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Perfect French Onion Meatballs

These French Onion Meatballs perfectly capture the rich and savory flavors of classic French onion soup in a bite-sized form. Caramelized onions, Gruyere cheese, and beef broth create a moist and flavorful meatball that's sure to be a crowd-pleaser. Serve them over mashed potatoes, noodles, or enjoy them on their own.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: French-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef 80/20 blend
  • 1 large Yellow Onion, thinly sliced
  • 2 cloves Garlic, minced
  • 2 tbsp Olive Oil
  • 1/2 cup Dry Sherry or Dry White Wine
  • 1 cup Beef Broth
  • 1/4 cup Breadcrumbs Panko preferred
  • 1/4 cup Grated Gruyere Cheese, plus more for topping
  • 1 large Egg, lightly beaten
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • Fresh Parsley, chopped for garnish

Equipment

  • large skillet
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Mixing spoons
  • Cookie Scoop (optional)
  • Oven (optional)
  • Broiler (optional)
  • cutting board
  • knife

Method
 

  1. Caramelize the Onions: Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring frequently, until deeply caramelized and golden brown, about 25-30 minutes.
  2. Deglaze the Pan: Add minced garlic to the caramelized onions and cook for another minute until fragrant. Pour in dry sherry (or white wine) to deglaze the pan, scraping up any browned bits from the bottom. Let the sherry reduce by half, about 2-3 minutes.
  3. Combine Wet Ingredients: Pour in beef broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld. Remove from heat and let cool slightly.
  4. Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, grated Gruyere cheese, beaten egg, Worcestershire sauce, dried thyme, salt, and pepper.
  5. Incorporate the Onion Mixture: Pour about 3/4 of the cooled onion mixture into the meatball mixture. Reserve the remaining onion mixture for serving.
  6. Mix Gently: Gently mix all ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs.
  7. Form the Meatballs: Using your hands or a cookie scoop, form the mixture into approximately 1.5-inch meatballs.
  8. Sear the Meatballs: Heat a tablespoon of olive oil in the same skillet over medium-high heat. Sear the meatballs on all sides until browned.
  9. Simmer in Sauce: Pour the remaining reserved onion mixture back into the skillet with the seared meatballs. Bring to a simmer, cover, and cook for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
  10. Add Cheese and Broil (Optional): If desired, top the meatballs with additional grated Gruyere cheese and broil in the oven for a minute or two until the cheese is melted and bubbly.
  11. Serve: Garnish with fresh parsley and serve hot. Excellent on top of mashed potatoes, egg noodles, or enjoyed on their own.

Notes

For best results, don't rush the caramelization process. Panko breadcrumbs create a more tender meatball. Overmixing can lead to tough meatballs. Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. You can also freeze the cooked meatballs for up to 2 months. Thaw overnight in the refrigerator before reheating.