French Onion Meatballs: Savory Meatballs with a Rich, Caramelized Onion Flavor

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French Onion Meatballs are a hearty and flavorful twist on the classic meatball. Inspired by the beloved French onion soup, these meatballs are infused with rich, caramelized onions and topped with melted cheese, making them the perfect appetizer or main dish. Whether served on their own, over pasta, or with a side of crusty bread, these meatballs are sure to impress at any meal.

Ingredients

For the Meatballs:

  • 1 lb ground beef (or a mixture of beef and pork for more flavor)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped (optional)

For the French Onion Sauce:

  • 2 tablespoons unsalted butter
  • 2 medium onions, thinly sliced
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 cup beef broth
  • 1/2 cup dry white wine (or chicken broth for a non-alcoholic option)
  • 1 tablespoon all-purpose flour (to thicken the sauce, optional)
  • 1/2 cup shredded Gruyère cheese (or Swiss cheese)
  • Fresh parsley for garnish (optional)

Instructions

Prepare the Meatballs:

  1. Preheat the Oven:
    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Make the Meatball Mixture:
    In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, Parmesan cheese, milk, egg, salt, pepper, and thyme. Mix gently until well combined. Be careful not to overmix to avoid tough meatballs.
  3. Form the Meatballs:
    Roll the mixture into meatballs about 1 to 1 1/2 inches in diameter. Place them on the prepared baking sheet.
  4. Bake the Meatballs:
    Bake the meatballs for 15-20 minutes, or until they are browned and cooked through. Remove from the oven and set aside.

Prepare the French Onion Sauce:

  1. Caramelize the Onions:
    While the meatballs are baking, heat the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10-15 minutes, or until the onions are golden brown and caramelized. Stir in the brown sugar, salt, pepper, and thyme, and cook for another 3-4 minutes.
  2. Deglaze the Pan:
    Add the beef broth and white wine to the skillet, scraping up any bits from the bottom of the pan. Let the mixture simmer for 5-7 minutes, or until the sauce has reduced by about half. If you want a thicker sauce, stir in the flour and cook for another 2 minutes until thickened.
  3. Combine the Meatballs and Sauce:
    Add the cooked meatballs to the skillet with the onion sauce, stirring gently to coat the meatballs in the sauce. Simmer for another 5-7 minutes, allowing the flavors to meld together.

Add the Cheese and Serve:

  1. Top with Cheese:
    Sprinkle the shredded Gruyère (or Swiss cheese) over the meatballs and onions. Cover the skillet and cook for an additional 2-3 minutes, until the cheese has melted and is bubbly.
  2. Serve:
    Garnish with fresh parsley and serve hot. These meatballs are perfect over pasta, mashed potatoes, or with a side of crusty bread to soak up the delicious sauce.

Nutritional Information (Per Serving)

  • Calories: 300
  • Fat: 18g
  • Carbs: 18g
  • Protein: 20g
  • Sugar: 6g

Tips for the Best French Onion Meatballs

  1. Caramelize the Onions Slowly: Patience is key for caramelizing the onions. Allow them to cook low and slow for the best flavor.
  2. Add a Little White Wine: The wine adds depth to the sauce. If you don’t drink wine, chicken broth works just as well.
  3. Make Ahead: You can make the meatballs and the French onion sauce ahead of time. Store them separately in the fridge and reheat before serving.
  4. Use a Cheese with Good Meltability: Gruyère or Swiss cheese melts beautifully and adds a nice nutty flavor that complements the caramelized onions.

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