Imagine the most comforting dish you can think of, and I’m here to introduce you to something even better: French Onion Meatballs. Tender, juicy meatballs swimming in a rich, flavorful French onion sauce, topped with melted cheeses, might just become your new all-time favorite.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of caramelized onions and Gruyere creates a taste that’s nothing short of divine.
- Cheesy Delight: With both Gruyere and mozzarella melted over, you get a wonderfully gooey finish.
- Hearty and Satisfying: This dish combines rich proteins and flavours, making it a filling meal for any occasion.
Ingredients You’ll Need
Creating these delightful French Onion Meatballs is incredibly simple. Each ingredient contributes to its authenticity and taste, making sure you experience that classic French onion flavor with every bite.
- Fresh Breadcrumbs: These provide the perfect binding and texture to our meatballs.
- Ground Beef: Choose an 85/15 ratio for juiciness and flavor.
- Gruyere Cheese: Its nutty profile is signature to French onion delights.
- White Onions: Essential for that deeply sweet caramelized base in the sauce.
- Herbes de Provence: This blend adds a touch of aromatic elegance to the dish.
Variations
This recipe is as versatile as your imagination allows! Customize your French Onion Meatballs with various ingredients to cater to dietary needs or personal preferences.
- Vegetarian Swap: Use crumbled tofu or lentils instead of beef for a plant-based version.
- Spicy Kick: Add some red pepper flakes to the sauce for a hint of heat.
How to Make French Onion Meatballs
Step 1: Prepare the Base
Start by soaking the breadcrumbs in milk for 5 minutes. This ensures they’re moist enough to bind the meatballs perfectly without making them dry.
Step 2: Mix the Meatballs
Add the soaked breadcrumbs, ground beef, herbs, spices, onion, garlic, Gruyere, and egg in a bowl. Mix gently to combine all ingredients without overmixing.
Step 3: Chill and Form
Roll the mixture into meatballs and let them chill for 15 minutes to hold their shape while cooking.
Step 4: Sear the Meatballs
Brown the meatballs in a hot skillet to lock in the flavors and give them a beautiful crust.
Step 5: Make the Sauce
Caramelize onions in the same skillet, add garlic, herbs, and sherry, and let it simmer into a rich sauce.
Step 6: Assemble and Broil
Return the meatballs to the pan, top with cheeses, and broil until melted and golden. Voilà!
Pro Tips for Making French Onion Meatballs
- Optimal Cheese Melt: For the best gooey cheese, ensure it’s freshly grated, not pre-shredded.
- Onion Caramelization: Patience is key; let those onions cook slowly for a deep, sweet flavor.
- Even Searing: Roll meatballs of similar size to ensure even browning and cooking.
- Sauce Depth: Deglaze the pan thoroughly to incorporate all those browned bits into your sauce.
How to Serve French Onion Meatballs
Garnishes
Adding a sprinkle of fresh thyme over the cheesy top not only enhances the aroma but also adds a pop of color that makes this dish irresistible.
Side Dishes
Serve these meatballs with creamy mashed potatoes or crusty bread to soak up that delicious French onion sauce.
Creative Ways to Present
Consider serving them in ramekins for an elegant appetizer or atop a lush pillow of polenta for a rustic main course.
Make Ahead and Storage
Storing Leftovers
Place any leftover French Onion Meatballs in an airtight container, and they’ll stay fresh in the fridge for up to 3 days.
Freezing
You can freeze the cooked meatballs and sauce separately for up to 3 months. Just ensure they are properly cooled and sealed.
Reheating
Reheat your dish gently on the stove over medium-low heat, adding a splash of stock or water if necessary to loosen the sauce.
FAQs
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Can I make these meatballs ahead of time?
Absolutely! You can prepare them a day in advance. Just keep them chilled and then cook as directed.
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What can I use instead of Gruyere cheese?
If Gruyere is hard to find, Swiss cheese makes for a delightful substitute with its similar melted consistency.
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Are there any wine alternatives I can use in the sauce?
Yes, if you’re avoiding alcohol, try using a bit of apple cider vinegar or additional stock for a punchy depth.
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Can I use dried herbs in place of fresh?
Dried herbs can work in a pinch, but use half the amount called for fresh as they are more potent.
Final Thoughts
These French Onion Meatballs are not just a meal; they’re an experience waiting to happen in your kitchen. Try them and add a little bit of French bistro flair to your next dinner rotation. Bon appétit!
Print
French Onion Meatballs Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-American
- Diet: Gluten Free
Description
French Onion Meatballs are a delicious and comforting dish combining tender beef meatballs infused with herbs and cheese, topped with a rich caramelized onion sauce and melted Gruyere and mozzarella cheeses. Perfect for a cozy dinner or entertaining guests, this recipe offers a savory blend of flavors and a luscious, cheesy topping that complements the hearty meatballs beautifully.
Ingredients
Meatball Ingredients
- 1 1/2 cups fresh breadcrumbs or panko breadcrumbs
- 1/4 cup plus 2 tablespoons whole milk
- 1 1/2 pounds organic ground beef (80/20 or 85/15 ratio)
- 1 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon herbes de Provence
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 large white onion, finely minced
- 4 cloves garlic, pressed
- 3/4 cup grated Gruyere cheese, divided
- 1 large egg, whisked
- 1 cup shredded whole milk mozzarella cheese
French Onion Sauce Ingredients
- 4 tablespoons olive oil, divided
- 2 tablespoons ghee or butter
- 2 1/2 large white onions, sliced
- Salt to taste
- Black pepper to taste
- 4 cloves garlic, pressed
- 1 teaspoon herbes de Provence
- 1 teaspoon dried thyme
- 1/4 cup sherry or white wine
- 1 1/2 tablespoons flour
- 2 1/4 cups beef stock
- 2 teaspoons fresh thyme leaves
Instructions
- Prepare the Meat Mixture: In a bowl, soak the breadcrumbs in milk for 5 minutes until soft. Meanwhile, place ground beef in a large mixing bowl.
- Mix the Meatballs: Add soaked breadcrumbs, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of Gruyere, and the whisked egg to the beef. Gently combine with clean hands until just mixed, being careful not to overwork the meat.
- Form the Meatballs: Scoop out 2-tablespoon portions using a cookie scoop or spoon, then roll each into a round ball with wet hands. Place on a tray and chill in the fridge for 15 minutes.
- Sear the Meatballs: Heat a large cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil. Adding batches, sear meatballs for 8-10 minutes until browned on all sides, then transfer to a tray. Repeat until all are browned.
- Caramelize the Onions: In the same skillet, add remaining 2 tablespoons of oil or butter and 2 tablespoons of ghee. Add sliced onions with a pinch of salt and cook for 20-25 minutes, stirring frequently, until deeply caramelized and jammy.
- Add Aromatics and Deglaze: Stir in garlic, herbes de Provence, and thyme, cooking for 30 seconds until fragrant. Pour in sherry and cook until reduced by half, about 30 seconds.
- Make the Sauce: Sprinkle flour into the onions and stir for 30 seconds. Gradually add beef stock, whisking to incorporate and create a smooth sauce. Simmer for 5 minutes to thicken.
- Broil the Cheesy Topping: Turn on the broiler to high. Off heat, stir in fresh thyme leaves. Nestle seared meatballs back into the skillet, top with remaining Gruyere and mozzarella cheeses. Broil for 5-7 minutes until cheese is melted and bubbly.
- Serve: Garnish with extra thyme, then spoon meatballs with sauce and melted cheese into bowls. Serve with toasted bread or over mashed potatoes for a hearty, cheesy meal.
Notes
- For extra flavor, add caramelized onions on top before broiling for a richer taste.
- Use freshly grated Gruyere for optimal melting and flavor.
- Can be prepared in advance and reheated; freeze leftovers for convenience.
- Ensure the sauce is thick enough by simmering a few extra minutes if needed.
- Serve with crusty bread or over mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 meatball with sauce and cheese
- Calories: 669
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 150 mg
