French Onion Meatballs (Print Format)

Tender beef meatballs topped with caramelized onion sauce and melted Gruyère for a comforting dinner.

# Ingredients:

→ Meatball Mixture

01 - 1 lb ground beef (80/20 lean to fat ratio)
02 - 1 cup regular breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/4 cup chopped fresh Italian parsley
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1 teaspoon onion powder
08 - Salt and black pepper to taste

→ French Onion Sauce

09 - 2 large onions, thinly sliced
10 - 2 tablespoons olive oil
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon balsamic vinegar
13 - 1 cup beef broth
14 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
15 - 1 cup shredded Gruyère cheese
16 - Fresh parsley for garnish

# Steps:

01 - Preheat oven to 400°F. In a large bowl, mix ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, onion powder, salt, and pepper gently just until combined to avoid toughness.
02 - Use a cookie scoop or tablespoon to portion meat mixture into 1.5-inch meatballs. Roll each between palms to form uniform spheres.
03 - Place meatballs on a parchment-lined baking sheet spaced apart and bake for 20 minutes until browned and internal temperature reaches 165°F.
04 - Heat olive oil and butter in a large skillet over medium heat. Add sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until deeply golden brown.
05 - Deglaze skillet with balsamic vinegar, scraping up browned bits. Add beef broth and thyme, then simmer for 5 minutes to develop a rich sauce.
06 - Reduce oven temperature to 350°F. Transfer baked meatballs to a baking dish with tall sides, pour sauce over them, then top evenly with shredded Gruyère cheese. Bake 10-15 minutes until cheese melts and bubbles.
07 - Remove from oven, sprinkle fresh parsley over the top, and serve warm.

# Tips:

01 - Allow meatball mixture to rest 10 minutes before shaping to let breadcrumbs absorb moisture.
02 - Use a cast iron skillet for best caramelization of onions.
03 - Meatballs can be made ahead and frozen before final bake with cheese.
04 - Rest finished dish 5 minutes before serving to let flavors settle.

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