Description
French Onion Meatballs combine tender, flavorful beef meatballs with a rich, deeply caramelized French onion sauce topped with melted Gruyere and mozzarella cheeses. This comforting dish offers a delightful blend of savory herbs and gooey cheese, perfect served with warm toasted bread or creamy mashed potatoes for a satisfying meal.
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 or to taste
- ¼ teaspoon black pepper or to taste
- 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 milk for 5 minutes. Meanwhile, place ground beef in a large bowl. After soaking, add breadcrumbs, parsley, fresh thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup Gruyere cheese, and whisked egg to the beef. Gently mix with clean hands until just combined to keep the meatballs tender.
- Shape Meatballs and Chill: Scoop 2-tablespoon portions of the mixture and roll each into a ball with wet hands. Place meatballs on a tray and refrigerate for 15 minutes to firm up.
- Brown Meatballs: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add a batch of meatballs and sear on all sides for 8 to 10 minutes until browned. Transfer browned meatballs to a tray and repeat with remaining meatballs, adding more oil if necessary.
- Caramelize Onions: In the same skillet, add remaining olive oil and ghee or butter. Once melted, add onions with a pinch of salt and pepper. Cook over medium-high heat for 20 to 25 minutes, stirring frequently, until onions are deeply caramelized, very dark, soft, and jammy.
- Sauté Aromatics and Deglaze: Add garlic, herbes de Provence, and dried thyme to the caramelized onions. Cook about 30 seconds until fragrant. Pour in sherry or white wine and let bubble and reduce for 30 seconds.
- Create Sauce Base: Sprinkle flour over the onion mixture and stir for 30 seconds to incorporate. Gradually whisk in beef stock until smooth. Simmer sauce for 5 minutes to thicken, stirring occasionally.
- Combine and Broil: Turn off heat under sauce and stir in fresh thyme leaves. Nestle browned meatballs into the sauce in the skillet. Sprinkle with remaining Gruyere and shredded mozzarella. Place skillet under a high broiler for 5 to 7 minutes until cheese is melted and bubbly.
- Serve: Garnish meatballs with extra fresh thyme leaves. Serve 3 to 4 meatballs per bowl, spooning generous amounts of sauce and melted cheese over them. Enjoy with warm toasted bread or hot mashed potatoes.
Notes
- Use fresh breadcrumbs for a softer texture or panko for a bit more crunch inside the meatballs.
- Chilling the meatballs before browning helps them hold their shape better while cooking.
- Low and slow caramelization of onions is key for a deep, rich flavor; do not rush.
- Substitute sherry with dry white wine or a splash of balsamic vinegar if preferred.
- If you don’t have Gruyere cheese, Swiss cheese is a suitable alternative.
- For a lower fat version, use lean ground beef and reduce or omit the mozzarella cheese.
- Serve leftovers topped with fresh thyme; reheat gently to maintain meatball tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 669 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 150 mg
