Name: French Onion Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 pound ground beef: Provides the perfect base for your meatballs with a rich flavor.; 1 cup breadcrumbs: Helps bind the meatballs and gives them structure.; 1/2 cup grated Parmesan cheese: Adds a nutty flavor and enhances the cheesy goodness.; 1 large onion, finely chopped: This is where the French onion flavor comes from! Caramelizing the onions adds sweetness and depth.; 2 cloves garlic, minced: Garlic adds an aromatic punch to the meatballs.; 1 large egg: Acts as a binder to hold the meatballs together.; 1 teaspoon dried thyme: This herb complements the flavor of the meatballs beautifully.; Salt and pepper to taste: Essential for seasoning.; 2 cups beef broth: For simmering the meatballs and creating a rich sauce.; 1 cup shredded Gruyère cheese: The star of the show! Melts beautifully over the meatballs, adding creaminess and flavor.; 1 tablespoon olive oil: For sautéing the onions.

Ingredients

Scale

Here’s what you’ll need to whip up these French Onion Meatballs:

1 pound ground beef: Provides the perfect base for your meatballs with a rich flavor.
1 cup breadcrumbs: Helps bind the meatballs and gives them structure.
1/2 cup grated Parmesan cheese: Adds a nutty flavor and enhances the cheesy goodness.
1 large onion, finely chopped: This is where the French onion flavor comes from! Caramelizing the onions adds sweetness and depth.
2 cloves garlic, minced: Garlic adds an aromatic punch to the meatballs.
1 large egg: Acts as a binder to hold the meatballs together.
1 teaspoon dried thyme: This herb complements the flavor of the meatballs beautifully.
Salt and pepper to taste: Essential for seasoning.
2 cups beef broth: For simmering the meatballs and creating a rich sauce.
1 cup shredded Gruyère cheese: The star of the show! Melts beautifully over the meatballs, adding creaminess and flavor.
1 tablespoon olive oil: For sautéing the onions.

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Instructions

1. Prepare the Onions

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and a pinch of salt. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes.
Tip: Keep the heat medium-low to avoid burning the onions. Patience is key for that sweet, caramelized flavor!

2. Make the Meatball Mixture

In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, cooked onions (reserve a few for topping), minced garlic, egg, thyme, salt, and pepper. Mix gently with your hands until just combined—don’t overmix, or the meatballs will be tough.
Encouragement: Don’t worry if the mixture feels a little sticky. That’s perfectly normal!

3. Form the Meatballs

Preheat your oven to 400°F (200°C).
Using your hands, form the mixture into golf-ball-sized meatballs and place them on a baking sheet lined with parchment paper. Make sure to space them out evenly.
Tip: If you want uniform-sized meatballs, use a cookie scoop for perfect portions!

4. Bake the Meatballs

Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and reach an internal temperature of 160°F (70°C).
Optional: For a little extra crispiness, broil the meatballs for the last 2-3 minutes of baking.

5. Prepare the Gravy

While the meatballs are baking, bring the beef broth to a simmer in a large saucepan. Add the reserved caramelized onions and let it cook for a few minutes to meld the flavors.
Extra Tip: If you want a thicker gravy, mix a tablespoon of cornstarch with a bit of water and stir it into the broth as it simmers.

6. Combine and Serve

Once the meatballs are done, gently place them into the saucepan with the gravy. Let them simmer for 5-10 minutes to absorb the flavors.
Final Touch: Sprinkle the shredded Gruyère cheese over the meatballs and cover until the cheese is melted, about 2-3 minutes.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g