Description
French Onion Meatballs combine the comforting flavors of French onion soup with the heartiness of meatballs, creating a mouthwatering dish perfect for cozy nights or impressing dinner guests. This recipe brings the deep, caramelized sweetness of onions, savory herbs, and rich Gruyere cheese together, all nestled in a deliciously saucy meatball dish that’s as satisfying as it is elegant. Let’s dive into the steps to create these savory, cheesy meatballs, ideal for pairing with toasted bread or creamy mashed potatoes.
Ingredients
- For the Meatballs:
- 1 ½ cups fresh breadcrumbs (or panko breadcrumbs)
- ¼ cup plus 2 tablespoons whole milk
- 1 ½ 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
- Salt (about 1 teaspoon, or your desired amount)
- Black pepper (about ¼ teaspoon, or your desired amount)
- ½ large white onion, finely minced
- 4 cloves garlic, pressed through garlic press
- ¾ cup grated Gruyere cheese, divided
- 1 egg, whisked
- 1 cup shredded whole milk mozzarella cheese
- 4 tablespoons olive oil, divided
- For the French Onion Sauce:
- 2 tablespoons ghee or butter
- 2 ½ large white onions, halved and sliced
- Salt
- Black pepper
- 4 cloves garlic, pressed through garlic press
- 1 teaspoon herbes de Provence
- 1 teaspoon dried thyme
- ¼ cup sherry (or white wine)
- 1 ½ tablespoons flour
- 2 ¼ cup beef stock
- 2 teaspoons fresh thyme leaves
Instructions
Step 1: Prepare the Meatballs
- Prep the Ingredients: Gather and prepare all meatball ingredients for easy access.
- Soak the Breadcrumbs: Place breadcrumbs in a dish, add milk, and let soak for 5 minutes. Meanwhile, put the ground beef in a large mixing bowl.
- Combine Ingredients: Add the soaked breadcrumbs, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of Gruyere cheese, and whisked egg to the beef. Gently mix with your hands until combined, being careful not to overmix.
- Shape the Meatballs: Scoop 2-tablespoon portions of the meat mixture, roll into balls with slightly damp hands, and place them on a tray. Chill the meatballs in the fridge for 15 minutes.
Step 2: Make the French Onion Sauce 5. Prepare Ingredients: While meatballs chill, prep all ingredients for the French onion sauce. 6. Brown the Meatballs: Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Sear meatballs in batches, browning them on all sides for about 8-10 minutes. Remove and set aside. 7. Caramelize the Onions: In the same skillet, add the remaining 2 tablespoons of olive oil and the ghee. Once melted, add sliced onions with a pinch of salt and pepper, cooking them down for 20-25 minutes until deeply caramelized. 8. Add Garlic and Seasonings: Stir in the garlic, herbes de Provence, and dried thyme, cooking briefly until fragrant. 9. Deglaze the Pan: Add sherry or wine, allowing it to reduce for 30 seconds. 10. Make the Sauce: Sprinkle in flour, stir, then pour in the beef stock, whisking until smooth. Let the sauce simmer for about 5 minutes.
Step 3: Combine and Broil 11. Prepare for Broiling: Preheat your broiler to high. 12. Finish the Meatballs: Turn off the heat under the sauce and stir in fresh thyme. Nestle the meatballs back into the pan, sprinkle with remaining Gruyere and mozzarella cheese, and broil for 5-7 minutes until the cheese melts.
Step 4: Serve 13. Garnish and Serve: Garnish with extra thyme leaves and serve with toasted bread or over mashed potatoes for a complete, comforting meal.
Notes
Serving Suggestions
- With Bread: Serve these meatballs with crusty, toasted bread. The bread helps to soak up the rich French onion sauce, making each bite deliciously satisfying.
- Over Mashed Potatoes: These meatballs pair perfectly with creamy mashed potatoes, adding a comforting touch to the dish.
- With Pasta or Rice: For a heartier meal, serve over pasta or rice, allowing the sauce to coat every bite.
- As a Sandwich: For a fun twist, use the meatballs and sauce in a toasted baguette or hoagie roll, topped with a bit of extra cheese for a meatball sandwich.
Storage Tips
- Refrigerating Leftovers: Allow the meatballs and sauce to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, place cooled meatballs and sauce in a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.
- Reheating: To reheat, place meatballs and sauce in a skillet over medium heat until warmed through. Alternatively, reheat in the microwave in 1-minute intervals, stirring in between. For a fresh melted cheese topping, sprinkle a bit of extra mozzarella or Gruyere before reheating.
