French Onion Meatballs
I still can’t get over how amazing this recipe turned out! French Onion Meatballs have officially become a staple in my kitchen. The idea of blending the rich flavors of French onion soup with hearty meatballs sounded irresistible, so I gave it a shot. What came out of my skillet was pure comfort food magic.
Ingredients
- Ground beef
- Sweet onions
- Beef broth
- Breadcrumbs
- Egg
- Parmesan cheese
- Garlic
- Thyme
- Bay leaves
- Flour
- Butter
- Heavy cream
- Salt and pepper
Instructions
- Thinly slice sweet onions and slowly cook them in butter over low heat. Stir every few minutes until they turn golden brown and develop a rich, sweet aroma. Set them aside to cool slightly.
- Combine ground beef, breadcrumbs, beaten egg, Parmesan cheese, garlic, thyme, salt, and pepper in a bowl. Add half of the caramelized onions to the meat mixture for extra flavor. Shape the mixture into evenly sized meatballs.
- Heat a skillet with a drizzle of oil and brown the meatballs on all sides until they develop a crispy, golden crust. This locks in moisture and enhances the flavor.
- Using the same skillet, add a bit more butter and whisk in flour to create a roux. Gradually pour in beef broth, stirring constantly to avoid lumps. Add the remaining caramelized onions and a splash of heavy cream. Simmer until the gravy thickens into a luscious, velvety sauce.
- Place the seared meatballs back into the skillet with the gravy. Simmer on low heat for 10–15 minutes, allowing the flavors to meld together beautifully. Serve hot!
Notes
- Don’t Rush the Onions: Give them their time to caramelize properly. This step is essential for building the deep flavor the dish is known for.
- Chill the Mixture: If your meatball mixture feels too soft to roll, chill it in the fridge for 15 minutes for firmer shaping.
- Thicken the Gravy: If your gravy is too thin, whisk in a bit of cornstarch dissolved in water for an instant fix.
- For a Healthier Option: Opt for baking the meatballs instead of frying them to cut down on oil.