French Onion Meatballs
These French Onion Meatballs combine the rich flavors of caramelized onions and savory beef, creating a delightful appetizer or main dish. The meatballs are baked to perfection and served in a flavorful broth that mimics the classic French onion soup.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 skillet
- 1 saucepan
- 1 spoon or spatula
- 1 meat thermometer (optional)
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 cup shredded Gruyère cheese
- 1 tablespoon olive oil
- to taste fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until caramelized, about 8-10 minutes, stirring occasionally to prevent burning.
- In a mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, salt, pepper, Worcestershire sauce, and half of the caramelized onions. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 20 minutes or until they reach an internal temperature of 160°F (70°C).
- While the meatballs are baking, prepare the broth in a saucepan by heating the beef broth and the remaining caramelized onions over low heat. Keep warm.
- Once the meatballs are finished baking, add them to the saucepan with the broth and stir gently to combine.
- Serve the meatballs warm, topped with shredded Gruyère cheese and garnished with fresh parsley.
Notes
For a richer flavor, you can add a splash of white wine to the broth while it's warming.
These meatballs can be made ahead of time and reheated in the broth before serving.
Serve with crusty bread or a side salad for a complete meal.