French Onion Meatballs Delight (Print Version)
Juicy beef meatballs blend Parmesan and herbs, baked and smothered in rich caramelized onion sauce with Gruyère cheese.
# What You'll Need:
→ Meatball Mixture
01 -
1 lb ground beef (80/20)
02 -
0.75 cup fine breadcrumbs
03 -
0.33 cup grated Parmesan cheese
04 -
0.25 cup fresh flat-leaf parsley, chopped
05 -
1 large egg
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
→ Caramelized Onion Sauce
10 -
2 tablespoons olive oil
11 -
1 tablespoon unsalted butter
12 -
3 medium yellow onions, thinly sliced
13 -
2 tablespoons balsamic vinegar
14 -
1 cup beef broth
15 -
1 teaspoon fresh thyme leaves
→ Finishing
16 -
1 cup shredded Gruyère cheese
17 -
Chopped fresh parsley for garnish (optional)
# Steps to Follow:
01 -
In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, egg, garlic powder, onion powder, salt, and pepper. Gently mix with hands until evenly blended but still light in texture.
02 -
Portion the mixture using a tablespoon or cookie scoop into uniform balls approximately 1.5 inches in diameter. Roll between palms to create smooth, consistent rounds.
03 -
Arrange meatballs on a parchment-lined baking sheet, spaced apart. Bake at 400°F for 20 minutes until browned and internal temperature reaches 165°F.
04 -
Heat olive oil and butter in a skillet over medium heat. Add thinly sliced onions and cook gently for 15 to 20 minutes, stirring occasionally until deep golden and sweetly caramelized.
05 -
Deglaze the skillet with balsamic vinegar, scraping up browned bits. Add beef broth and thyme. Simmer for 5 minutes to develop a rich, savory sauce.
06 -
Lower oven temperature to 350°F. Transfer meatballs to a baking dish, pour sauce over to partially submerge them. Evenly sprinkle shredded Gruyère on top. Bake 10 to 15 minutes until cheese is melted and bubbling.
07 -
Garnish with chopped parsley if desired and serve warm. Ideal with buttered egg noodles, mashed potatoes, or a crisp green salad.
# Additional Notes:
01 -
Patience in caramelizing onions is essential to develop complex sweetness and avoid bitterness.
02 -
Meatballs can be shaped up to 24 hours ahead and refrigerated uncooked.
03 -
Freeze shaped meatballs before baking for convenient storage and reheat with sauce and cheese for best results.