Description
French Onion Meatballs are a savory twist on classic meatballs, simmered in a rich caramelized onion gravy topped with melted Gruyère cheese. This comforting dish combines tender, flavorful beef meatballs baked to perfection and smothered in sweet and tangy onion sauce, making it perfect for a hearty dinner any night of the week.
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 all the ingredients are just combined without overmixing to keep the meatballs tender.
- Form Meatballs: Roll the mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking. Place the meatballs on a lined baking sheet ready for baking.
- Bake Meatballs: Bake the meatballs in a preheated oven at 400°F (200°C) for 15-18 minutes or until they are fully cooked through and reach an internal temperature of 160°F (71°C).
- Caramelize Onions: While the meatballs bake, melt butter in a skillet over medium heat. Add thinly sliced onions along with salt and sugar. Cook, stirring occasionally, for 20-25 minutes until the onions become deeply golden brown and caramelized.
- Add Flavorings to Onions: Stir in balsamic vinegar and minced garlic to the caramelized onions. Cook for an additional 1-2 minutes to enhance the depth of flavor.
- Thicken the Gravy: Sprinkle flour over the onions and stir well to coat them evenly. This will help thicken the gravy.
- Add Broth and Simmer: Gradually pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes until the gravy thickens.
- Combine Meatballs and Gravy: Add the baked meatballs to the skillet and spoon the onion gravy over them to coat well.
- Melt Cheese Topping: Sprinkle shredded Gruyère or Swiss cheese on top of the meatballs. Cover the skillet and let it sit on low heat until the cheese melts thoroughly.
- Garnish and Serve: Garnish the dish with fresh thyme leaves. Serve the French onion meatballs warm, perfect for pairing with mashed potatoes or crusty bread.
Notes
- For extra tenderness, avoid overmixing the meatball mixture.
- You can substitute ground beef with ground turkey or chicken if desired.
- If you prefer a stronger onion flavor, caramelize the onions longer but watch to prevent burning.
- Gruyère cheese can be swapped for Swiss or mozzarella if you prefer a milder taste.
- Make sure the meatballs are cooked through by checking the internal temperature with a meat thermometer.
- This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the onion gravy.
