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French Onion Meatballs Recipe

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★★★★★

4.7 from 131 reviews

French Onion Meatballs combine tender, flavorful meatballs made from a mix of ground beef and pork with a rich, caramelized onion sauce inspired by classic French onion soup. This comforting dish is perfect served over toasted crusty bread or your favorite starch, topped with melted Gruyere cheese and fresh parsley for an irresistible meal.

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

  1. 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 black pepper. Gently mix until just combined, being careful not to overwork the mixture.
  2. Shape the Meatballs: Roll the mixture into 1 to 1.5-inch meatballs, yielding approximately 24 to 30 meatballs, ensuring they are uniform in size for even cooking.
  3. Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches to avoid overcrowding, and brown them on all sides until they develop a nice crust. Remove from skillet and set aside.
  4. Caramelize the Onions: In the same skillet, melt butter and olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they become soft, deeply golden, and caramelized—this takes about 30 to 45 minutes.
  5. Make Roux: Sprinkle the flour over the caramelized onions and cook for 1 to 2 minutes, stirring constantly to eliminate the raw flour taste and help thicken the sauce.
  6. Add Broth: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet to incorporate all the flavor into the sauce.
  7. Incorporate Wine: If using, add the dry red wine and allow the sauce to simmer for a few minutes to meld the flavors and reduce slightly.
  8. Season the Sauce: Stir in Worcestershire sauce, bay leaf, dried thyme, and sugar. Season with salt and freshly ground black pepper to taste.
  9. Simmer the Sauce: Bring the sauce to a simmer, then reduce heat to low. Let it simmer gently for at least 30 minutes (up to an hour), stirring occasionally. Remove bay leaf before proceeding.
  10. Combine Meatballs and Sauce: Gently nestle the browned meatballs into the sauce, making sure they are mostly submerged to absorb maximum flavor.
  11. Cook Meatballs in Sauce: Cover the skillet and let the meatballs simmer over low heat for at least 30 minutes (up to an hour), stirring occasionally, to allow the meatballs to cook through and soak up the rich sauce.
  12. Serve: Spoon the meatballs and French onion sauce over toasted crusty bread, mashed potatoes, rice, or pasta. Top with grated Gruyere cheese and sprinkle with fresh parsley for a delicious finishing touch.

Notes

  • For best texture, avoid overmixing the meatball mixture.
  • Caramelizing onions slowly is key to developing deep flavor, so don’t rush this step.
  • If you prefer, you can omit the red wine and substitute with more beef broth for a non-alcoholic version.
  • Prepare the sauce a day ahead to let flavors deepen; reheat gently before serving.
  • Gruyere cheese adds a delicious nutty flavor but can be substituted with Swiss or mozzarella.
  • Meatballs can be baked instead of browned in a skillet for a lighter option, though browning adds more flavor.

Keywords: French Onion Meatballs, Meatballs with Onion Sauce, Comfort Food, Beef and Pork Meatballs, French Onion Soup Inspired

Find it online: https://famdishes.com/french-onion-meatballs-recipe/