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- 1 lb ground beef - 1/2 lb ground pork (optional) - 1 large onion, finely chopped - 3 cloves garlic, minced - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 1/2 cup shredded Gruyère cheese (for topping) Ground beef is the main star here. The pork adds a nice touch but is not required. Onions and garlic bring rich flavor. You will need breadcrumbs and Parmesan cheese to bind the meatballs and add taste. An egg helps hold everything together. Gruyère cheese makes a creamy topping that melts perfectly over the meatballs. - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup beef broth Worcestershire sauce gives depth to the flavor. Thyme adds a hint of earthiness. Salt and pepper enhance all the tastes. The beef broth serves as a warm base, making the dish comforting. - Fresh herbs for garnish - Extra cheese for topping - Spices like paprika or red pepper flakes You can sprinkle fresh herbs for bright color and taste. Adding more cheese can make it extra special. If you like a kick, try spices like paprika or red pepper flakes for added heat. {{ingredient_image_1}} To start, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 large finely chopped onion. Sauté the onion until it turns golden brown. This takes about 15 to 20 minutes. Stir the onion often to prevent it from burning. After 15 minutes, add 3 cloves of minced garlic. Cook for another 5 minutes. The garlic will add flavor and aroma to your dish. Once done, set the onions aside to cool slightly. In a large bowl, combine the meat. Use 1 pound of ground beef and 1/2 pound of ground pork if you like. Next, add the cooled caramelized onions and garlic. Then, mix in 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Crack 1 large egg into the bowl. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything until well combined. This forms the base for your meatballs. Now, preheat your oven to 400°F (200°C). While it heats, shape the meat mixture into small meatballs. Aim for about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Bake the meatballs for 20 to 25 minutes. They should be cooked through and browned. While the meatballs bake, pour 1 cup of beef broth into a saucepan. Heat it until it simmers. Once the meatballs are done, transfer them into the broth. Allow them to sit for 5 minutes. This helps them absorb the rich flavors. Serve the meatballs topped with 1/2 cup of shredded Gruyère cheese. Let the cheese melt before you dig in! To make great meatballs, you need the right texture. Use binding agents like breadcrumbs and eggs. They help hold the meatball together. The moisture from the meat and onions also adds to the softness. If your mix feels too dry, add a splash of beef broth. For richer flavor, consider adding a bit of grated cheese. Adding spices can take your meatballs to the next level. Try different herbs like oregano or basil. A bit of hot sauce can add a nice kick. If you want a sweeter touch, mix in some minced bell peppers. You can also adjust the salt and pepper to fit your taste. Always taste your mix before cooking. You can cook your meatballs in many ways. Baking is easy and keeps them moist. However, you can also pan-fry them for a crispy outside. To pan-fry, heat some oil in a skillet. Cook the meatballs until they are brown on all sides. After that, simmer them in broth for extra flavor. This method gives you a nice crust and keeps them juicy. Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor of your meatballs significantly. If you have it on hand, consider substituting dried thyme with fresh for a more aromatic taste. Mix Meat Types: Combining ground beef with ground pork adds a nice flavor and moisture to your meatballs. If you're open to it, try this combination for a richer taste. Don't Overmix: When combining your ingredients, mix just until everything is incorporated. Overmixing can lead to tough meatballs, so be gentle! Cheese Melting Tip: For perfectly melted Gruyère cheese, place the meatballs back in the oven for a few minutes after adding the cheese. This will ensure a beautifully melted topping. {{image_2}} You can mix it up with different meats. Try turkey or chicken instead of beef. These options can make the dish lighter but still tasty. Ground turkey has a milder flavor. You can spice it up with extra seasonings. Ground chicken is also a great choice. It holds flavors well and stays juicy. For a plant-based option, use lentils or mushrooms. Lentils give a nice texture and protein. Mushrooms add a deep, rich flavor. You can also use a meat substitute like tempeh or tofu. Just make sure to add enough spices to keep it flavorful. Use breadcrumbs made from whole grains for added nutrition. How you serve these meatballs can change the dish. Serve them in a shallow bowl with warm beef broth. Top with melted Gruyère cheese for a rich touch. You can also add fresh thyme for color and flavor. For a playful twist, serve them on skewers with a side of crusty bread. This makes them fun for gatherings. Another idea is to use a bed of mashed potatoes or polenta. This adds a creamy base that pairs well with the meatballs. To keep your meatballs fresh, store them in an airtight container. Place a layer of parchment paper between layers to avoid sticking. Make sure they cool down first. This keeps the flavors intact. You can store them in the fridge for up to three days. Just reheat them gently when you're ready to enjoy again. Freezing is a great option if you want to save some meatballs for later. First, let them cool completely. Then, arrange the meatballs on a baking sheet in a single layer. Freeze them for about an hour. After that, transfer them to a freezer-safe bag or container. This method helps them keep their shape. They can last in the freezer for up to three months. When you're ready to eat, thaw in the fridge overnight. Reheat them in a saucepan with beef broth for the best taste. In the fridge, meatballs can last for three days. If you freeze them, they stay good for about three months. However, for the best flavor, I recommend eating them sooner. Always check for signs of spoilage, like off smells or changes in texture. Enjoy your delicious meatballs while they're fresh! French onion meatballs shine when paired with simple sides. Here are my top picks: - Mashed Potatoes: Creamy mashed potatoes soak up the savory broth. - Crusty Bread: Fresh bread is perfect for dipping into the broth. - Green Salad: A light salad adds freshness to balance the rich meatballs. - Roasted Vegetables: Carrots, broccoli, or zucchini bring color and nutrients. These sides not only complement the meatballs but also create a hearty meal. Yes, you can prepare meatballs ahead of time! Here’s how: - Mix Ingredients: Combine your meat, bread, and seasonings. - Shape Meatballs: Form them into balls and place them on a baking sheet. - Refrigerate: Cover and store in the fridge for up to 24 hours. - Freeze: For longer storage, freeze the uncooked meatballs. They last up to three months. When ready to cook, bake them straight from the fridge or freezer. Adjust the cooking time as needed. To check if your meatballs are done, use these tips: - Internal Temperature: Cook to an internal temperature of 160°F (71°C). - Visual Cues: Meatballs should be browned on the outside. The broth will bubble around them. - Texture Check: They should feel firm, not soft or mushy. Using a meat thermometer is the best way to ensure they are safe to eat. Enjoy your savory French onion meatballs! You now have everything you need to make delicious French onion meatballs. We've covered main ingredients like ground meat, onions, and spices. I showed you how to prepare, mix, and cook them perfectly. You learned tips for texture and flavor, plus variations for different diets. Storing leftovers or freezing meatballs is easy too. Remember, cooking is about trying new things. Enjoy the flavors, and don’t hesitate to make it your own!

Savory French Onion Meatballs

Delicious meatballs infused with caramelized onions and topped with melted Gruyère cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine French
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 0.5 lb ground pork (optional)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup beef broth
  • 1 tablespoon olive oil
  • 0.5 cup shredded Gruyère cheese (for topping)

Instructions
 

  • In a skillet over medium heat, heat the olive oil and add the chopped onions. Sauté until they are caramelized and golden brown, about 15-20 minutes. Add minced garlic in the last 5 minutes of cooking. Allow to cool slightly.
  • In a large bowl, combine ground beef, optional ground pork, breadcrumbs, cooled caramelized onions and garlic, Parmesan cheese, egg, Worcestershire sauce, thyme, salt, and pepper. Mix until well combined.
  • Preheat the oven to 400°F (200°C). Form the meat mixture into small meatballs (about 1-inch in diameter) and place them on a baking sheet lined with parchment paper.
  • Bake the meatballs in the preheated oven for 20-25 minutes or until cooked through and browned.
  • While the meatballs are baking, pour the beef broth into a saucepan and bring to a simmer. Once the meatballs are cooked, transfer them to the broth and let them sit for 5 minutes to absorb the flavors.
  • Serve the meatballs topped with Gruyère cheese, allowing it to melt over the top before serving.

Notes

Serve the meatballs in a shallow dish with warm broth, garnished with fresh thyme sprigs for an elegant touch.
Keyword French onion, meatballs, savory