French Onion Meatballs Delight (Printer-Friendly)

Tender beef balls simmered in caramelized onions, balsamic vinegar, topped with melted Gruyère cheese for a hearty dinner.

# What You'll Need:

→ Meatball Mixture

01 - 1 pound ground beef (80/20 lean-to-fat ratio)
02 - 1 cup regular fine breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/4 cup chopped fresh Italian flat-leaf parsley
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1 teaspoon onion powder
08 - Salt, to taste
09 - Black pepper, to taste

→ French Onion Sauce

10 - 2 large onions, thinly sliced
11 - 2 tablespoons olive oil
12 - 2 tablespoons unsalted butter
13 - 1 tablespoon balsamic vinegar
14 - 1 cup beef broth
15 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
16 - 1 cup shredded Gruyère cheese
17 - Fresh parsley, for garnish

# Steps to Follow:

01 - Preheat oven to 400°F. In a large bowl, gently mix ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, onion powder, salt, and pepper just until combined to avoid toughness.
02 - Portion mixture using a cookie scoop or tablespoon into 1.5-inch meatballs. Roll each between palms to form smooth, even spheres.
03 - Place meatballs on a parchment-lined baking sheet spaced apart. Bake for 20 minutes until browned and internal temperature reaches 165°F (74°C).
04 - Heat olive oil and butter in a skillet over medium heat. Add sliced onions and cook slowly for 15 to 20 minutes, stirring occasionally, until onions are deeply golden and sweet.
05 - Deglaze the skillet with balsamic vinegar, scraping up browned bits. Add beef broth and thyme, then simmer for 5 minutes to develop a rich sauce.
06 - Reduce oven temperature to 350°F. Transfer baked meatballs to a baking dish with sides, pour sauce over, and top evenly with shredded Gruyère cheese. Bake 10 to 15 minutes until cheese is melted and bubbling.
07 - Remove from oven, sprinkle fresh parsley over the top, and serve warm.

# Extra Suggestions:

01 - Allow meatball mixture to rest for 10 minutes before shaping to improve texture.
02 - Use a cast iron skillet for even and perfect caramelization of onions.
03 - This dish can be made ahead and frozen before the final bake with cheese.
04 - Rest the finished dish for 5 minutes after baking to let flavors meld.

Go Back