Description
French Onion Meatballs are a savory and hearty dish featuring tender meatballs infused with herbs and melted Gruyere and mozzarella cheeses, all simmered in a rich caramelized onion and sherry-based sauce. Perfect as a comforting main course or appetizer, this recipe combines classic French flavors with a satisfying meatball twist.
Ingredients
Units
Scale
Meatball Ingredients
- 1 1/2 cups fresh breadcrumbs (or panko breadcrumbs)
- 1/4 cup plus 2 tablespoons whole milk
- 1 1/2 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 1/4 teaspoon, or your desired amount)
- 1/2 large, white onion, finely minced
- 4 cloves garlic, pressed through garlic press
- 3/4 cup grated Gruyere cheese, divided use
- 1 egg, whisked
- 1 cup shredded, whole milk mozzarella cheese
French Onion Sauce Ingredients
- 4 tablespoons olive oil, divided use
- 2 tablespoons ghee or butter
- 2 1/2 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
- 1/4 cup sherry or white wine
- 1 1/2 tablespoons flour
- 2 1/4 cups beef stock
- 2 teaspoons fresh thyme leaves
Instructions
- Prepare the meatball mixture: Place breadcrumbs in a shallow dish and pour milk over them, letting soak for 5 minutes. In a large mixing bowl, combine ground beef, soaked breadcrumbs, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of Gruyere, and the whisked egg. Gently mix until just combined, avoiding overmixing for tenderness.
- Form the meatballs: Using a tablespoon or cookie scoop, portion out the mixture into 2-tablespoon servings. Roll each portion into a ball with wet hands and place on a tray. Chill in the fridge for 15 minutes.
- Brown the meatballs: Heat a large cast iron skillet over medium-high heat with 2 tablespoons of olive oil. Add meatballs in batches, searing for about 8-10 minutes until browned on all sides. Transfer to a tray to hold and repeat with remaining meatballs.
- Cook the onions: In the same skillet, add remaining 2 tablespoons of olive oil and ghee or butter. Add sliced onions with a pinch of salt and pepper. Cook, stirring frequently, for 20-25 minutes until deeply caramelized and jammy. Add garlic, herbes de Provence, and thyme, cooking for 30 seconds until fragrant.
- Make the sauce: Pour in sherry or wine, allowing it to bubble and reduce for 30 seconds. Sprinkle flour over the onions and stir for 30 seconds. Gradually add beef stock, whisking constantly until smooth. Simmer for 5 minutes to thicken. Turn off heat, then stir in fresh thyme leaves.
- Assemble and broil: Nestle the browned meatballs into the sauce. Top with remaining Gruyere and mozzarella cheeses. Place under the broiler set to high for 5-7 minutes until cheese is melted and bubbly. Garnish with additional thyme before serving with bread or mashed potatoes.
Notes
- You can prepare the meatballs and sauce ahead of time; reheat gently on the stove before broiling.
- Use fresh herbs for the best flavor, but dried can be substituted in the sauce.
- For a richer flavor, add a splash of Cognac or brandy to the sauce.
- Serve with crusty French bread, toasted for dipping, or over mashed potatoes for a more filling meal.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 669 kcal
- Sugar: 7 grams
- Sodium: 945 mg
- Fat: 45 grams
- Saturated Fat: 19 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 3 grams
- Protein: 45 grams
- Cholesterol: 125 mg
