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
Units
Scale
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
