Description
French Onion Meatballs combines tender, flavorful beef meatballs baked to perfection and smothered in a rich, caramelized onion gravy topped with melted Gruyère cheese and fresh thyme. This comforting dish brings classic French onion soup flavors into a hearty, crowd-pleasing meal perfect for any dinner occasion.
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 until just combined to ensure the meatballs remain tender.
- Form the Meatballs: Roll the mixture into 1-inch diameter meatballs and place them evenly spaced on a baking sheet lined with parchment paper or foil for easy cleanup.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 15-18 minutes or until they are fully cooked through, reaching an internal temperature of 160°F (71°C).
- Start the Onion Gravy: While meatballs bake, melt butter in a large skillet over medium heat to prepare for caramelizing the onions.
- Caramelize the Onions: Add thinly sliced onions, salt, and sugar to the skillet. Cook, stirring occasionally, for 20-25 minutes until the onions become deeply golden and soft, releasing their natural sweetness.
- Add Flavorings: Stir in the balsamic vinegar and minced garlic, cooking for an additional 1-2 minutes to enhance the depth of flavor.
- Incorporate Flour: Sprinkle the flour over the caramelized onions and stir well to coat, which will help thicken the gravy.
- Make the Gravy Base: Slowly pour in the beef broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes until the gravy thickens nicely.
- Combine Meatballs and Gravy: Add the baked meatballs to the skillet, spooning the onion gravy over them so they absorb the rich flavors.
- Add Cheese and Melt: Sprinkle shredded Gruyère (or Swiss) cheese evenly over the meatballs. Cover the skillet with a lid and cook just until the cheese melts, about 3-5 minutes.
- Garnish and Serve: Finally, garnish with fresh thyme leaves for a burst of herbal aroma and serve the French Onion Meatballs warm for a satisfying meal.
Notes
- If preferred, dried thyme can be used instead of fresh thyme; just reduce quantity due to its concentrated flavor.
- Make sure to cook the onions low and slow to achieve proper caramelization, which is key to the gravy’s flavor.
- Use ground beef with about 15-20% fat for juicy meatballs.
- Baking the meatballs ensures even cooking and reduces excess oil compared to frying.
- Gruyère adds authentic, nutty flavor, but Swiss cheese is a great substitute if unavailable.
- This dish pairs well with mashed potatoes, egg noodles, or crusty bread to scoop up the delicious gravy.
