French Onion Meatballs
These French onion meatballs bring all the rich, savory flavor of classic French onion soup into a comforting, hearty dish. Juicy meatballs are simmered in a deeply flavorful onion gravy and finished with melty cheese for a meal that feels cozy and satisfying.
Ingredients:
For the Meatballs:
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
For the French Onion Sauce:
2 tablespoons butter
2 large onions, thinly sliced
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 cup shredded Gruyère or Swiss cheese
Instructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped onion, parsley, egg, garlic powder, salt, and black pepper. Mix gently until just combined.
Form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
Bake for 15 to 18 minutes, or until the meatballs are cooked through and lightly browned. Set aside.
While the meatballs bake, melt the butter in a large skillet over medium heat. Add the sliced onions and cook slowly for 15 to 20 minutes, stirring often, until deeply golden and caramelized.
Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the onions and stir well.
Gradually pour in the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce and thyme. Bring to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens.
Add the cooked meatballs to the skillet and spoon the sauce over them. Simmer for 5 minutes.
Sprinkle the shredded cheese over the meatballs. Cover the skillet and cook for 2 to 3 minutes, until the cheese is melted.
Serving Suggestions:
Serve over mashed potatoes, rice, or egg noodles.
Pair with crusty bread to soak up the onion gravy.
Tips for Best Results:
Caramelize the onions slowly for the best flavor.
Do not overmix the meatball mixture to keep them tender.
Gruyère gives the most authentic French onion flavor, but Swiss works well too.
Rich, savory, and full of comfort, these French onion meatballs are a delicious twist on a classic favorite and perfect for cozy dinners.