Description
French Onion Meatballs combine tender ground beef meatballs with a rich, deeply caramelized French onion sauce topped with gooey Gruyere and mozzarella cheese. This comforting dish is perfect served with toasted bread or creamy mashed potatoes for a hearty meal.
Ingredients
Scale
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 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 teaspoon herbes de Provence
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 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 to taste
- Black pepper to taste
- 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 cups beef stock
- 2 teaspoons fresh thyme leaves
Instructions
- Prepare Meatball Mixture: Soak the breadcrumbs in the milk for 5 minutes to soften. Meanwhile, place the ground beef in a large bowl. Once the breadcrumbs have soaked, add them to the ground beef along with parsley, fresh thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup Gruyere cheese, and whisked egg. Gently mix to combine without overworking.
- Form Meatballs: Use a cookie scoop or spoon to portion 2 tablespoon-sized amounts of the meat mixture. Wet your hands and roll each portion into a round meatball. Place meatballs on a tray and refrigerate to chill for 15 minutes.
- Sear Meatballs: Heat 2 tablespoons olive oil in a large cast iron or oven-safe heavy-bottom skillet over medium-high heat. Add a batch of meatballs and brown on all sides, about 8 to 10 minutes. Remove and set aside on a tray, then repeat with remaining meatballs. Add more oil if needed.
- Caramelize Onions: In the same skillet, add 2 tablespoons of olive oil and the ghee or butter. When hot, add the sliced onions with a pinch of salt and pepper. Cook on medium-high, stirring frequently, for 20 to 25 minutes until the onions are very dark, soft, and jammy.
- Add Aromatics and Deglaze: Stir in garlic, herbes de Provence, and dried thyme; cook just until fragrant, about 30 seconds. Pour in the sherry or white wine, allowing it to bubble and reduce for 30 seconds.
- Make Sauce: Sprinkle flour over the onions and stir for about 30 seconds to incorporate. Slowly whisk in beef stock, stirring until smooth. Simmer the sauce for 5 minutes to thicken slightly.
- Broil Meatballs: Preheat your broiler on high. Turn off stove heat and stir fresh thyme leaves into the sauce. Nestle the browned meatballs back into the skillet with the sauce. Sprinkle the remaining Gruyere and the mozzarella cheese evenly on top of the meatballs. Place under the broiler for 5 to 7 minutes until the cheese melts and becomes gooey.
- Serve: Garnish with extra fresh thyme leaves. Serve 3 to 4 meatballs with plenty of sauce and cheese in a bowl alongside warm toasted bread or over hot mashed potatoes for a fulfilling meal.
Notes
- For softer meatballs, avoid overmixing the meat mixture.
- Use fresh thyme for best flavor; dried works in a pinch but use less.
- If you don't have sherry, use dry white wine or a splash of apple cider vinegar as a substitute.
- Chilling meatballs before cooking helps them hold their shape when searing.
- Gruyere cheese can be substituted with Swiss cheese if unavailable.
- Ensure onions are deeply caramelized to get the signature rich flavor of French onion sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 669 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
