Description
Hearty French onion meatballs elevate comfort cuisine with rich caramelized onion sauce and tender beef spheres. Savory cheese-topped gems bring Parisian bistro magic straight to home kitchens with irresistible flavor and rustic charm.
Ingredients
Scale
Meat and Protein:
- 1 pound (454 grams) ground beef (or a mix of beef & pork)
- 1 large egg
- ½ cup shredded Gruyere or mozzarella cheese (optional)
- ½ cup shredded Gruyere or Swiss cheese (for topping)
Dry and Binding Ingredients:
- ½ cup breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar (to help caramelization)
Liquid and Flavor Ingredients:
- ¼ cup milk
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Worcestershire sauce
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 ½ cups beef broth
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
Instructions
- Prepare a baking sheet with parchment paper and heat the oven to 400F (200C) for optimal meatball roasting.
- Soften breadcrumbs by mixing with milk, allowing the mixture to rest and absorb liquid for maximum moisture.
- Incorporate ground beef, egg, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, and shredded cheese into the breadcrumb mixture.
- Gently combine ingredients, taking care not to overmix, then shape into uniform 1-inch meatballs.
- Arrange meatballs on the prepared baking sheet, ensuring space between each for even cooking.
- Roast meatballs in the preheated oven for 15-18 minutes until they develop a golden-brown exterior and reach safe internal temperature.
- In a large skillet, melt butter over medium heat to create a flavorful base for caramelizing onions.
- Add sliced onions, sprinkling with sugar, salt, and black pepper to encourage deep caramelization.
- Cook onions slowly, stirring occasionally to prevent burning and promote even browning, approximately 15-20 minutes.
- Introduce minced garlic and thyme to the caramelized onions, allowing their aromatics to bloom for 30 seconds.
- Dust flour over the onion mixture, stirring to create a roux and eliminate raw flour taste.
- Gradually pour beef broth while continuously stirring to prevent lumps and create a smooth gravy.
- Enhance the sauce with Worcestershire sauce, then simmer until the gravy reaches desired thickness.
- Gently transfer roasted meatballs into the skillet, allowing them to absorb the rich onion gravy for 5 minutes.
- Sprinkle Gruyere cheese over the meatballs, covering the skillet to melt the cheese into a luxurious topping.
- Serve the French onion meatballs over creamy mashed potatoes, tender noodles, or crusty artisan bread for a complete meal.
Notes
- Soften breadcrumbs thoroughly in milk to ensure meatballs remain tender and juicy, preventing a dry texture.
- Use a light touch when mixing meatball ingredients to avoid overworking the meat, which can make them tough and dense.
- For gluten-free option, replace regular breadcrumbs with gluten-free breadcrumbs or almond flour to maintain the same binding and texture.
- Achieve perfectly caramelized onions by cooking slowly over medium-low heat, stirring occasionally to prevent burning and develop deep, rich flavor.
- Control gravy thickness by adjusting flour quantity or simmering time, ensuring a silky smooth consistency that coats the meatballs beautifully.
- Enhance flavor by using a blend of ground meats like beef and pork for more complex taste and improved moisture.
- Opt for high-quality Gruyere cheese to elevate the dish’s richness and add a nutty, sophisticated flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 85 mg