Description
A savory and delicious recipe for French Onion Meatballs combining tender meatballs with caramelized onions and cheesy goodness.
Ingredients
Scale
- Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg, beaten
- ½ cup (100 g) parmesan cheese, finely grated
- 2 tablespoons parsley, chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup (122.5 g) whole milk
- ½ cup (54 g) fine dry breadcrumbs
- 1 teaspoon garlic, minced
- ¼ cup yellow onion, finely diced
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- French Onion Sauce
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced into half-moon shapes
- 1 tablespoon all-purpose flour
- 2 cups (16 ounces) beef broth
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) Gruyere cheese, shredded
- Parsley, chopped for garnish
Instructions
- In a large bowl, combine ground beef, ground pork, beaten egg, cheese, parsley, salt, and pepper. Mix together until just combined.
- In a medium bowl, combine the milk, breadcrumbs, garlic, and onion.
- Add milk mixture to the meat mixture being careful not to overwork ingredients.
- Form into desired size meatballs, greasing hands before starting to keep the meat from sticking, and place on a parchment-lined baking sheet.
- In a large non-stick skillet over medium heat, melt butter and add oil. Once hot, add the meatballs in batches, ensuring they don’t overcrowd the pan. Cook until browned on all sides, about 8-10 minutes, until they reach an internal temperature of 165°F.
- Remove the cooked meatballs and set them on a plate. Repeat with the remaining batches.
- In a large oven-safe, non-stick skillet over medium-high heat, melt butter for the sauce.
- Add the onions and sauté for 25-30 minutes, stirring occasionally, until they are caramelized to a rich golden brown color.
- Sprinkle flour over the onions and stir to combine.
- Add beef broth, salt, and pepper, stirring to combine. Cook for an additional 7-10 minutes until the sauce thickens.
- Nestle the cooked meatballs into the sauce.
- Evenly sprinkle mozzarella and Gruyere cheese over the meatballs.
- Preheat the oven broiler.
- Broil for 2-3 minutes, or until cheese is melting and bubbling.
- Garnish with parsley and serve warm.
Notes
- Don’t overmix the meat mixture to keep the meatballs tender.
- Cooking times may vary based on meatball size.
- Use fresh ingredients for best flavor.
- Try using different cheeses for a unique flavor profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg