Description
French Onion Meatballs combine juicy ground beef meatballs infused with fresh herbs and cheeses, baked in a rich, caramelized French onion sauce topped with melted Gruyere and mozzarella. This hearty dish makes for an indulgent and comforting main course perfect for family dinners.
Ingredients
Scale
Meatball Ingredients
- 1 ½ cups fresh breadcrumbs (or panko breadcrumbs)
- ¼ cup plus 2 tablespoons whole milk
- 1 ½ 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
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ large white onion, finely minced
- 4 cloves garlic, pressed through garlic press
- ¾ cup grated Gruyere 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 ½ large white onions, halved and sliced
- Salt, to taste
- Black pepper, to taste
- 4 cloves garlic, pressed through garlic press
- 1 teaspoon herbes de Provence
- 1 teaspoon dried thyme
- ¼ cup sherry (or white wine)
- 1 ½ tablespoons flour
- 2 ¼ cups beef stock
- 2 teaspoons fresh thyme leaves
Instructions
- Prepare Meatball Mixture: Soak the breadcrumbs in the milk for 5 minutes. While soaking, place ground beef in a large bowl. Add soaked breadcrumbs, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup Gruyere cheese, and whisked egg to the beef. Mix gently by hand until combined, careful not to overmix to keep meatballs tender.
- Shape Meatballs: Scoop 2 tablespoon-sized portions of meat mixture using a cookie scoop or spoon. Wet your hands and roll each portion into a round meatball. Place meatballs on a tray and chill in the refrigerator for 15 minutes.
- Brown Meatballs: Heat 2 tablespoons olive oil in a large cast iron or heavy-bottom pan over medium-high heat. Add a batch of meatballs and sear, turning to brown all sides for about 8 to 10 minutes. Remove browned meatballs and place on a tray. Repeat until all meatballs are browned.
- Caramelize Onions: In the same skillet, add 2 tablespoons olive oil if needed, plus ghee or butter. Heat over medium-high heat, then add sliced onions with a pinch of salt and pepper. Cook, stirring frequently, for 20 to 25 minutes until deeply caramelized, soft, and jammy.
- Build French Onion Sauce: Stir in garlic, herbes de Provence, and dried thyme and cook for 30 seconds until fragrant. Add sherry or white wine and let it bubble up and reduce for 30 seconds. Sprinkle flour over onions and stir to incorporate for 30 seconds. Pour in beef stock and whisk continuously until smooth. Simmer sauce for 5 minutes to thicken slightly.
- Prepare for Broiling: Turn off heat under sauce and stir in fresh thyme leaves. Nestle browned meatballs back into the skillet with the sauce. Sprinkle remaining Gruyere and mozzarella cheeses evenly over the meatballs.
- Broil Meatballs: Place skillet under broiler set to high for 5 to 7 minutes until cheese is melted, gooey, and slightly browned on top.
- Serve: Garnish with extra fresh thyme leaves. Serve 3 to 4 meatballs with plenty of sauce and melted cheese in each bowl. Enjoy with warm toasted bread or over hot mashed potatoes if desired.
Notes
- Use fresh breadcrumbs or panko for a tender meatball texture.
- Chilling meatballs before cooking helps them hold shape better during browning.
- Caramelizing onions slowly is key to developing rich French onion flavor.
- Substitute beef stock with vegetable stock for a lighter sauce variation.
- Broiling ensures cheese melts perfectly; watch closely to avoid burning.
- Serve with crusty bread to soak up the delicious sauce or mashed potatoes for a hearty meal.
Nutrition
- Serving Size: 1 serving
- Calories: 669 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg
