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French Onion Meatballs

French Onion Meatballs

Savory meatballs infused with the rich flavor of caramelized onions and herbs, topped with melted cheese, making them the perfect comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine French
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large mixing bowl
  • 1 baking sheet
  • 1 skillet
  • 1 wooden spoon or spatula
  • 1 cooking thermometer (optional)
  • 1 grater (for cheese)

Ingredients
  

  • 1 lb ground beef Can substitute with ground turkey or chicken for a lighter option.
  • 1 medium onion, finely chopped (about 1 cup)
  • ½ cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste N/A salt and pepper
  • 2 cups beef broth Consider adding a splash of white wine for extra flavor.
  • 1 cup shredded Gruyère cheese
  • 1 tablespoon olive oil (for caramelizing onions)
  • N/A N/A fresh parsley (for garnish, optional)

Instructions
 

  • Preheat your 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 10-12 minutes, stirring occasionally. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, Parmesan cheese, thyme, oregano, salt, pepper, and the cooled caramelized onions. Mix until just combined; avoid overmixing.
  • Form the mixture into meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for 20 minutes or until cooked through, with an internal temperature reaching 160°F (70°C).
  • While the meatballs are baking, pour beef broth into a skillet and bring to a simmer over medium heat.
  • Once the meatballs are done, transfer them to the skillet with the broth and allow them to simmer for 5-10 minutes.
  • Top the meatballs with shredded Gruyère cheese, cover the skillet, and let the cheese melt for about 2-3 minutes.
  • Serve the meatballs hot, garnished with fresh parsley if desired, and enjoy.

Notes

You can substitute ground beef with ground turkey or chicken for a lighter option.
For extra flavor, consider adding a splash of white wine to the broth while simmering the meatballs.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to three days.