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French Onion Meatballs

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French Onion Meatballs combine juicy, tender meatballs with the rich, comforting flavors of French onion soup, all topped with melty cheese. This easy, savory dinner is perfect for cozy nights and is sure to become a family favorite.

Ingredients

Scale
  • 1 lb ground beef (80/20 for juiciness)
  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 1 large egg, lightly beaten
  • 1/4 cup caramelized onions (see sauce instructions)
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried thyme (or 2 tsp fresh, chopped)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 large yellow onions, thinly sliced (about 1 lb)
  • 1 tsp sugar (optional, helps onions caramelize)
  • 2 cloves garlic, minced
  • 1 tbsp flour (use gluten-free blend if needed)
  • 1 cup beef broth (low-sodium preferred)
  • 1/2 cup dry white wine (or extra broth)
  • 1 tsp Worcestershire sauce
  • Salt and pepper, to taste
  • 1 cup shredded Gruyère cheese (or mozzarella)
  • Chopped fresh parsley (optional, for garnish)

Instructions

  1. In a large skillet, melt 2 tbsp butter over medium heat.
  2. Add 3 large sliced onions, sprinkle with 1 tsp sugar and a pinch of salt. Cook, stirring occasionally, until onions are deep golden brown and sweet-smelling (about 20-25 minutes). Add a splash of water if they start to stick.
  3. In a mixing bowl, combine ground beef, breadcrumbs, egg, 1/4 cup caramelized onions, Parmesan, thyme, garlic powder, salt, and pepper. Mix gently until just combined.
  4. Form into 16 golf ball-sized meatballs (about 1.5 tablespoons each).
  5. Wipe out the skillet and heat over medium-high. Add 1 tbsp oil. Brown meatballs in batches on all sides (about 6-8 minutes total). Transfer browned meatballs to a plate.
  6. In the same skillet with remaining onions, add minced garlic and cook for 1 minute until fragrant.
  7. Sprinkle flour over onions and stir well for about 2 minutes.
  8. Deglaze pan with wine (or broth), scraping up any browned bits.
  9. Pour in beef broth and Worcestershire sauce. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
  10. Return meatballs to the skillet, nestling them into the onion sauce. Cover and simmer gently for about 10 minutes, until meatballs are cooked through (internal temp 160°F).
  11. Sprinkle shredded Gruyère over meatballs. Broil (or bake at 450°F) for 2-3 minutes until cheese is bubbly and golden.
  12. Garnish with chopped parsley and serve hot with crusty bread or mashed potatoes.

Notes

For best flavor, caramelize onions slowly over medium heat. Use gluten-free breadcrumbs and flour for a gluten-free version. Meatballs and sauce can be made ahead and reheated; add cheese just before serving. Swap Gruyère for Swiss or mozzarella if desired. For a lighter version, use ground chicken or turkey. Leftovers keep well and flavors deepen after a day.

Nutrition

Keywords: French onion meatballs, comfort food, easy dinner, ground beef, caramelized onions, cheese, skillet meal, weeknight dinner, gluten-free option, meal prep

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