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–+ servings
Savory Caramelized Onion Meatballs

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine American
Servings 4 to 6 Servings

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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