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French Onion Meatballs: A Delicious Twist on a Classic Recipe

  • Author: Melissa
  • Total Time: 60 minutes
  • Yield: 4-6 servings 1x

Description

Savor the comforting flavors of French Onion Meatballs, made with a blend of ground beef and pork, seasoned to perfection, and baked until golden. Topped with caramelized onions and melted Gruyère cheese, this dish offers a delicious twist on classic French onion soup, ideal for any meal.

Ingredients

Scale
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 large onions, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup beef broth
  • 1 cup French onion soup (canned or homemade)
  • 1 cup shredded Gruyère cheese
  • Fresh thyme sprigs for garnish (optional)

Instructions

  1. In a large mixing bowl, combine the ground beef and ground pork.
  2. Add the breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, black pepper, dried thyme, and dried oregano to the meat mixture.
  3. Using your hands, mix everything together until just combined. Avoid overmixing to keep the meatballs tender.
  4. Cook a small amount of the mixture in a skillet to taste for seasoning and adjust salt and pepper if necessary.
  5. Preheat your oven to 400°F (200°C). Shape the meat mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
  6. Bake the meatballs for about 20-25 minutes, or until browned and cooked through (internal temperature should reach 160°F/70°C).
  7. In a large skillet, heat the butter and olive oil over medium heat.
  8. Add the thinly sliced onions and stir to coat in the butter and oil. Reduce the heat to low.
  9. Cook the onions for about 30-40 minutes, stirring occasionally, until they turn a deep golden brown. Add a splash of water if they start to stick.
  10. Once caramelized, add the beef broth and French onion soup to the skillet. Stir to combine and let it simmer for about 5 minutes.
  11. Transfer the baked meatballs to the skillet with the caramelized onion sauce using a slotted spoon.
  12. Gently stir the meatballs into the sauce and let them simmer for about 10 minutes on low heat.
  13. Sprinkle the shredded Gruyère cheese over the meatballs, cover the skillet, and cook for an additional 5 minutes, or until the cheese is melted and bubbly.
  14. Serve the meatballs and sauce on a platter or individual plates.
  15. Garnish with fresh thyme sprigs and extra Parmesan cheese if desired.
  16. Enjoy over creamy mashed potatoes, pasta, or on crusty bread for a delightful meatball sub.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm in a skillet or microwave.
  • These meatballs freeze well for up to 3 months; thaw in the refrigerator before reheating.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

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Find it online: https://melissarecipes.com/french-onion-meatballs/