Description
Juicy meatballs simmered in a rich and savory French onion gravy, topped with melted Gruyère cheese — a cozy and indulgent dinner that beautifully combines the flavors of French onion soup with classic meatballs.
Ingredients
Meatballs:
- 1 lb ground beef (or half beef + half pork)
- ½ cup breadcrumbs
- 1 egg
- ¼ cup grated parmesan cheese
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
French Onion Gravy:
- 2 tbsp butter
- 2 medium yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 tbsp flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- Salt & pepper, to taste
- 1 cup shredded Gruyère or Swiss cheese (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Make Meatballs: In a large bowl, combine the ground beef (or beef and pork mixture), breadcrumbs, egg, grated Parmesan, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix well until ingredients are evenly incorporated. Shape the mixture into 1 to 1½ inch meatballs and place them spaced apart on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the oven for 12 to 15 minutes, until they are browned on the outside and nearly cooked through, ensuring they stay juicy inside.
- Caramelize Onions: While the meatballs bake, melt the butter in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 15 to 20 minutes until the onions become deep golden and caramelized, building the base flavor for the gravy.
- Add Aromatics and Flour: Stir in the minced garlic and thyme and cook for an additional minute until fragrant. Sprinkle the flour over the onions and stir thoroughly to coat, which will help thicken the gravy.
- Create Gravy: Slowly pour in the beef broth and Worcestershire sauce while stirring to prevent lumps. Allow the mixture to simmer for about 5 minutes until it thickens slightly into a smooth and rich gravy.
- Simmer Meatballs in Gravy: Add the baked meatballs to the skillet with the onion gravy. Cover the skillet and let everything simmer together for 5 to 10 minutes to finish cooking the meatballs and infuse them with flavor.
- Top with Cheese: Sprinkle shredded Gruyère or Swiss cheese over the meatballs and cover the skillet until the cheese melts. Alternatively, you can place the skillet under the broiler for 2 to 3 minutes to achieve a bubbly and golden cheesy topping.
- Serve: Serve the French onion meatballs hot, paired beautifully with mashed potatoes, pasta, or crusty bread to soak up the delicious gravy.
Notes
- For even deeper onion flavor, caramelize the onions slowly over low heat for 30 to 40 minutes instead of 15 to 20 minutes.
- Use gluten-free breadcrumbs and flour to make this recipe gluten-free if needed.
- If the gravy becomes too thick while simmering, simply add a splash more beef broth to loosen it.
- Leftover meatballs and gravy reheat well in a covered pan over low heat or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Dish
- Method: Baking and Stovetop
- Cuisine: French-Inspired / American
