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Cheesy French Onion Meatballs

Cheesy French Onion Meatballs

Delicious Cheesy French Onion Meatballs, perfect for a comforting meal with bursts of flavor.
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Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Course Main Dish
Cuisine French
Servings 6 meatballs
Calories 320 kcal

Equipment

  • oven
  • baking sheet
  • skillet
  • Box Grater
  • mixing bowl

Ingredients
  

Meatball Mixture

  • 2 pounds yellow onions (about 2 large or 4 medium)
  • 1 small bunch fresh thyme
  • 2 cloves garlic
  • 6 ounces Gruyère cheese divided
  • ½ cup panko breadcrumbs
  • ½ cup whole or 2% milk
  • 1 large egg
  • 2 teaspoons Worcestershire sauce
  • 2 ½ teaspoons kosher salt divided, plus more as needed
  • ¾ teaspoon freshly ground black pepper divided, plus more as needed
  • 1 ½ pounds ground beef

Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 1 (14.5-ounce) can beef broth (scant 2 cups)
  • 1 teaspoon balsamic or sherry vinegar
  • Crusty bread for serving (optional)

Instructions
 

Preparation

  • Arrange one oven rack 6 to 8 inches from the broiler and a second rack in the middle of the oven. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • Halve and thinly slice yellow onions. Pick the leaves from fresh thyme. Mince garlic cloves. Grate Gruyère cheese.
  • Mix garlic, thyme, Gruyère cheese, breadcrumbs, milk, egg, Worcestershire sauce, kosher salt, and black pepper in a large bowl. Add ground beef and combine gently.
  • Form mixture into 32 to 34 meatballs and place on the baking sheet.

Cooking

  • Bake meatballs until browned and cooked through, about 15 to 20 minutes.
  • Melt unsalted butter in a skillet over medium heat. Add onions, thyme, kosher salt, and black pepper. Cook until onions are soft and golden-brown, about 25 to 30 minutes.
  • Sprinkle flour over onions and stir until incorporated. Add white wine and scrape the skillet.
  • Add beef broth, bring to a boil, and cook until sauce thickens. Stir in vinegar.
  • Remove meatballs from the oven. Set oven to broil. Transfer meatballs to sauce and stir to coat.
  • Sprinkle remaining Gruyère cheese over meatballs and broil until melted and bubbly.

Notes

Make ahead: Cool and refrigerate meatballs and onions for up to 2 days. Reheat before serving.

Nutrition

Serving: 1meatballCalories: 320kcalCarbohydrates: 12gProtein: 23gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 80mgSodium: 690mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 4mgCalcium: 200mgIron: 2mg
Keyword cheesy, Comfort Food, french onion, Ground Beef, homemade, meatballs
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