Description
French Onion Meatballs with Savory Onion Sauce combines juicy, flavorful beef meatballs baked to perfection and smothered in a rich, caramelized onion sauce topped with melted Gruyère cheese. This comforting and indulgent dish draws inspiration from classic French onion soup, transforming it into a hearty main course perfect for family dinners or special occasions.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
Onion Sauce & Topping
- 1 cup beef broth
- 1 cup shredded Gruyère cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, finely chopped onion, minced garlic, fresh parsley, egg, salt, black pepper, dried thyme, and onion powder. Mix thoroughly until evenly blended.
- Form Meatballs: Shape the mixture into meatballs approximately 1.5 inches in diameter. Arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until meatballs are browned on the outside and cooked through inside.
- Caramelize Onions: While the meatballs bake, heat olive oil and butter in a skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, until the onions are deeply caramelized and golden brown, about 15 to 20 minutes.
- Simmer Sauce: Pour the beef broth into the skillet with the caramelized onions and bring to a gentle simmer. Let the mixture reduce slightly for 5 to 7 minutes to concentrate flavors.
- Combine Meatballs and Sauce: Once the meatballs are fully cooked, transfer them into the skillet with the onion sauce. Stir gently to thoroughly coat each meatball in the rich sauce.
- Add Cheese and Melt: Sprinkle the shredded Gruyère cheese evenly over the meatballs. Cover the skillet with a lid and allow the cheese to melt for about 5 minutes, creating a luscious, gooey topping.
- Serve: Once the cheese is melted and bubbling, remove the skillet from heat and serve the French Onion Meatballs immediately for the best taste and texture.
Notes
- For extra depth in flavor, use freshly grated Parmesan and freshly shredded Gruyère cheese.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the meatball mixture.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in a skillet with a splash of broth.
- This recipe pairs excellently with crusty bread or a side of creamy mashed potatoes.
- To make the dish gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs.
