Combine the rich flavors of French onion soup with tender, juicy meatballs, and you have a dish that’s truly unforgettable. These French Onion Meatballs feature a savory broth-based sauce with caramelized onions and melted cheese, perfect for cozy dinners or special occasions. Serve them over mashed potatoes, pasta, or crusty bread for a meal that’s sure to impress.
Ingredients:
For the Meatballs:
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
For the Sauce:
- 2 large onions, thinly sliced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2–2 1/2 cups beef broth
- 2 teaspoons fresh thyme leaves
- 1 heaping teaspoon Dijon mustard
- 1/2 cup Gruyère cheese, grated
- 1/2 cup mozzarella, grated
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Combine Ingredients: In a large bowl, mix the ground beef, panko breadcrumbs, milk, egg, Worcestershire sauce, dried thyme, garlic powder, onion powder, black pepper, and Parmesan cheese. Mix until just combined, being careful not to overwork the mixture.
- Shape the Meatballs: Roll the mixture into 1 1/2-inch meatballs (about 20–24 meatballs). Place them on a baking sheet or plate and set aside.
- Cook the Meatballs: Heat a large skillet over medium heat and add a drizzle of oil. Cook the meatballs in batches until browned on all sides, about 5–6 minutes. Remove and set aside (they will finish cooking in the sauce).
- Caramelize the Onions: In the same skillet, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 20 minutes.
- Create the Roux: Stir in the flour and cook for 1–2 minutes. Gradually add the beef broth, whisking constantly to avoid lumps.
- Enhance the Flavor: Add the fresh thyme, Dijon mustard, and a touch of black pepper. Bring to a gentle simmer, allowing the sauce to thicken slightly.
- Add the Meatballs: Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for 10–12 minutes, until the meatballs are cooked through.
- Add the Cheese: Sprinkle the Gruyère and mozzarella cheeses evenly over the meatballs. Cover and cook for another 2–3 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Serve hot, garnished with extra thyme leaves, over mashed potatoes, pasta, or crusty bread.
Conclusion:
French Onion Meatballs bring the bold, caramelized flavors of French onion soup into a hearty, comforting dish. With tender meatballs and a rich, cheesy sauce, this recipe is sure to become a favorite for weeknight dinners or entertaining guests. Pair it with a fresh salad or roasted vegetables for a complete and satisfying meal.
French Onion Meatballs: A Comforting Twist on a Classic
Tender beef meatballs simmered in a richcaramelized onion sauce, topped with melted cheese. A comforting twist onFrench onion soup.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
For the Sauce:
- 2 large onions thinly sliced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 –2 1/2 cups beef broth
- 2 teaspoons fresh thyme leaves
- 1 heaping teaspoon Dijon mustard
- 1/2 cup Gruyère cheese grated
- 1/2 cup mozzarella grated
- Kosher salt and freshly ground black pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix the ground beef, panko breadcrumbs, milk, egg, Worcestershire sauce, dried thyme, garlic powder, onion powder, black pepper, and Parmesan cheese. Mix until just combined, being careful not to overwork the mixture.
- Shape the Meatballs: Roll the mixture into 1 1/2-inch meatballs (about 20–24 meatballs). Place them on a baking sheet or plate and set aside.
- Cook the Meatballs: Heat a large skillet over medium heat and add a drizzle of oil. Cook the meatballs in batches until browned on all sides, about 5–6 minutes. Remove and set aside (they will finish cooking in the sauce).
- Caramelize the Onions: In the same skillet, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 20 minutes.
- Create the Roux: Stir in the flour and cook for 1–2 minutes. Gradually add the beef broth, whisking constantly to avoid lumps.
- Enhance the Flavor: Add the fresh thyme, Dijon mustard, and a touch of black pepper. Bring to a gentle simmer, allowing the sauce to thicken slightly.
- Add the Meatballs: Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for 10–12 minutes, until the meatballs are cooked through.
- Add the Cheese: Sprinkle the Gruyère and mozzarella cheeses evenly over the meatballs. Cover and cook for another 2–3 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Serve hot, garnished with extra thyme leaves, over mashed potatoes, pasta, or crusty bread.