French Onion Meatballs Recipe

French Onion Meatballs combine the rich, savory flavors of French onion soup with tender, juicy meatballs. This dish is a comforting, hearty meal that’s perfect for any occasion. Whether you’re serving it over pasta, mashed potatoes, or crusty bread, these meatballs are sure to become a family favorite.

Ingredients

Essential Ingredients:

• 1 pound (450g) ground beef or pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon flour
• 2 cups beef broth
• 1/4 cup white wine (optional)
• 1 cup shredded Gruyère or Swiss cheese
• Fresh parsley for garnish

Optional Ingredients for Extra Flavor:

• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fresh thyme or rosemary

Preparation

Making the Meatball Mixture:

1. In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, salt, pepper, and dried thyme. Mix until well combined.

Forming the Meatballs:

1. Form the mixture into 1-inch meatballs and place them on a baking sheet.

Cooking Instructions

Searing the Meatballs:

1. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and sear on all sides until browned, about 5-7 minutes. Remove the meatballs and set aside.

Making the French Onion Sauce:

1. In the same skillet, add the butter and sliced onions. Cook over medium heat until the onions are caramelized, about 20 minutes. Stir occasionally to prevent burning.
2. Add the minced garlic and cook for another minute.
3. Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
4. Gradually add the beef broth and white wine (if using), stirring constantly. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.

Combining Meatballs and Sauce

Simmering the Meatballs in the Sauce:

1. Return the seared meatballs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 15-20 minutes, until the meatballs are cooked through.

Adjusting the Consistency:

1. If the sauce is too thick, add a little more beef broth. If it’s too thin, let it simmer uncovered until it reaches your desired consistency.

Flavor Enhancements

Adding Herbs and Spices:

1. For extra flavor, add fresh thyme or rosemary to the sauce. Red pepper flakes can also be added for a hint of heat.

Cheese Options for Extra Flavor:

1. Top the meatballs with shredded Gruyère or Swiss cheese before serving. You can also broil the skillet briefly to melt and brown the cheese.

Serving Suggestions

Pairing with Side Dishes:

1. Serve the French Onion Meatballs over pasta, mashed potatoes, or with a side of crusty bread to soak up the delicious sauce.

Ideal Occasions for Serving:

1. This dish is perfect for family dinners, gatherings with friends, or any time you need a comforting, hearty meal.

Storage Tips

Storing Leftovers:

1. Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in a skillet over low heat or in the microwave until warmed through. Add a splash of beef broth if the sauce has thickened too much.

Variations

Using Different Meats:

1. Try using ground turkey, chicken, or a mix of beef and pork for different flavor profiles.

Vegetarian French Onion Meatballs:

1. Substitute the meat with a plant-based ground meat alternative and use vegetable broth for the sauce.

Tips for Success

Ensuring Tender Meatballs:

1. Don’t overmix the meatball mixture to keep them tender. Handle the mixture gently when forming the meatballs.

Balancing Flavors:

1. Taste the sauce before serving and adjust the seasoning with salt and pepper as needed.

FAQs

1. Can I Make This Recipe Ahead of Time?
   • Yes, you can prepare the meatballs and sauce ahead of time. Store them separately in the refrigerator and combine before reheating.
2. How Long Does It Last in the Fridge?
   • The meatballs and sauce will keep for up to 3 days in the refrigerator.
3. Can I Freeze the Meatballs?
   • Yes, you can freeze the cooked meatballs and sauce in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
4. Is This Recipe Gluten-Free?
   • To make it gluten-free, use gluten-free breadcrumbs and flour.
5. How Do I Make It Spicy?
   • Add red pepper flakes or a dash of hot sauce to the meatball mixture and sauce for a spicy kick.

Conclusion

French Onion Meatballs are a delicious twist on traditional meatballs, featuring the rich and savory flavors of caramelized onions and a creamy cheese topping. This dish is easy to make, perfect for any occasion, and sure to be a hit with everyone who tries it. Give this recipe a try and enjoy a comforting, flavorful meal that will have your taste buds singing!

Yield: 6

French Onion Meatballs Recipe

Print

French Onion Meatballs combine the rich, savory flavors of French onion soup with tender, juicy meatballs. This dish is a comforting, hearty meal that's perfect for any occasion. Whether you're serving it over pasta, mashed potatoes, or crusty bread, these meatballs are sure to become a family favorite.

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Ingredients

• 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 tablespoons chopped parsley
• 1 teaspoon fresh thyme leaves, plus extra for garnish
• 1 teaspoon herbes de Provence
• Salt (about 1 teaspoon, or your desired amount)
• Black pepper (about ¼ teaspoon, or your desired amount)
• 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
• Black pepper
• 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 cup beef stock
• 2 teaspoons fresh thyme leaves

Instructions

1. Begin by gathering and prepping all of your meatball ingredients according to the ingredient list above to have ready and organized for use.
2. Place your breadcrumbs into a dish, and add the milk to them to soak for 5 minutes. In the meantime, place your ground beef into a large bowl.
3. After the breadcrumbs have soaked, add them to the ground beef, along with the parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of the shredded Gruyere cheese, and whisked egg.
4. Using your clean hands, gently mix the beef together with the ingredients until well-combined, but taking care not to over mix to keep the meatballs tender. Scoop out 2 tablespoon-size portions of the meat mixture (I like to use my cookie scoop for this), and place onto a tray or large platter to hold.
5. Wet your hands with a bit of water, and roll each portion into a round meatball, then place the rolled meatballs into the fridge to chill for 15 minutes.
6. Meanwhile, gather and prep all of your French onion sauce ingredients according to the ingredient list above to have ready and organized for use.
7. Once the meatballs have chilled, place a large cast iron skillet (or other large, oven-safe, heavy bottom pan that can accommodate the meatballs and sauce) over medium-high heat, and add 2 tablespoons of the olive oil.
8. Once hot, add a batch of meatballs into the pan and allow them to sear and brown on all sides for about 8 to 10 minutes. Place the meatballs onto a tray or sheet pan to hold while you brown the rest of the meatballs.
9. In the same skillet as you browned the meatballs (which should be on medium-high heat), add another 2 tablespoons of the oil (if there's already enough oil from browning the meatballs, skip the added oil), as well as the ghee or butter.
10. Once hot and melted, add the onions plus a pinch of salt and pepper, and allow them to cook down and deeply caramelize for about 20 to 25 minutes, stirring frequently, until the onions become very dark, soft and jammy.
11. Then, stir in the garlic, herbes de Provence and dried thyme, just until aromatic (about 30 seconds). Add in the sherry or wine, and allow it to bubble up and reduce for about 30 seconds.
12. Sprinkle in the flour and stir that in to incorporate for about 30 seconds, then pour in the beef stock and whisk or vigorously stir to blend in and combine until smooth. Allow the French onion sauce to simmer to 5 minutes, just to tighten it up.
13. Meanwhile, turn your broiler on “high”.
14. Turn the heat off under the sauce, and stir in the fresh thyme leaves. Nestle back into the pan the browned meatballs, and top them with a combination of the Gruyere and mozzarella cheeses. Place under the broiler for about 5 to 7 minutes, or until the cheese becomes nice and gooey and melted.
15. To serve, sprinkle over the meatballs some additional thyme leaves as garnish, and spoon 3 to 4 meatballs, along with lots of with sauce and cheese, into a bowl to enjoy with warm, toasted bread, or over hot mashed potatoes, if desired.