Description

This French Onion Meatballs recipe is a delightful fusion of two beloved comfort foods: the savory goodness of meatballs and the rich, caramelized flavors of French onion soup. Juicy meatballs are baked to perfection and then simmered in a luscious French onion sauce, topped with bubbly, melted Gruyere cheese. It’s a comforting dish that combines the heartiness of meatballs with the sweetness of caramelized onions, creating a perfect balance of savory and sweet in every bite. Whether served as a main course over mashed potatoes or alongside crusty bread, this dish is a showstopper for cozy family dinners or elegant dinner parties.

Ingredients

Scale

Meatballs

¾ cup cubed white bread
¼ cup milk
1 pound ground beef
1 large egg
3 cloves garlic finely minced
1/3 cup onion finely minced
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon ground black pepper

French Onions

2 tablespoons butter
2 medium yellow onions sliced
1 garlic clove minced
1 teaspoon chopped fresh thyme
½ cup dry white wine
½ cup beef broth
1 ½ cup grated gruyere cheese

Instructions

Preheat the oven to 400°F.

Meatballs

In a large bowl, combine the bread cubes and milk. Let sit for 5-10 minutes.
When the bread is soaked well, add the beef, onion, garlic, salt, pepper, egg and Italian seasoning. Use a cookie scoop to form meatballs and roll them into balls.
Arrange the meatballs on a baking tray, being careful not to crowd them. Bake at 400°F for 20 minutes.

French Onions

In a large skillet, melt butter over medium heat. Add sliced onion with a pinch of salt and cook for 7 minutes. Add the minced garlic and cook for a minute.
Add the thyme, wine and beef broth to the skillet. Stir and cook for an additional 5 minutes. Season with salt to taste.
When the meatballs are ready, remove them from the oven and set the oven to broiler at 500°F. Add the meatballs to the skillet with the onions and give a gentle stir to coat the meatballs.
Sprinkle the grated cheese on top of the meatballs and return the skillet to the oven. Broil for 4 minutes until cheese is melted.
Remove from the oven and garnish with optional parsley.Serve immediately.

Notes

For best results, use ground beef with an 80/20 fat ratio to ensure juicy and flavorful meatballs.
Take your time caramelizing the onions; the slow cooking process brings out their natural sweetness, which is key to the flavor of the dish.
If you can’t find Gruyere cheese, substitutes like Provolone, Emmental, or mozzarella will still provide a delicious, melty topping.
This recipe is versatile: You can swap out the beef for turkey, chicken, or even plant-based meat alternatives to suit your dietary needs.