Description
French Onion Meatballs combine tender, savory meatballs infused with herbs and melted Gruyere and mozzarella cheeses, all smothered in a rich caramelized onion and sherry sauce. This comforting dish is perfect for a cozy dinner served over toasted bread or mashed potatoes.
Ingredients
Units
Scale
Meatball Ingredients
- 1 1/2 cups fresh breadcrumbs (or panko breadcrumbs)
- 1/4 cup plus 2 tablespoons whole milk
- 1 1/2 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
- 1/4 teaspoon black pepper
- 1/2 large white onion, finely minced
- 4 cloves garlic, pressed
- 3/4 cup grated Gruyere cheese, divided
- 1 egg, whisked
- 1 cup shredded, whole milk mozzarella cheese
French Onion Sauce Ingredients
- 4 tablespoons olive oil, divided
- 2 tablespoons ghee or butter
- 2 1/2 large white onions, halved and sliced
- Salt to taste
- Black pepper to taste
- 4 cloves garlic, pressed
- 1 teaspoon herbes de Provence
- 1 teaspoon dried thyme
- 1/4 cup sherry or white wine
- 1 1/2 tablespoons flour
- 2 1/4 cups beef stock
- 2 teaspoons fresh thyme leaves
Instructions
- Prepare Meatball Mixture: Soak breadcrumbs in milk for 5 minutes in a dish. Meanwhile, place ground beef in a large bowl. Add soaked breadcrumbs, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of Gruyere, and whisked egg to the beef. Gently mix until combined without overworking to keep meatballs tender.
- Form Meatballs: Using a cookie scoop or two tablespoons, portion out meat mixture, then roll each into a round ball with wet hands. Place meatballs on a tray and chill in the fridge for 15 minutes.
- Brown Meatballs: Heat a large cast iron skillet over medium-high heat with 2 tablespoons olive oil. Add meatballs in batches, browning on all sides, about 8-10 minutes per batch. Transfer to a tray while browning remaining meatballs.
- Caramelize Onions: In the same skillet, add remaining 2 tablespoons olive oil and ghee. Add sliced onions, a pinch of salt, and pepper. Cook over medium heat, stirring frequently, for 20-25 minutes until deeply caramelized and jammy.
- Make Onion Sauce: Stir in garlic, herbes de Provence, and thyme for 30 seconds. Pour in sherry or wine, letting it bubble and reduce for 30 seconds. Add flour and stir for 30 seconds, then pour in beef stock, stirring vigorously to blend. Simmer for 5 minutes to thicken.
- Broil Cheese Topping: Turn off heat under sauce. Stir in fresh thyme. Nestle browned meatballs into the sauce, sprinkle with remaining Gruyere and mozzarella cheeses. Broil on high for 5-7 minutes until cheese is bubbly and melted.
- Serve: Garnish with extra thyme leaves. Serve 3-4 meatballs with sauce and cheese over toasted bread or mashed potatoes for a comforting meal.
Notes
- Ensure not to overmix the meat for tender meatballs.
- Chilling the meatballs helps them hold their shape during cooking.
- You can substitute sherry with white wine or dry vermouth for a different flavor.
- For a gluten-free version, use gluten-free breadcrumbs and thickened sauce with cornstarch instead of flour.
Nutrition
- Serving Size: 1/6 of the recipe (about 4 meatballs with sauce)
- Calories: 669 kcal
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg
