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French Onion Meatballs

Close-up of golden-brown French Onion Meatballs topped with melted, bubbly cheese on a white plate.
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These French onion meatballs capture the savory flavors of French onion soup with caramelized onions, beef, and melted Gruyère cheese.

Ingredients

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  • 1 tablespoon olive oil
  • 2 cups finely chopped yellow onion (about 1 large onion)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound ground beef (80/20 recommended)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup grated Gruyère cheese
  • 1/4 cup beef broth
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and pepper. Cook, stirring occasionally, until onions are deeply caramelized, about 20-30 minutes. If onions start to stick, add a tablespoon of water.
  2. In a large bowl, combine ground beef, panko breadcrumbs, milk, egg, minced garlic, and Worcestershire sauce. Mix gently until just combined.
  3. Add the caramelized onions to the meat mixture and mix gently.
  4. Form the mixture into 1-inch meatballs. You should have about 20-24 meatballs.
  5. Preheat your oven to 400°F (200°C).
  6. Arrange the meatballs in a single layer on a baking sheet.
  7. Bake for 15-20 minutes, or until cooked through and browned.
  8. While meatballs are baking, place the Gruyère cheese in a small bowl.
  9. Once meatballs are cooked, remove them from the oven. Top each meatball with a small amount of grated Gruyère cheese.
  10. Place the baking sheet under the broiler for 1-2 minutes, watching carefully, until the cheese is melted and bubbly.
  11. Serve immediately, garnished with fresh parsley.

Notes

  • For a shortcut, you can use 1/4 cup of French onion soup concentrate instead of caramelizing onions.
  • These meatballs can be made ahead and reheated.
  • For a party appetizer, serve with toothpicks. For a dinner, serve over pasta or mashed potatoes.
  • To make in a slow cooker, place browned meatballs in the slow cooker with 1/4 cup beef broth and 1/4 cup caramelized onions. Cook on low for 2-3 hours. Top with Gruyère cheese and let melt before serving.

Nutrition

Find it online: https://www.unfoldrecipes.com/french-onion-meatballs/