French Onion Meatballs

Name: French Onion Meatballs
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: French-inspired
Ingredients: 1 ½ cups breadcrumbs (or panko).; ¼ cup + 2 tbsp whole milk.; 1 ½ lbs ground beef (85/15 lean).; 1 tbsp chopped parsley.; 1 tsp fresh thyme leaves (plus extra for garnish).; 1 tsp herbes de Provence.; 1 tsp salt.; ¼ tsp black pepper.; ½ large white onion, minced.; 4 cloves garlic, minced.; ¾ cup grated Gruyere cheese (divided).; 1 egg, whisked.; 1 cup shredded mozzarella cheese.; 4 tbsp olive oil (divided).; 2 tbsp butter.; 2 ½ large white onions, sliced.; 1 tsp herbes de Provence (for sauce).; 1 tsp dried thyme.; ¼ cup sherry (or white wine).; 1 ½ tbsp flour.; 2 ¼ cups beef stock.; Salt and pepper to taste.; 2 tsp fresh thyme leaves (for garnish).

By Clare Greco

Updated on 25 November 2024

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French Onion Meatballs bring together the rich, savory flavors of classic French onion soup and hearty, juicy meatballs. Simmered in a caramelized onion sauce and topped with Gruyere and mozzarella cheese, this dish is a comforting crowd-pleaser. Serve with crusty bread or mashed potatoes for the ultimate indulgence.

French Onion Meatballs combine the rich, savory goodness of French onion soup with tender, juicy meatballs for a dish that’s perfect for cozy dinners. Smothered in a caramelized onion sauce and topped with melted Gruyere and mozzarella, this recipe is indulgent and satisfying. Whether served with crusty bread or creamy mashed potatoes, these meatballs are sure to be a hit at the table.

INGREDIENTS

Breadcrumbs: 1 ½ cups (or panko), soaked in milk for tender meatballs.
Ground beef: 1 ½ lbs (85/15 lean), for rich and juicy meatballs.
Gruyere cheese: ¾ cup grated, divided, for flavor and gooey topping.
Egg: 1, whisked, to bind the meatball mixture.
White onions: 2 ½ large, sliced, for the caramelized onion sauce.
Sherry (or white wine): ¼ cup, to deglaze the pan and add depth of flavor.
Beef stock: 2 ¼ cups, to create a savory sauce.
Mozzarella cheese: 1 cup shredded, for a gooey, cheesy topping.
Herbes de Provence: 1 tsp (for meatballs) + 1 tsp (for sauce), to add aromatic flavor.
Fresh thyme leaves: 1 tsp (for meatballs) + 2 tsp (for garnish).
Garlic: 4 cloves (minced, for meatballs) + 2 cloves (for sauce), for bold flavor.

INSTRUCTIONS

Step 1:: Soak breadcrumbs in milk for 5 minutes. In a bowl, mix the soaked breadcrumbs with ground beef, parsley, thyme, herbes de Provence, minced onion, minced garlic, ¼ cup Gruyere cheese, and whisked egg. Season with salt and pepper.
Step 2:: Shape the mixture into 2-tbsp-sized meatballs. Chill for 15 minutes to firm up.
Step 3:: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 8-10 minutes. Remove and set aside.
Step 4:: Add olive oil and butter to the skillet. Sauté the sliced onions with salt and pepper, stirring frequently, for 20-25 minutes until caramelized.
Step 5:: Add minced garlic, herbes de Provence, and thyme. Deglaze the skillet with sherry, cooking until reduced.
Step 6:: Stir in flour and cook for 1 minute. Gradually whisk in beef stock and simmer for 5 minutes, until the sauce thickens.
Step 7:: Return the meatballs to the skillet. Top with mozzarella and the remaining Gruyere cheese. Broil for 5-7 minutes, until the cheese is melted and bubbly.
Step 8:: Garnish with fresh thyme leaves and serve hot with crusty bread or mashed potatoes.

Serving and Storage Tips

Pair the dish with crusty baguette slices to soak up the rich onion sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Helpful Notes

For extra flavor, use a mix of ground beef and pork in the meatballs.
Caramelize the onions slowly for the best depth of flavor.

Tips from Well-Known Chefs

Use freshly grated cheese for a smoother, creamier topping.
Add a splash of balsamic vinegar to the onions for added sweetness and depth.

French Onion Meatballs

French Onion Meatballs are tender beef meatballs simmered in caramelized onion sauce and topped with gooey Gruyere cheese.

Prep Time

25 Minutes

Cook Time

45 Minutes

Total Time

70 Minutes

By: Clare Greco

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: French-Inspired

Yield: 4 Servings (4 Servings Of French Onion Meatballs)

Ingredients

01 1 ½ cups breadcrumbs (or panko).

02 ¼ cup + 2 tbsp whole milk.

03 1 ½ lbs ground beef (85/15 lean).

04 1 tbsp chopped parsley.

05 1 tsp fresh thyme leaves (plus extra for garnish).

06 1 tsp herbes de Provence.

07 1 tsp salt.

08 ¼ tsp black pepper.

09 ½ large white onion, minced.

10 4 cloves garlic, minced.

11 ¾ cup grated Gruyere cheese (divided).

12 1 egg, whisked.

13 1 cup shredded mozzarella cheese.

14 4 tbsp olive oil (divided).

15 2 tbsp butter.

16 2 ½ large white onions, sliced.

17 1 tsp herbes de Provence (for sauce).

18 1 tsp dried thyme.

19 ¼ cup sherry (or white wine).

20 1 ½ tbsp flour.

21 2 ¼ cups beef stock.

22 Salt and pepper to taste.

23 2 tsp fresh thyme leaves (for garnish).

Instructions

Step 01

Soak breadcrumbs in milk for 5 minutes. In a large bowl, combine the soaked breadcrumbs with ground beef, parsley, thyme, herbes de Provence, salt, pepper, minced onion, minced garlic, ¼ cup Gruyere cheese, and the whisked egg. Mix gently.

Step 02

Shape the mixture into 2-tbsp-sized meatballs and chill for 15 minutes to firm up.

Step 03

Heat 2 tbsp olive oil in a skillet over medium heat. Brown the meatballs on all sides for 8-10 minutes. Remove from skillet and set aside.

Step 04

In the same skillet, add the remaining olive oil and butter. Sauté sliced onions with salt and pepper over medium heat, stirring frequently, until caramelized (20-25 minutes).

Step 05

Add garlic, herbes de Provence, and dried thyme to the onions. Stir well. Deglaze the pan with sherry or white wine, cooking until reduced.

Step 06

Stir in flour and cook for 1 minute. Gradually whisk in beef stock, simmering for 5 minutes until the sauce thickens.

Step 07

Return the meatballs to the skillet, nestling them in the onion sauce. Top with shredded mozzarella and the remaining Gruyere cheese.

Step 08

Place the skillet under a broiler and cook for 5-7 minutes, until the cheese is melted, bubbly, and golden brown.

Step 09

Garnish with fresh thyme leaves and serve hot with crusty bread or over mashed potatoes.

Notes

French Onion Meatballs combine juicy, flavorful meatballs with a rich caramelized onion sauce, topped with gooey melted cheese.
Perfect for cozy dinners or special occasions, this dish pairs beautifully with crusty bread or creamy mashed potatoes.