You’ve probably enjoyed a bowl of French onion soup, but have you had French onion meatballs with onion sauce? After I made this dish, Dave asked me to make it again the next week!
Make sure to use a stainless steel skillet, as the dish will be completed under the broiler to achieve perfectly melted cheese. Alternatively, you can cover the dish with a lid to melt the cheese on top of the stove.
Click here to print the recipe ◄.
Meatballs
Preheat oven to 450°F
Ingredients:
- 1-1/2 pound ground beef
- 3/4 cup Panko breadcrumbs
- 2 eggs
- 3 cloves garlic – minced
- 3/8 cup freshly grated Parmigiano Reggiano
- 1 Tablespoon fresh parsley – chopped
- 1 teaspoon fresh thyme
- 3/4 teaspoon onion powder
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons pepper
Onion Sauce
- 1 medium onion – finely sliced
- 1 cup beef broth
- 1 cup shredded Gruyère cheese
- 1 Tablespoon Olive oil
- 1 Tablespoon Butter
- 3 sprigs fresh Thyme
- 1 Bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Splash of Chardonnay wine
Directions:
Meatballs:
Sauce:
While the meatballs bake, heat the olive oil and butter in a large skillet over medium heat. Add the sliced onion and sauté until caramelized, about 20 minutes. Season with salt and pepper.
Pour in the beef broth, bay leaf, and thyme, and bring to a simmer. Cook for about 5-7 minutes.
Transfer the meatballs to the skillet with the sauce. Stir to coat the meatballs in the sauce. Remove the bay leaf and thyme stems.
Sprinkle the shredded Gruyère cheese over the meatballs. Then, place the skillet under the broiler for a couple of minutes until the cheese is melted and bubbling. Don’t step away from the broiler! This happens quickly.
Another option is to place a lid on the skillet and allow the cheese to melt and bubble for about 5 minutes.
Serve with mashed potatoes. Garnish with fresh parsley.
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French Onion Meatballs and Onion Sauce
Ingredients
- 1-1/2 pounds ground beef
- 3/4 cup Panko breadcrumbs
- 2 eggs
- 3 cloves garlic – minced
- 3/8 cup freshly grated Parmigiano Reggiano
- 1 Tablespoon fresh parsley – chopped
- 1 teaspoon fresh thyme
- 3/4 teaspoon onion powder
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons pepper
- Onion Sauce
- 1 medium onion - finely sliced
- 1 cup beef broth
- 1 cup shredded Gruyère cheese
- 1 Tablespoon Olive oil
- 1 Tablespoon Butter
- 3 sprigs fresh Thyme
- 1 Bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Splash of Chardonnay wine
Instructions
Preheat oven to 450°F
Meatballs:
Place the ground beef, Panko breadcrumbs, garlic, cheese, parsley, salt, pepper, thyme, onion powder, and egg in a medium bowl. Mix well, but don’t overwork.
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Shape the meat mixture into twenty-six 1-1/2-inch balls and place on a tin foil-lined baking sheet. (Easy clean up!) My sheet pan is 15.5 x 10 inches. You can find a similar baking sheet ◄ here on Amazon.
Place the baking sheet with the meatballs in the 450° preheated oven and bake for 12 to 14 minutes. If you make fewer and larger meatballs, you need to adjust the baking time.
Sauce:
While the meatballs bake, heat the olive oil and butter in a large skillet over medium heat. Add the sliced onion and sauté until caramelized, about 20 minutes. Season with salt and pepper.
Pour in the beef broth, bay leaf, and thyme, and bring to a simmer. Cook for about 5-7 minutes.
Transfer the meatballs to the skillet with the sauce. Stir to coat the meatballs in the sauce. Remove and discard the bay leaf and thyme stems.
Sprinkle the shredded Gruyère cheese over the meatballs. Then, place the skillet under the broiler for a couple of minutes until the cheese is melted and bubbling. Don't step away from the broiler! This happens quickly.
Another option is to place a lid on the skillet and allow the cheese to melt and bubble for about 5 minutes.
Serve with mashed potatoes. Garnish with fresh parsley.
