Description
French Onion Meatballs combine tender, savory beef meatballs baked to perfection, nestled in a rich and flavorful caramelized onion gravy. Topped with melted Gruyère cheese and fresh thyme, this comforting dish offers a delightful twist on classic French onion flavors. Perfect for a hearty weeknight dinner that impresses.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Onion Gravy:
- 2 tbsp butter
- 2 large onions, thinly sliced
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup shredded Gruyère or Swiss cheese
- 1 tbsp fresh thyme (or 1 tsp dried)
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until just combined to avoid overworking the meat which can make the meatballs tough.
- Form and Bake Meatballs: Roll the mixture into 1-inch meatballs and place them on a lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 15-18 minutes or until fully cooked through, ensuring they have a nice brown crust.
- Caramelize Onions: While the meatballs bake, melt butter in a skillet over medium heat. Add the thinly sliced onions, salt, and sugar. Cook stirring occasionally for 20-25 minutes until onions are deeply golden brown and caramelized, which develops the rich flavor for the gravy.
- Add Balsamic Vinegar and Garlic: Stir in balsamic vinegar and minced garlic, cooking for another 1-2 minutes to enhance the depth of flavor and aroma.
- Make the Gravy Base: Sprinkle flour over the caramelized onions, stirring well to coat the onions evenly. This will help thicken the gravy.
- Add Beef Broth and Simmer: Slowly pour in beef broth while continuously stirring to prevent lumps. Bring the mixture to a simmer and let it thicken for about 5 minutes until it reaches a savory gravy consistency.
- Combine Meatballs and Gravy: Add the baked meatballs to the skillet with the onion gravy. Spoon the gravy over the meatballs to coat them well.
- Melt Cheese: Sprinkle shredded Gruyère cheese over the meatballs and cover the skillet with a lid. Let it sit for a few minutes until the cheese melts and becomes gooey.
- Garnish and Serve: Garnish the dish with fresh thyme and serve warm, allowing the flavors to meld beautifully for a comforting meal.
Notes
- For best results, do not overmix the meatball mixture to keep them tender.
- Using fresh thyme adds a bright herbal note, but dried thyme works well in a pinch.
- Gruyère cheese provides authentic flavor, but Swiss cheese is a suitable substitute.
- If you prefer a thicker gravy, allow it to simmer a few minutes longer before adding the meatballs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
