Description
This French Onion Meatballs recipe combines tender, juicy meatballs made from a blend of ground beef and pork with a rich, deeply caramelized French onion sauce. Served over toasted crusty bread or your favorite side, and topped with Gruyere cheese and fresh parsley, it offers a comforting and elegant meal perfect for any occasion.
Ingredients
Scale
Meatballs
- 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
French Onion Sauce
- 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
To Serve
- Crusty bread, toasted or grilled
- Grated Gruyere cheese
- Fresh parsley, chopped
Instructions
- Prepare the Meatballs: 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 freshly ground black pepper. Gently mix everything together until just combined, being careful not to overwork the meat mixture to keep the meatballs tender.
- Shape the Meatballs: Roll the mixture into 1 to 1.5 inch meatballs, aiming for about 24 to 30 meatballs in total. Try to make them uniform in size for even cooking.
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning carefully to brown all sides evenly without overcrowding the pan. Once browned, remove them from the skillet and set aside.
- Caramelize Onions: In the same skillet, melt 4 tablespoons of unsalted butter along with 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until the onions are softened and deeply caramelized. This process takes about 30 to 45 minutes and develops the rich flavor of the sauce.
- Add Flour: Sprinkle 1/4 cup of all-purpose flour over the caramelized onions and cook for 1 to 2 minutes while stirring constantly. This helps to thicken the sauce later.
- Deglaze and Build Sauce: Gradually whisk in 6 cups of beef broth to the skillet, scraping up any browned bits stuck to the bottom. If desired, add 1 cup of dry red wine and simmer for a few minutes to enhance flavor.
- Season Sauce: Stir in 2 tablespoons of Worcestershire sauce, 1 bay leaf, 1 teaspoon dried thyme, and 1/2 teaspoon sugar. Season with salt and freshly ground black pepper to taste.
- Simmer Sauce: Bring the sauce to a simmer, then reduce heat to low. Allow it to simmer gently for at least 30 minutes, up to an hour, stirring occasionally for a thick, flavorful sauce. Remove the bay leaf before proceeding.
- Cook Meatballs in Sauce: Gently add the browned meatballs back to the skillet, submerging them in the French onion sauce. Cover the skillet and simmer on low heat for at least 30 minutes, up to an hour, so the meatballs cook through and absorb the sauce flavors. Stir occasionally to prevent sticking.
- Serve: Spoon the French onion meatballs and sauce over toasted crusty bread, mashed potatoes, rice, or pasta as desired. Top with grated Gruyere cheese and chopped fresh parsley for garnish and extra richness. Serve immediately and enjoy!
Notes
- For best flavor, use a mix of ground beef and ground pork as recommended.
- Caramelizing onions deeply is essential for authentic French onion flavor; don’t rush this step.
- Red wine is optional in the sauce but adds depth and richness.
- Meatballs can be made ahead and refrigerated before browning.
- Leftover meatballs and sauce keep well refrigerated for up to 3 days and reheat nicely.
- Serve with crusty bread for a classic French onion experience or try mashed potatoes or pasta for variety.
- Gruyere cheese melts beautifully and adds an authentic touch; substitute with Swiss cheese if needed.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
Keywords: French onion meatballs, caramelized onion sauce, comfort food, meatball recipe, French-inspired dinner
