Cheesy French Onion Meatballs (Print Version)
Tender meatballs, caramelized onions, and melted Gruyère come together for a warm, savory, crowd-pleasing dish.
# Ingredients:
→ Meatballs
01 -
450 g ground beef
02 -
60 g breadcrumbs
03 -
25 g grated Parmesan cheese
04 -
1 large egg
05 -
2 garlic cloves, minced
06 -
1 teaspoon onion powder
07 -
1 teaspoon Italian seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
→ French Onion Sauce and Finishing
10 -
2 tablespoons olive oil
11 -
2 large onions, thinly sliced
12 -
2 tablespoons butter
13 -
1 teaspoon sugar
14 -
480 ml beef broth
15 -
120 ml dry white wine (optional)
16 -
1 tablespoon Worcestershire sauce
17 -
1 tablespoon all-purpose flour
18 -
100 g Gruyère cheese, shredded (or Swiss cheese)
19 -
Fresh parsley, chopped (optional, for garnish)
# Steps:
01 -
In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, onion powder, Italian seasoning, salt, and black pepper until evenly incorporated.
02 -
Roll the mixture into 2.5 cm meatballs and set aside on a tray.
03 -
Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides for 6 to 8 minutes. Transfer meatballs to a plate and set aside.
04 -
In the same skillet, melt butter. Add sliced onions and sugar. Cook over medium-low heat, stirring frequently, until deeply caramelized, about 15 to 20 minutes.
05 -
Sprinkle flour over the caramelized onions and stir to coat. Pour in beef broth, white wine (if using), and Worcestershire sauce. Scrape up any browned bits from the pan and bring to a simmer.
06 -
Return browned meatballs to the skillet. Cover and simmer over low heat for 10 to 15 minutes, allowing flavours to meld and meatballs to cook through.
07 -
Preheat the broiler. Sprinkle grated Gruyère cheese over the meatballs and sauce. Broil for 2 to 3 minutes until the cheese is melted and golden.
08 -
Scatter with chopped parsley if desired and serve hot. Accompany with crusty bread, mashed potatoes, or pasta for a complete meal.
# Notes:
01 -
Meatballs and caramelized onions can be prepared up to one day in advance and stored separately in the refrigerator.
02 -
For a gluten-free option, substitute gluten-free breadcrumbs and flour.
03 -
Leftovers keep well in an airtight container for up to 3 days or can be frozen for up to 3 months.