Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs a day in advance and refrigerate them uncooked, or cook them completely and refrigerate in the sauce. Just add the cheese and broil right before serving. The flavors actually develop nicely when made ahead.

What if I don't have both types of cheese?

While the combination of mozzarella and Gruyere creates that classic French onion flavor profile, you can certainly use just one. All mozzarella will give you more melt and mild flavor, while all Gruyere provides more robust flavor. Swiss cheese makes a good substitute for Gruyere in a pinch.

Can I make this recipe with store-bought meatballs to save time?

Definitely! Store-bought meatballs work perfectly in this recipe when you're short on time. Just prepare them according to package directions, then nestle them into the caramelized onion sauce and proceed with the recipe from there. Italian-style or plain beef meatballs both work well.

My sauce seems too thin. How can I thicken it?

If your sauce isn't thickening enough, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Stir this into the simmering sauce and cook for an additional 2-3 minutes until it reaches your desired consistency.

French Onion Meatballs Recipe

Description

This French Onion Meatballs recipe combines tender meatballs with rich caramelized onion sauce and melted cheeses, making it a comforting and flavorsome main-course dish that can be easily prepared at home.

Ingredients

Units Scale

Meatballs

- 1 pound ground beef
- 1 pound ground pork
- 1 large egg, beaten
- 1/2 cup (100 g) parmesan cheese, finely grated
- 2 tablespoons parsley, chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup (122.5 g) whole milk
- 1/2 cup (54 g) fine dry breadcrumbs
- 1 teaspoon garlic, minced
- 1/4 cup yellow onion, finely diced
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil

French Onion Sauce

2 tablespoons unsalted butter
2 large yellow onions, thinly sliced into half-moon shapes
1 tablespoon all-purpose flour
2 cups (16 ounces) beef broth
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup (113 g) mozzarella cheese, shredded
1 cup (113 g) Gruyere cheese, shredded
Parsley, chopped for garnish

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Instructions

Prepare the Meatball Mixture: In a large bowl, combine ground beef, ground pork, beaten egg, parmesan cheese, parsley, salt, and pepper. Mix together until just combined. In a medium bowl, combine milk, breadcrumbs, garlic, and onion, then add this mixture to the meat mixture carefully to avoid overworking the ingredients.
Shape and Cook Meatballs: Form the mixture into desired size meatballs, greasing your hands to prevent sticking. Place the meatballs on a parchment-lined baking sheet. In a large non-stick skillet over medium heat, melt butter and oil. Cook the meatballs in batches until browned on all sides and they reach an internal temperature of 165°F (8-10 minutes). Remove and set them aside.
Caramelize the Onions: In a large oven-safe, non-stick skillet over medium-high heat, melt butter. Add the onions and sauté for 25-30 minutes, stirring occasionally, until they achieve a golden brown caramelized texture.
Thicken the Sauce: Sprinkle flour over the caramelized onions and stir to combine. Add beef broth, salt, and pepper. Stir well and cook for 7-10 minutes until the sauce thickens.
Add Meatballs to Sauce: Nestle the cooked meatballs into the thickened sauce in the skillet. Evenly sprinkle shredded mozzarella and Gruyere cheese over the meatballs.
Broil and Serve: Preheat the oven broiler and broil the skillet for 2-3 minutes until the cheese melts and begins to bubble. Garnish with parsley and serve warm.

Notes

*You could also use store-bought meatballs. Prepare them according to package instructions.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 700mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 25g
Cholesterol: 110mg