Get ready to elevate your comfort food game with these easy French Onion Meatballs!
Juicy, flavorful meatballs are simmered in a rich, savory onion gravy that’s perfect for pairing with mashed potatoes, rice, or crusty bread.
This recipe brings all the cozy vibes of French onion soup but with a hearty twist that’s sure to impress.
Whether it’s for a family dinner or a casual gathering, these meatballs are guaranteed to be a crowd-pleaser!
Ingredients:
Meatballs:
1 1/2 pounds ground beef
1/2 cup breadcrumbs
1/2 half cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Gravy:
4 tablespoons butter
2 yellow onions halved and thinly sliced
1/4 cup white wine or chicken broth
4 garlic cloves, minced
1/4 cup flour
2 cups beef broth
1/4 cup red wine or more beef broth
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
Finishing touches:
1/2 cup gruyere or swiss cheese shredded
1/2 cup provolone cheese shredded
1/2 cup parmesan cheese shredded
Fresh thyme for garnishing optional
Serve with rice, pasta or mash potatoes
Directions:
- Add ground beef, breadcrumbs, parmesan cheese, egg, salt, and pepper to a small bowl and mix together.
- Roll beef mixture into 12-16 2-inch size meatballs.
- Cover the meatballs and place them in the refrigerator for a half an hour to set up.
- Heat a large oven-safe skillet over medium heat with oil.
- Place the meatballs in the skillet and cook for about 8-10 minutes, turning a few times until the meatballs are mostly cooked through.
- The meatballs will cook more in the gravy.
- Once done, transfer the meatballs to a plate and cover to keep warm.
- Melt 4 tablespoons butter in the skillet over medium heat.
- Add sliced onions and cook for 10 minutes, stirring occasionally.
- Add chicken broth or white wine to deglaze the skillet.
- Cook for another 10-15 minutes until onions are caramelized.
- Turn to medium-high heat and add garlic and cook for a few minutes.
- Add flour and mix into onions; let cook for another minute.
- Slowly add beef broth to the skillet, mixing and scraping browned bits on the bottom of the skillet.
- Bring to a boil to thicken the gravy, about 2 minutes.
- Reduce heat to medium-low.
- Stir in the red wine, Worcestershire, salt, and pepper.
- Return meatballs to the skillet, cover and cook for about 10 minutes, or until meatballs are cooked through.
- Remove from heat. Sprinkle with gruyere or swiss, provolone, and parmesan cheese.
- Set the oven to low broil and place the skillet in the oven on the top rack.
- Broil for 2-3 minutes or until the cheese is melted and slightly browned.
- Garnish with fresh thyme and serve warm over rice, pasta or mashed potatoes.
