Baked French Onion Meatballs

If you’re a fan of the rich and savory flavors of French onion soup, you’ll love these Baked French Onion Meatballs. This dish combines tender, juicy meatballs with the deep, caramelized flavors of onions and a cheesy topping that will make your taste buds sing. Perfect for a family dinner or a cozy night in, these meatballs are sure to become a new favorite.

Step-by-Step Guide to Making Baked French Onion Meatballs

1. Prepare the Meatballs:

• Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, dried thyme, dried parsley, salt, and pepper. Mix until all ingredients are well incorporated.
• Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the meatballs are browned and cooked through.

2. Caramelize the Onions:

• While the meatballs are baking, heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown. This should take about 20-25 minutes. Add the minced garlic and cook for an additional minute.

3. Prepare the French Onion Sauce:

• Once the onions are caramelized, add the beef broth and Worcestershire sauce to the skillet. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

4. Combine Meatballs and Sauce:

• Remove the meatballs from the oven and place them in the skillet with the French onion sauce. Sprinkle the shredded Gruyère cheese over the top. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

5. Serve and Garnish:

• Garnish the meatballs with fresh thyme and serve hot. These meatballs pair perfectly with mashed potatoes, crusty bread, or over a bed of pasta.

Tips for the Perfect Baked French Onion Meatballs

• Tip 1: Take your time caramelizing the onions. Low and slow cooking ensures they develop a deep, rich flavor.
• Tip 2: For a lower-carb option, substitute breadcrumbs with almond flour in the meatball mixture.
• Tip 3: Make sure to use a good-quality beef broth for the sauce, as it significantly enhances the dish’s flavor.

Conclusion

Baked French Onion Meatballs are a comforting and delicious twist on classic meatballs. The caramelized onions and melted Gruyère cheese add a rich, savory depth that elevates this dish to a whole new level. Easy to make and packed with flavor, these meatballs are sure to become a staple in your recipe rotation.

FAQs

1. Can I use ground turkey instead of beef?

• Yes, ground turkey can be used as a leaner alternative to beef.

2. How do I store leftovers?

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

3. Can I freeze these meatballs?

• Yes, the meatballs can be frozen either before or after baking. Thaw in the refrigerator before reheating.

4. What can I serve with these meatballs?

• They pair well with mashed potatoes, rice, or a side of roasted vegetables.

5. How can I make this dish gluten-free?

• Use gluten-free breadcrumbs in the meatball mixture and ensure the beef broth is gluten-free.
  Yield: 8 Servings

  Baked French Onion Meatballs

  

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  If you're a fan of the rich and savory flavors of French onion soup, you'll love these Baked French Onion Meatballs. This dish combines tender, juicy meatballs with the deep, caramelized flavors of onions and a cheesy topping that will make your taste buds sing. Perfect for a family dinner or a cozy night in, these meatballs are sure to become a new favorite.

  Prep Time 15 minutes

  Cook Time 45 minutes

  Ingredients

  • 1 1/4 pounds ground chicken
  • 1 slice soft whole grain bread
  • 1 egg, beaten
  • kosher salt and black pepper
  • 6 tablespoons salted butter
  • 3-4 medium yellow onions, thinly sliced
  • 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 3 cloves garlic, chopped
  • 2 cups cremini or wild mushrooms, sliced
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • 2 1/2 cups low sodium chicken or vegetable broth
  • 1/4 cup whole milk, cream, or canned coconut milk
  • 6 slices french bread
  • 1 cup shredded gruyere cheese

  Instructions

  1. Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.

  2. Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.

  3. In a bowl, combine the chicken, bread crumbles, egg, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls about the size of 2 tablespoons, and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.

  4. Meanwhile, melt together the butter and onions in a large oven safe skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used all of the 3/4 cup of wine and the onions are deeply caramelized.

  5. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the the broth and a pinch each of salt and pepper. Increase the heat to high and bring to a low boil. Add the meatballs and simmer 10 minutes, until cooked through. Stir in the cream.

  6. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Place the bread on/around the meatballs. Top evenly with cheese. Broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Eat!