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- 1 lb ground beef - 1/2 lb ground pork (optional for added richness) - 1 large onion, finely chopped - 3 cloves garlic, minced - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg, beaten - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup beef broth - 1 tablespoon olive oil - 1/2 cup shredded Gruyère cheese (for melty topping) - You can use different types of cheese like mozzarella or cheddar for a twist. - Adding herbs like parsley or spices such as paprika can boost the flavor. - If you prefer, substitute ground turkey or chicken for a lighter option. {{ingredient_image_2}} Slow cooking onions is key for rich flavor. Heat olive oil in a skillet over medium heat. Add finely chopped onions and stir them often. Cook for about 15-20 minutes. You want them to turn golden brown and sweet. In the last 5 minutes, add minced garlic. This gives your onions a tasty kick. Once they are ready, take them off the heat and let them cool slightly. In a large bowl, combine ground beef and, if you like, ground pork. The pork adds a nice richness. Next, mix in breadcrumbs, cooled onions, Parmesan cheese, beaten egg, Worcestershire sauce, thyme, salt, and black pepper. Use your hands or a spatula to mix well. Avoid overmixing; this keeps your meatballs tender. Now, shape the mixture into small meatballs, about 1 inch wide. For even cooking, make them all the same size. A cookie scoop can help with this! Place the meatballs on a baking sheet lined with parchment paper. This way, they won’t stick. Preheat your oven to 400°F (200°C). Once it’s ready, bake the meatballs for 20-25 minutes. They should be brown on the outside and cooked through. To check for doneness, use a meat thermometer. The inside should reach 160°F (70°C). This ensures they are safe to eat. While the meatballs bake, pour beef broth into a saucepan. Heat it gently over low heat. Once the meatballs are done, move them into the simmering broth. Let them soak for 5 minutes to absorb flavors. This step makes your dish even tastier! To make the best meatballs, fat content is key. Using ground pork adds richness and moisture. This ensures the meatballs stay juicy. If you skip the pork, use a bit more beef fat. When mixing the meat, avoid overmixing. This can make your meatballs tough. Mix just until combined. Use your hands or a spatula, and be gentle. Spices can take your meatballs to the next level. Try adding dried thyme for a warm, earthy taste. You can also use a pinch of garlic powder for extra flavor. Adding beef broth is another great tip. It makes the meatballs richer and more savory. Simmer them in broth for five minutes after baking. This step allows the meatballs to soak up all the yummy flavors. Each tip above can help you create delicious, comforting French onion meatballs that everyone will love. Pro Tips Use Fresh Herbs: Fresh thyme or parsley can elevate the flavor of your meatballs significantly. Add them to the mixture for a fresh, aromatic touch. Don’t Overmix: When combining the meat and other ingredients, mix just until combined. Overmixing can lead to tough meatballs. Experiment with Cheese: If Gruyère isn’t available, try Swiss or Fontina cheese for a similar meltiness and flavor profile. Rest the Meatballs: Allow the meatballs to rest for a few minutes after baking. This helps them retain their juices and improves texture. {{image_4}} You can switch up the meat in French onion meatballs. Try using turkey or chicken instead of beef. These options make a lighter dish but still keep the flavor. If you want a vegetarian meal, use lentils or mushrooms to create a hearty base. Mix in some breadcrumbs and spices for texture and taste. These changes let everyone enjoy this dish, no matter their diet. When serving French onion meatballs, consider the broth. A rich beef broth adds depth. You can also try chicken or vegetable broth for a different flavor. Each choice can change the whole vibe of the meal. For side dishes, think of what pairs well. Garlic bread is a classic choice. It soaks up the broth and adds crunch. You could also serve a fresh salad with a light dressing. This adds a crisp contrast to the warm meatballs. If you want heartier sides, consider creamy mashed potatoes or roasted vegetables. These options create a full, satisfying meal that warms the soul. To keep your French onion meatballs fresh, use these tips. First, let the meatballs cool down after cooking. Then, place them in an airtight container. This helps keep moisture in and air out. You can store them in the fridge for up to four days. If you want to keep them longer, freeze them. Use freezer-safe bags or containers. Be sure to label them with the date. For reheating, the oven is best. Preheat the oven to 350°F (175°C). Place the meatballs in an oven-safe dish. Add a splash of beef broth to keep them moist. Cover the dish with foil to prevent drying. Heat for about 15-20 minutes. You can also use a microwave, but the oven keeps the meatballs tastier. Heat them in short bursts, checking often. When stored in the fridge, French onion meatballs last up to four days. If you freeze them, they can last for up to three months. Just remember to thaw them in the fridge before reheating. This keeps them juicy and flavorful. Always check for changes in color or smell before eating leftovers. If anything seems off, it’s best to toss them out. Yes, you can make French Onion Meatballs ahead of time. This meal is great for meal prep. First, prepare the meatballs as per the recipe. After forming the meatballs, place them on a baking sheet. Cover the sheet with plastic wrap and store it in the fridge for up to 24 hours. You can also freeze them for longer storage. Just freeze the uncooked meatballs on the baking sheet, then transfer them to a freezer bag once firm. When ready to cook, bake directly from frozen. This saves time on busy days. To check if meatballs are done, use a meat thermometer. The safe internal temperature for ground beef is 160°F (71°C). Insert the thermometer in the center of a meatball. If it reaches this temperature, the meatballs are safe to eat. If you don’t have a thermometer, cut one open. The meat should be brown, not pink. The outside should also be nicely browned. French Onion Meatballs pair well with many sides. Here are some great options: - Creamy mashed potatoes - Crusty bread for dipping - Steamed green beans for crunch - A fresh salad for balance - Rice or pasta to soak up the broth These sides complement the rich flavors of the meatballs and broth. Enjoy experimenting with your favorites! This blog post has taken you through the essential steps to make great French onion meatballs. We covered the key ingredients, from ground meats to cheese, and showed how to perfectly prepare caramelized onions. Remember to avoid overmixing for tender meatballs and explore flavor boosts with spices. You also learned about storage tips and side suggestions for serving. By following these steps, you’ll create a tasty dish that’s sure to impress! Now, get in the kitchen and enjoy making this delicious meal!

Savory French Onion Meatballs

Delicious meatballs infused with the rich flavors of caramelized onions and topped with melted Gruyère cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine French
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 0.5 lb ground pork
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup beef broth
  • 1 tablespoon olive oil
  • 0.5 cup shredded Gruyère cheese

Instructions
 

  • In a skillet over medium heat, drizzle the olive oil and add the finely chopped onions. Sauté them, stirring occasionally, until they become deeply caramelized and golden brown, which should take about 15-20 minutes. To enhance the flavor, add the minced garlic in the last 5 minutes of cooking. Once cooked, remove from heat and allow to cool slightly.
  • In a large mixing bowl, combine the ground beef and the optional ground pork. Add in the breadcrumbs, cooled caramelized onion and garlic mixture, grated Parmesan cheese, beaten egg, Worcestershire sauce, dried thyme, salt, and black pepper. Use your hands or a spatula to mix until all ingredients are evenly incorporated.
  • Preheat your oven to 400°F (200°C). While the oven is heating, form the meat mixture into small meatballs, roughly 1-inch in diameter. Place the formed meatballs on a baking sheet lined with parchment paper to prevent sticking.
  • Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and nicely browned on the outside.
  • While the meatballs are baking, pour the beef broth into a medium-sized saucepan and bring it to a gentle simmer over low heat. Once the meatballs are ready, carefully transfer them into the simmering broth and allow them to soak for 5 minutes, which will help them absorb the rich flavors.
  • To serve, place the meatballs in bowls, generously ladled with the warm broth, and top them with the shredded Gruyère cheese. Allow the cheese to melt over the meatballs for a luscious finish before serving.

Notes

For an elegant touch, serve the meatballs in shallow dishes filled with the warm broth, and garnish with fresh thyme sprigs or a sprinkle of additional grated Parmesan cheese.
Keyword beef, cheese, French onion, meatballs