Description
Savory french onion meatballs combine classic comfort with French bistro elegance. Caramelized onions and rich beef create a hearty dish you will crave again and again.
Ingredients
Scale
- 1 pound (454 grams) ground beef (or a mix of beef & pork)
- 1 large egg
- 2 large onions, thinly sliced
- 1 ½ cups beef broth
- ½ cup shredded Gruyere or mozzarella cheese (optional)
- ½ cup shredded Gruyere or Swiss cheese (for topping)
- ½ cup breadcrumbs
- ¼ cup milk
- 2 tbsps butter
- 2 tbsps all-purpose flour
- 2 cloves garlic, minced
- 2 tsps Worcestershire sauce
- ½ tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp sugar (to help caramelization)
- 1 tsp fresh thyme (or ½ tsp dried)
Instructions
- Preparation: Line a baking sheet with parchment paper and preheat the oven to 400F (200C) for optimal roasting conditions.
- Breadcrumb Fusion: Combine breadcrumbs with milk, allowing the mixture to hydrate and create a moisture-rich base for the meatballs.
- Meatball Composition: Blend ground beef, egg, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, and shredded cheese into the breadcrumb mixture, mixing gently to maintain a light texture.
- Shaping and Positioning: Form uniform 1-inch meatballs and arrange them on the prepared baking sheet with spacing to ensure even cooking and golden-brown exterior.
- Roasting Process: Bake meatballs for 15-18 minutes until they reach a safe internal temperature and develop a rich, caramelized surface.
- Onion Caramelization: Melt butter in a large skillet, add sliced onions with sugar, salt, and black pepper, cooking slowly and stirring occasionally to achieve deep, rich caramelization over 15-20 minutes.
- Flavor Enhancement: Introduce minced garlic and thyme to the caramelized onions, allowing aromatics to bloom briefly before dusting with flour to create a smooth roux.
- Gravy Creation: Gradually pour beef broth while stirring continuously, incorporating Worcestershire sauce and simmering until the gravy reaches a luxurious consistency.
- Final Assembly: Transfer roasted meatballs into the skillet, coating them with the rich onion gravy, then top with Gruyere cheese and cover to create a melted, decadent finish.
- Serving Suggestion: Present the French onion meatballs atop creamy mashed potatoes, tender noodles, or crusty artisan bread for a complete and satisfying meal.
Notes
- Prevent Tough Meatballs: Handle ground beef gently and avoid overmixing to maintain a tender, juicy texture. Overmixing can lead to dense, rubbery meatballs.
- Maximize Caramelization: Use a wide skillet and resist constant stirring when cooking onions. Allow them to develop deep golden-brown color by letting them sit between occasional turns.
- Manage Moisture Control: Soak breadcrumbs in milk to create a panade, which helps retain moisture and ensures the meatballs remain incredibly soft and succulent during cooking.
- Cheese Melting Technique: Select freshly grated Gruyere for optimal melting and cover the skillet briefly to create a perfectly smooth, glossy cheese layer that coats the meatballs evenly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 366
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 80 mg