepper
- to garnish Fresh thyme leaves
Instructions
Preparation of Meatballs
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Gently mix the ingredients with your hands until just combined. Form the mixture into 32-34 meatballs (about 1 1/2 inches in diameter). Place them on a baking sheet lined with parchment paper.
Baking Meatballs
- Preheat your oven to 400°F (200°C). Bake the meatballs for 15-20 minutes, or until they are golden brown and cooked through. An instant-read thermometer should register at least 165°F (74°C) in the center. Once done, remove from the oven and set aside.
Caramelizing Onions
- In a large, oven-safe skillet, melt butter over medium heat. Add the sliced onions, 1 tablespoon of thyme, salt, and pepper. Cook, stirring occasionally, for about 25-30 minutes until the onions become soft and golden brown. Stir in the flour and cook for another minute.
Making the Sauce
- Add the wine to the skillet to deglaze the pan, scraping up any browned bits from the bottom. Stir in the beef broth and bring the mixture to a simmer. Cook for 6-8 minutes, or until the sauce thickens slightly. Add balsamic vinegar and stir to combine.
Combining and Broiling
- Place the meatballs into the sauce, making sure they are evenly coated. Sprinkle the remaining Gruyère cheese over the meatballs. Transfer the skillet to the oven (with the broiler set to high) and broil for 3-4 minutes, or until the cheese is melted, bubbly, and golden brown.
Notes
Serve these French Onion Meatballs over mashed potatoes, rice, or pasta for a hearty meal. They also pair wonderfully with a side of garlic bread or a crisp, refreshing salad. The rich sauce and melted cheese make every bite irresistible. Store leftovers in an airtight container for up to 2 days. For freezing, place the meatballs and sauce in a freezer-safe container and freeze for up to 3 months.