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- 1 lb ground beef - 1/2 lb ground pork - 1 small onion, finely chopped - 2 cloves garlic, minced To start off, we need the right meats. I like using a mix of ground beef and pork. This blend gives the meatballs a juicy texture and rich flavor. The small onion, finely chopped, adds sweetness. Don't skip the garlic; it gives a nice aroma! - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 large egg Now, let's bind it all together. Breadcrumbs help keep the meatballs tender. The grated Parmesan cheese adds a salty kick. Fresh parsley not only adds color but also brightens the flavors. Lastly, the large egg helps hold everything together. - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups beef broth - 1 large onion, thinly sliced - 1 tablespoon olive oil - 1 tablespoon balsamic vinegar - Gruyere cheese, shredded (for topping) Seasoning is key to great meatballs. Thyme, salt, and pepper give depth. For the broth, I prefer beef broth for its rich flavor. The thinly sliced onion caramelizes beautifully. Olive oil is perfect for cooking the onions. The balsamic vinegar adds a hint of sweetness. Finally, when we top with Gruyere cheese, it melts into a gooey, delicious layer. These ingredients come together to create a savory and hearty dish. Each bite is full of flavor and comfort. Enjoy crafting these meatballs! {{ingredient_image_2}} In a big bowl, mix the ground beef and pork. Add the finely chopped small onion and minced garlic. Next, put in the breadcrumbs, grated Parmesan cheese, and chopped parsley. Crack the large egg into the bowl, then sprinkle in the dried thyme, salt, and black pepper. Mix everything well with your hands or a spoon. You want it to stick together nicely. Now, take about a tablespoon of the meat mixture and roll it into a ball. Aim for the size of a golf ball. Place each meatball on a baking sheet lined with parchment paper. Keep rolling until you use all the mixture. Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes. They should be brown outside and cooked through. A meat thermometer should read 160°F (70°C) in the center. Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook it, stirring often. In about 15-20 minutes, the onions will become soft and golden brown. In the last few minutes, add balsamic vinegar. This will boost the sweetness and flavor of the onions. After baking, carefully transfer the meatballs into the skillet with the caramelized onions. Pour the beef broth over the meatballs. Let everything simmer gently on low heat for about 10 minutes. This helps the meatballs soak up the onion and broth flavors. Preheat your broiler. Move the meatballs and onion mixture to an oven-safe dish. Sprinkle shredded Gruyere cheese generously over the top. Broil the dish for 2-3 minutes. The cheese should melt and look bubbly and golden. To make juicy meatballs, I mix ground beef and pork. The beef adds richness, while the pork provides moisture. This blend gives the meatballs a great texture and flavor. Don't skip using a small onion and garlic in the mix for added taste. Caramelizing onions takes time but is worth it. Start with a large skillet and heat olive oil over medium heat. Add thinly sliced onions and stir often. After about 15-20 minutes, they should turn soft and golden. For extra sweetness, add balsamic vinegar near the end. This gives your dish a rich and deep flavor. Want to boost flavor? Try adding fresh herbs like thyme or rosemary. You can also mix in a pinch of red pepper flakes for a slight kick. For a cheesy boost, let some Gruyere melt on top before serving. These small tweaks can make your meatballs shine! Pro Tips Use Fresh Ingredients: Always opt for fresh onions and herbs to enhance the flavor profile of your meatballs and sauce. Customize Your Meat Blend: Feel free to mix different types of ground meat, such as turkey or chicken, to suit your taste preferences. Control the Heat: Keep the heat on medium while caramelizing onions to prevent burning and achieve a perfect golden color. Cheese Variation: If Gruyere is not available, substitute with mozzarella or provolone for a different flavor and texture. {{image_4}} You can use lean turkey or chicken in place of beef and pork. This swap cuts down on fat while keeping the meatballs juicy. Lean meats add a lighter touch without losing flavor. Plus, they stay tender if you mix them gently. If you need a gluten-free dish, replace the breadcrumbs with gluten-free options. You can use crushed rice cakes or gluten-free oats. This change keeps the meatballs from falling apart while making them safe for gluten-free diets. To add more depth, try different cheeses or seasoning blends. Goat cheese or feta can bring a tangy twist. You could also mix in herbs like rosemary or oregano for more flavor. Feel free to experiment with spices to suit your taste. Store your French onion meatballs in an airtight container. This keeps the meatballs and broth fresh. You can place them in the fridge for up to three days. Make sure to separate the meatballs from the broth if you prefer. This way, they won't get too soggy. When reheating, add a splash of broth to keep them moist. To freeze, let the meatballs cool completely. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. This will help prevent them from sticking together. You can freeze them for up to three months. To reheat, thaw in the fridge overnight. Heat them in a skillet over low heat with some broth until warm. French onion meatballs are great for meal prep. In the fridge, they last about three days. In the freezer, they can stay tasty for three months. Always check for any signs of spoilage before enjoying your leftovers. If they smell off or look different, it's best to discard them. Enjoy your hearty dish at its best! Yes, you can make these meatballs ahead. To prep, mix the meat and form balls. Place them on a tray and cover with plastic wrap. Store in the fridge for up to two days. You can also freeze them. Just put the raw meatballs in a freezer bag. They last up to three months. When you’re ready to cook, bake them straight from the freezer. You might need to add a few extra minutes to the cooking time. These meatballs are tasty and filling. You can serve them with many sides. Here are some great ideas: - Creamy mashed potatoes - Buttered egg noodles - Crispy roasted vegetables - Fresh green salad - Toasted baguette slices for dipping These sides will complement the rich flavors of the meatballs and make your meal special. To check if the meatballs are done, use a meat thermometer. Insert it into the center of a meatball. It should read 160°F (70°C). This tells you they are safe to eat. If you don’t have a thermometer, cut one in half. The meat should be brown inside, not pink. Remember, cooking time may vary. Keep an eye on them to avoid overcooking. We discussed how to create delicious French onion meatballs, focusing on key ingredients, steps, and tips. Combining ground beef and pork with flavorful spices makes tasty meatballs. Remember to caramelize onions for added sweetness and simmer the meatballs in broth for richness. There are options for healthier meals and different tastes. Follow storage tips to keep leftovers fresh. Enjoy crafting this comforting dish, and make it your own with new flavor twists!

French Onion Meatballs

Savory meatballs infused with the rich flavors of caramelized onions and topped with melted Gruyere 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
  • 1 2 ground pork
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 1 large egg
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups beef broth
  • 1 large onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • to taste Gruyere cheese, shredded (for topping)

Instructions
 

  • In a spacious mixing bowl, combine the ground beef and ground pork. Add the finely chopped small onion, minced garlic, breadcrumbs, grated Parmesan cheese, chopped parsley, the large egg, dried thyme, salt, and black pepper. Mix thoroughly until the mixture is evenly combined.
  • Take about a tablespoon of the meat mixture and roll it into a ball, approximately the size of a golf ball. Place each meatball onto a parchment-lined baking sheet.
  • Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, checking for doneness with a meat thermometer reading 160°F (70°C).
  • In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onion and cook, stirring occasionally for 15-20 minutes until caramelized. Stir in the balsamic vinegar in the last few minutes.
  • Transfer the baked meatballs into the skillet with the caramelized onions. Pour in the beef broth and let it simmer on low heat for 10 minutes.
  • Preheat your broiler. Transfer the meatballs and onion mixture into an oven-safe dish. Sprinkle the shredded Gruyere cheese over the top and broil for 2-3 minutes until melted and bubbly.

Notes

Serve with toasted baguette slices for dipping into the broth.
Keyword comfort food, French onion, meatballs