Description
French Onion Meatballs combine juicy baked beef meatballs with a rich, caramelized onion gravy topped with melted Gruyère cheese and fresh thyme. This comforting dish marries classic French onion flavors with hearty meatballs for a satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Onion Gravy:
- 2 tbsp butter
- 2 large onions, thinly sliced
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup shredded Gruyère or Swiss cheese
- 1 tbsp fresh thyme (or 1 tsp dried)
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined to ensure tender meatballs.
- Shape the Meatballs: Roll the mixture into 1-inch meatballs using your hands and place them evenly spaced on a lined baking sheet to prevent sticking during baking.
- Bake the Meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for 15-18 minutes or until they are fully cooked and reach an internal temperature of 160°F, ensuring they remain juicy inside.
- Start the Onion Gravy: While the meatballs are baking, melt butter in a large skillet over medium heat to create the base for the gravy.
- Caramelize the Onions: Add the thinly sliced onions along with salt and sugar to the skillet. Cook, stirring occasionally, for 20-25 minutes until the onions become deeply golden brown and sweetly caramelized.
- Add Vinegar and Garlic: Stir in the balsamic vinegar and minced garlic, cooking for an additional 1-2 minutes to deepen the glaze and aroma.
- Thicken the Gravy: Sprinkle the all-purpose flour over the caramelized onions, stirring well to coat evenly and cook off the raw flour taste.
- Add Beef Broth and Simmer: Gradually pour in the beef broth while continuously stirring to avoid lumps. Bring the mixture to a gentle simmer and cook for about 5 minutes until it thickens into a rich gravy.
- Combine Meatballs and Gravy: Add the baked meatballs to the skillet, gently spooning the onion gravy over them to coat well.
- Melt the Cheese Topping: Sprinkle shredded Gruyère or Swiss cheese over the meatballs and cover the skillet with a lid. Cook until the cheese melts completely, creating a creamy, savory topping.
- Garnish and Serve: Finish by garnishing with fresh thyme leaves. Serve the French Onion Meatballs warm for the best flavor experience.
Notes
- For extra flavor, use freshly grated Parmesan and high-quality Gruyère cheese.
- Ensure onions are cooked low and slow to develop maximum caramelization and sweetness.
- If preferred, ground turkey or a beef-pork blend can be used for the meatballs.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs and use gluten-free flour.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
