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.
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.
More Recipe Suggestions:
Crunchy Brown Rice Bowls with Salmon and Herbed Tahini
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Savory Caramelized Onion Meatballs
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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