Ingredients

1.5 lbs ground beef (80/20 blend recommended)

1/2 lb ground pork

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

2 large eggs, lightly beaten

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

3 large yellow onions, thinly sliced

4 tablespoons unsalted butter

2 tablespoons olive oil

1/4 cup all-purpose flour

6 cups beef broth

1 cup dry red wine (optional)

2 tablespoons Worcestershire sauce

1 bay leaf

1 teaspoon dried thyme

1/2 teaspoon sugar

Salt and freshly ground black pepper to taste

Crusty bread, toasted or grilled

Grated Gruyere cheese

Fresh parsley, chopped

Instructions

Step 1: In a large bowl, combine ground beef, ground pork, panko breadcrumbs, Parmesan cheese, parsley, eggs, minced garlic, dried thyme, dried rosemary, and ground nutmeg. Season generously with salt and pepper. Gently mix until just combined.

Step 2: Roll the mixture into 1 to 1.5-inch meatballs, about 24 to 30 in total.

Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides in batches, then remove and set aside.

Step 4: In the same skillet, melt butter and 2 tablespoons olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 30 to 45 minutes.

Step 5: Sprinkle the flour over the caramelized onions and cook for 1 to 2 minutes, stirring constantly.

Step 6: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet.

Step 7: If using, add the red wine and let it simmer for a few minutes.

Step 8: Stir in Worcestershire sauce, bay leaf, dried thyme, and sugar. Season with salt and pepper.

Step 9: Bring the sauce to a simmer, then reduce heat to low and simmer for at least 30 minutes, or up to an hour, stirring occasionally. Remove the bay leaf before serving.

Step 10: Gently add the browned meatballs to the French onion sauce, making sure they are submerged.

Step 11: Cover the skillet and simmer over low heat for at least 30 minutes, or up to an hour, allowing the meatballs to cook through and absorb the sauce flavors. Stir occasionally.

Step 12: Serve the meatballs spooned over toasted bread, mashed potatoes, rice, or pasta. Top with grated Gruyere cheese and fresh parsley if desired.

Tips & Variations

For extra richness, use a blend of ground beef and pork as recommended, or substitute ground veal for a milder flavor.

If you prefer, substitute the dry red wine with additional beef broth for a non-alcoholic version.

Caramelizing onions slowly is key—avoid rushing by keeping the heat moderate and stirring occasionally for deep flavor.

Leftover meatballs can be enjoyed the next day, as the flavors meld beautifully with time.

FAQs

Can I make these meatballs vegetarian?

This recipe relies on meat for texture and flavor, but you can try using plant-based meat substitutes or combining mushrooms and lentils for a vegetarian alternative, though the flavor will differ from the original.

What can I serve with French Onion Meatballs?

These meatballs pair wonderfully with crusty toasted bread, creamy mashed potatoes, cooked rice, or egg noodles. A simple green salad also complements the rich sauce well.