Description
These French Onion Meatballs combine juicy, seasoned ground beef meatballs baked to perfection and smothered in a rich, caramelized onion gravy with melted Gruyère cheese. Inspired by classic French onion soup flavors, this comforting dish features tender meatballs baked in the oven and finished in a savory onion sauce for a hearty and flavorful meal perfect for weeknight dinners or entertaining.
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 thyme)
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine the ground beef, breadcrumbs, egg, grated Parmesan cheese, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until just combined to avoid overworking the meat.
- Shape the Meatballs: Roll the mixture into 1-inch meatballs and place them evenly spaced on a lined baking sheet to ensure even cooking.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 15-18 minutes, or until they are cooked through and no longer pink in the center.
- Caramelize the Onions: While the meatballs bake, melt butter in a skillet over medium heat. Add the thinly sliced onions along with salt and sugar. Cook, stirring occasionally, for 20-25 minutes until the onions become deeply golden brown and caramelized.
- Add Flavor to the Onions: Stir in the balsamic vinegar and minced garlic, cooking for an additional 1-2 minutes to meld the flavors.
- Make the Gravy: Sprinkle the flour over the caramelized onions and stir well to coat and cook off the raw flour taste.
- Add Broth and Simmer: Slowly pour in the beef broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it thicken for about 5 minutes, creating a rich onion gravy.
- Combine Meatballs and Gravy: Add the baked meatballs to the skillet, gently spooning the onion gravy over them to coat evenly and warm through.
- Melt the Cheese: Sprinkle the shredded Gruyère or Swiss cheese over the meatballs and cover the skillet with a lid until the cheese melts, about 2-3 minutes.
- Garnish and Serve: Garnish with fresh thyme leaves and serve warm for a comforting and flavorful main dish.
Notes
- For a lower sodium option, reduce added salt and use low-sodium beef broth.
- Gruyère cheese provides authentic flavor, but Swiss cheese is a great substitute.
- Make sure to caramelize the onions slowly to develop deep flavor and avoid burning.
- This dish pairs well with crusty bread or mashed potatoes for soaking up the rich gravy.
- Leftover meatballs and gravy can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
