French Onion Meatballs
These French Onion Meatballs combine the rich flavors of classic French onion soup with tender, juicy meatballs. Perfect as an appetizer or main dish, they are topped with melted cheese and served in a savory onion broth.
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 skillet
- 1 spatula or wooden spoon
- 1 large saucepan
- 1 measuring cups and spoons
- 1 meat thermometer (optional)
Ingredients
- 1 pound ground beef
- ½ pound ground pork
- 1 small onion, finely chopped (about ½ cup)
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ¼ cup fresh parsley, chopped
- 2 large onions, sliced into rings
- 4 cups beef broth
- 1 cup shredded Gruyère cheese Can substitute with Swiss cheese or mozzarella.
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, ground pork, finely chopped onion, garlic, breadcrumbs, Parmesan cheese, egg, salt, pepper, thyme, and parsley. Mix well until ingredients are fully combined.
- Shape the mixture into meatballs, about 1 ½ inches in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for about 20 minutes, or until they are cooked through and browned.
- While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the sliced onions and sauté for about 15-20 minutes, stirring occasionally, until they are caramelized and golden brown.
- In a large saucepan, pour in the beef broth and bring it to a simmer. Add the caramelized onions and stir.
- When the meatballs are done baking, add them to the saucepan with the broth and onions. Let them simmer together for about 10 minutes to absorb the flavor.
- To serve, ladle the meatballs and broth into bowls. Top with shredded Gruyère cheese. Optionally, you can place them under a broiler for a few minutes to melt the cheese.
Notes
For a more intense flavor, you can deglaze the skillet after caramelizing the onions by adding a splash of dry white wine, scraping up any brown bits before adding the broth. You can substitute Gruyère cheese with Swiss cheese or mozzarella if preferred. Serve these meatballs with crusty bread for a complete meal!