I’m thrilled to share a recipe that’s both comforting and packed with flavor: French Onion Meatballs. This dish combines the rich, savory taste of French onion soup with tender, juicy meatballs, creating a delightful meal that’s perfect for any occasion. It’s an elegant yet hearty dish that will impress your family and friends.
The inspiration for this recipe comes from my love of French onion soup and the desire to incorporate those beloved flavors into a new, exciting dish. The combination of caramelized onions, beefy meatballs, and melted cheese is simply irresistible. Ready to create this comforting delight?
Let’s gather our ingredients and get started!
French Onion Meatballs
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil for frying
Onion Sauce
- 4 large onions thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 cup beef broth
- 1/4 cup dry white wine optional
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded Gruyère or Swiss cheese
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried thyme, salt, and black pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
- Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
- Caramelize the Onions: In the same skillet, add the unsalted butter and 2 tablespoons of olive oil. Add the sliced onions and cook over medium-low heat, stirring occasionally, until the onions are golden brown and caramelized, about 25-30 minutes. Add the sugar halfway through the cooking process to help with caramelization.
- Make the Sauce: Add the beef broth, dry white wine (if using), dried thyme, salt, and black pepper to the caramelized onions. Stir to combine and bring to a simmer. Cook for an additional 5 minutes to allow the flavors to meld.
- Combine Meatballs and Sauce: Return the meatballs to the skillet with the onion sauce. Stir gently to coat the meatballs in the sauce. Sprinkle the shredded Gruyère or Swiss cheese over the top.
- Bake: Preheat your oven to 375°F (190°C). Transfer the skillet to the preheated oven and bake for 10 minutes, or until the cheese is melted and bubbly.
- Serve and Garnish: Remove the skillet from the oven and garnish with chopped fresh parsley. Serve hot.
Notes
- For an extra depth of flavor, use a mix of beef and pork for the meatballs.
- If you don’t have Gruyère, Swiss cheese or mozzarella also works well.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Calories: 380
- Protein: 22g
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 5g
Wrapping It Up:
So, there you have it – French Onion Meatballs, a comforting and flavorful dish that’s sure to become a favorite in your home. I hope you enjoy this recipe as much as I do. It’s a wonderful way to bring the classic flavors of French onion soup into a hearty, satisfying meal. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
