These From-Scratch French Onion Meatballs are the epitome of comfort food, bringing together the rich flavors of classic French onion soup and the satisfying bite of homemade meatballs.
Ingredients
Scale:
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 cup shredded Gruyère or Swiss cheese
Instructions
Caramelize the Onions: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions, sprinkle with sugar, and a pinch of salt. Cook, stirring occasionally, for about 20–30 minutes until the onions are golden brown and caramelized. Adjust the heat as necessary to prevent burning.
Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated, taking care not to overmix.
Form the Meatballs: Using your hands, form the mixture into meatballs about 1–1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
Brown the Meatballs: Preheat your oven to 400°F (200°C). In the same skillet used for the onions, add a bit more oil if necessary. Brown the meatballs for about 3–4 minutes on each side until golden.
Make the Sauce: In the same skillet, add the beef broth, Worcestershire sauce, and balsamic vinegar. Bring to a simmer, scraping up any brown bits from the bottom of the pan.
Combine and Bake: Pour the sauce over the browned meatballs. Top with the caramelized onions and sprinkle the shredded cheese on top. Bake in the preheated oven for 15–20 minutes, or until the meatballs are cooked through.
