Description
French Onion Meatballs combine tender, flavorful beef meatballs with a rich, deeply caramelized French onion sauce topped with gooey Gruyere and mozzarella cheese. This hearty dish is perfect served with warm toasted bread or creamy mashed potatoes for a comforting 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 (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 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: Place the breadcrumbs in a dish and add the milk to soak for 5 minutes. Meanwhile, put the ground beef into a large bowl. After the breadcrumbs have soaked, add them to the beef along with parsley, fresh thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup Gruyere cheese, and whisked egg. Gently mix with clean hands to combine without over mixing.
- Shape and Chill Meatballs: Scoop 2 tablespoon-sized portions of the mixture and place on a tray. Wet hands with water and roll each portion into a round meatball. Refrigerate the meatballs for 15 minutes to firm up.
- Sear Meatballs: Heat 2 tablespoons olive oil in a large cast iron or oven-safe heavy skillet over medium-high heat. Add a batch of meatballs and brown on all sides for 8 to 10 minutes. Remove browned meatballs to a tray while you brown the remaining ones, adding more oil if needed.
- Caramelize Onions for Sauce: In the same skillet, add the remaining olive oil and ghee or butter over medium-high heat. Add sliced onions with a pinch of salt and pepper and cook, stirring frequently, for 20 to 25 minutes until deeply caramelized, dark, soft, and jammy.
- Add Aromatics and Deglaze: Stir in garlic, herbes de Provence, and dried thyme for 30 seconds until fragrant. Pour in the sherry or white wine and let it bubble and reduce for 30 seconds.
- Make the Sauce: Sprinkle flour over the onions and stir for 30 seconds to incorporate. Gradually whisk in beef stock until smooth. Simmer sauce for 5 minutes to thicken slightly.
- Broil Meatballs with Cheese: Turn on your oven broiler to high. Turn off the stove heat, stir fresh thyme leaves into the sauce, and nestle the browned meatballs back into the pan. Sprinkle with remaining Gruyere and mozzarella cheese. Place the skillet under the broiler for 5 to 7 minutes until cheese is melted and bubbly.
- Serve: Garnish with additional thyme leaves. Spoon 3 to 4 meatballs with ample sauce and cheese into a bowl. Serve with warm toasted bread or hot mashed potatoes to enjoy.
Notes
- Using panko breadcrumbs gives a lighter texture, but fresh breadcrumbs work well too.
- Chilling meatballs before cooking helps them hold their shape and improves texture.
- Caramelizing the onions slowly is key for deep, rich flavor in the sauce.
- If you do not have sherry, dry white wine or a splash of balsamic vinegar can be used as a substitute.
- Use a heavy skillet like cast iron that can go from stovetop to oven for best results.
- For a dairy-free version, omit cheeses and substitute ghee with plant-based butter.
Nutrition
- Serving Size: 1 serving
- Calories: 669 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg
