French Onion Meatballs

French Onion Meatballs combine the rich, savory flavors of French onion soup with tender meatballs for a delightful dish. Here’s a recipe that brings these flavors together in a delicious and easy-to-make way:

Ingredients:

For the Meatballs:

• 1 pound ground beef
• 1/2 pound ground pork (or use all beef if preferred)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup finely chopped fresh parsley (or 2 tablespoons dried parsley)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For the French Onion Sauce:

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup beef broth
• 1 cup dry white wine or additional beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar (optional, to balance the flavors)
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 cup shredded Gruyère cheese or Swiss cheese

Instructions:

1. Preheat Oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

1. Prepare the Meatballs:

• In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, chopped onion, minced garlic, dried thyme, dried oregano, salt, and black pepper.
• Mix until well combined but do not overwork the mixture.
• Form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.

1. Bake the Meatballs:

• Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and have a nice brown exterior. Remove from oven and set aside.

1. Make the French Onion Sauce:

• While the meatballs are baking, heat butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes, until the onions are caramelized and deeply browned.
• If the onions start to stick to the pan, add a splash of beef broth to loosen them.
• Once caramelized, add the flour (if using) and cook for an additional 1-2 minutes, stirring constantly.
• Stir in the beef broth, white wine (or additional beef broth), Worcestershire sauce, Dijon mustard, and sugar (if using). Bring to a simmer and cook for about 5-7 minutes, until the sauce has slightly reduced and thickened.

1. Combine Meatballs and Sauce:

• Gently add the baked meatballs to the skillet with the French onion sauce. Stir to coat the meatballs with the sauce and let them simmer in the sauce for about 5 minutes to absorb the flavors.

1. Add Cheese:

• Sprinkle the shredded Gruyère or Swiss cheese over the meatballs and sauce. Cover the skillet with a lid and let it cook for an additional 3-5 minutes, or until the cheese is melted and bubbly.

1. Serve:

• Serve the French Onion Meatballs hot, garnished with additional fresh parsley if desired. They are delicious on their own or served over mashed potatoes, pasta, or with crusty bread.

Tips:

• Make Ahead: You can prepare the meatballs and sauce in advance. Assemble and cook the meatballs, then refrigerate them in the sauce. Reheat gently before serving.
• Thickening the Sauce: If you prefer a thicker sauce, you can dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water and stir it into the sauce during the simmering step.
• Flavor Boost: For an extra depth of flavor, consider adding a splash of balsamic vinegar or a pinch of dried rosemary to the sauce.

Enjoy these savory and satisfying French Onion Meatballs, perfect for a comforting meal!