Savory Caramelized Onion Meatballs
This versatile dish can be enjoyed as a main entree or as an appetizer. These Savory Caramelized Onion Meatballs are tender bites of beef, flavored perfectly with just the right amount of herbs and spices and a blend of cheeses. Simmered in a caramelized onion sauce to put it completely over the top. Pair it with toasted bread for an appetizer, or mashed potatoes for a truly comforting meal.
Equipment
Ingredients
For the Meatballs:
- 1 ½ cups fresh breadcrumbs or panko breadcrumbs
- ¼ cup plus 2 tablespoons whole milk
- 1 ½ pounds ground beef 85/15 ratio
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh thyme leaves plus extra for garnish
- 1 teaspoon herbes de Provence
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ large white onion finely minced
- 4 cloves garlic minced
- ¾ cup grated Gruyere cheese divided
- 1 egg whisked
- 1 cup shredded mozzarella cheese
For the French Onion Sauce:
- 4 tablespoons olive oil divided
- 2 tablespoons butter
- 2 ½ large white onions halved and thinly sliced
- Salt and black pepper to taste
- 4 cloves garlic minced
- 1 teaspoon herbes de Provence
- 1 teaspoon dried thyme
- ¼ cup sherry or white wine
- 1 ½ tablespoons flour
- 2 ¼ cups beef stock
- 2 teaspoons fresh thyme leaves
Instructions
Prepare the Meatballs:
- In a small bowl, soak the breadcrumbs in milk for 5 minutes.
- In a large mixing bowl, combine the ground beef with the soaked breadcrumbs, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of Gruyere cheese, and whisked egg. Mix gently to combine without overworking the meat.
- Form the mixture into meatballs using 2 tablespoons of the mixture per meatball. Place the meatballs on a tray and refrigerate for 15 minutes.
Sear the Meatballs:
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. In batches, sear the meatballs for about 8-10 minutes until browned on all sides. Set the meatballs aside.
Caramelize the Onions:
- In the same skillet, add the remaining 2 tablespoons of olive oil (if needed) and the butter. Add the sliced onions with a pinch of salt and pepper. Cook for 20-25 minutes, stirring frequently until the onions are deeply caramelized and soft.
Prepare the Sauce:
- Stir in the garlic, herbes de Provence, and dried thyme with the caramelized onions. Cook until fragrant, about 30 seconds.
- Pour in the sherry or wine and let it reduce for 30 seconds. Stir in the flour and cook for an additional 30 seconds.
- Gradually pour in the beef stock, stirring continuously until the sauce is smooth. Allow the sauce to simmer for 5 minutes until it thickens slightly. Turn off the heat and stir in fresh thyme leaves.
Combine and Broil:
- Preheat your broiler on "high." Nestle the seared meatballs into the sauce. Sprinkle the remaining Gruyere and mozzarella cheeses evenly over the meatballs.
- Place the skillet under the broiler for 5-7 minutes until the cheese is melted and bubbly.
Serve:
- Garnish with extra thyme leaves and serve the meatballs with plenty of sauce. Pair with toasted bread or hot mashed potatoes for a comforting meal.
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