Italian🥩 Meat

French Onion Meatballs

Name: French Onion Meatballs
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1½ lb Ground beef (85% lean); 1 Egg; ½ cup Milk; ½ cup Breadcrumbs; ~2 tbsp Parsley; ~1 tsp Fresh thyme; 2 cloves Garlic; ½ cup Swiss or Gruyère cheese; ½ cup Parmesan cheese; to taste Salt; to taste Black pepper; 1 tbsp Olive oil; 2 tbsp Unsalted butter; 2 Yellow onion; 1 tbsp Brown sugar; 2 tsp Balsamic vinegar; ½ cup Dry white wine or sherry; 2½ cups Beef stock; ~1 tsp Worcestershire sauce; 1 cup Swiss or Gruyère cheese; ½ cup Mozzarella cheese; ~2 tbsp Fresh parsley

⏱ 75 min

These meatballs combine the classic flavors of French onion soup with savory seasoning and melted cheese, all served in a rich, deeply flavored gravy that's perfect for soaking up with mashed potatoes or noodles. The long-caramelized onions and tender meatballs make this an ideal fall and winter comfort dish.

High-protein

Adapted from a video by Laura in the Kitchen

French Onion Meatballs Are Perfect For Fall!

Watch on YouTube

Ingredients

Ground beef (85% lean)1½ lb
Egg1
Milk½ cup
Breadcrumbs½ cup
Parsleyhandful, very finely minced~2 tbspest.
Fresh thymeleaves stripped from stem~1 tspest.
Garlicgrated2 cloves
Swiss or Gruyère cheese

Steps

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1
Rehydrate the breadcrumbs with milk in a small bowl.
2
Finely chop the parsley and strip the fresh thyme leaves from the stem, then grate the garlic. Combine all herbs together.
3
In a large bowl, combine the ground beef, egg, breadcrumb-milk mixture, herbs, garlic, Swiss cheese, Parmesan, salt, and pepper. Mix until just combined.
4
Wet your hands slightly and roll the mixture into meatballs of uniform size. Place them on a plate, cover with plastic wrap, and refrigerate for about 15 minutes.
5
Roast the meatballs in a preheated 425°F (220°C) oven for about 15 minutes until golden brown and cooked through.
6
In a large pot or braiser, melt the butter and olive oil over medium-low heat. Add the sliced onions and allow them to caramelize slowly for about 25 minutes, stirring occasionally, until soft, deeply golden, and jammy.
7
Once the onions are soft and caramelized, add a pinch of brown sugar and the balsamic vinegar. Stir to combine and enhance the sweet and savory flavors.
8
Pour in the white wine or sherry and scrape the bottom of the pot to lift up all the flavorful browned bits. Increase the heat slightly and let the liquid begin to reduce.
9
Add the beef stock and a few dashes of Worcestershire sauce. Bring to a boil, then add the roasted meatballs to the pot.
10
Reduce heat to a simmer and cook for 10 to 15 minutes, allowing all the flavors to meld together and the gravy to thicken slightly.
11
Mix together the shredded Swiss or Gruyère and mozzarella cheeses. Sprinkle the cheese mixture over the meatballs and sauce. Over gentle heat, allow the cheese to melt slowly, letting it become one with the gravy.
12
Once the cheese is melted, garnish with fresh chopped parsley. Serve immediately over creamy mashed potatoes or buttered noodles.

French Onion Meatballs

Ingredients

Steps

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