Description
French Onion Meatballs combine tender, juicy meatballs infused with aromatic herbs and rich Gruyere and mozzarella cheeses, all smothered in a deeply caramelized French onion sauce. This comforting and elegant 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 (about, or to taste)
- ¼ teaspoon black pepper (about, 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: Gather all meatball ingredients. Soak the breadcrumbs in milk for 5 minutes. Place ground beef in a large bowl. Add soaked breadcrumbs, parsley, fresh thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup Gruyere cheese, and whisked egg to the beef. Mix gently with clean hands until combined, taking care not to overmix.
- Shape Meatballs: Scoop 2 tablespoon-size portions of the meat mixture and place on a tray. Wet your hands and roll each portion into a round meatball. Chill them in the refrigerator for 15 minutes.
- Prepare Sauce Ingredients: While meatballs chill, organize and prep the sauce ingredients for easy access.
- Brown Meatballs: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Brown meatballs, turning to sear all sides, for 8 to 10 minutes per batch. Remove browned meatballs to a tray and set aside.
- Caramelize Onions: In the same skillet, add remaining olive oil if needed plus ghee or butter. Add onions with a pinch of salt and pepper. Cook on medium-high heat, stirring frequently, until onions become very dark, soft, and jammy, about 20 to 25 minutes.
- Add Aromatics and Deglaze: Stir in garlic, herbes de Provence, and dried thyme until fragrant (about 30 seconds). Pour in sherry or white wine and allow to bubble and reduce for 30 seconds.
- Thicken Sauce: Sprinkle flour over onions, stirring to incorporate for 30 seconds. Gradually whisk in beef stock until smooth. Simmer sauce for 5 minutes to thicken.
- Broil Meatballs: Preheat broiler to high. Turn off heat under sauce, stir in fresh thyme leaves. Nestle browned meatballs into the sauce, top with remaining Gruyere and mozzarella cheeses. Place skillet under broiler for 5 to 7 minutes, until cheese is melted and gooey.
- Serve: Garnish with additional fresh thyme leaves. Spoon 3 to 4 meatballs with sauce and cheese into bowls. Serve with warm toasted bread or hot mashed potatoes.
Notes
- Use panko breadcrumbs for a lighter texture or fresh breadcrumbs for more moisture in the meatballs.
- Chilling meatballs before cooking helps them hold their shape during browning and broiling.
- Ensure onions are deeply caramelized for rich flavor in the sauce; patience is key.
- Substitute sherry with dry white wine if preferred or skip for a non-alcoholic version.
- Serving suggestions include toasted baguette or creamy mashed potatoes to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 669 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
