French onion meatballs.

Ah, French Onion Meatballs—a genius twist on classic French onion soup, but in meaty, cozy, bite-sized form! 🧅🥩 Perfect for dinner or as an appetizer with melted cheese. Here’s a complete recipe:

French Onion Meatballs

Servings: 4 | Prep Time: 20 min | Cook Time: 30–35 min

Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (or mix of beef & pork)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup breadcrumbs

• 1/4 cup milk

• 1 egg

• 1 tsp Worcestershire sauce

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp dried thyme (or 1 tsp fresh)

For the French Onion Sauce:

• 2 tbsp butter

• 2 large onions, thinly sliced

• 1 tsp sugar (optional, for caramelization)

• 2 cloves garlic, minced

• 1 tbsp flour

• 1 1/2 cups beef broth

• 1 tsp Worcestershire sauce

• 1/2 tsp thyme

• Salt and pepper, to taste

• 1/2 cup shredded Gruyère or Swiss cheese (for topping)

Instructions

1. Preheat Oven:

   • 400°F (200°C) for baking meatballs (if you prefer oven method).

2. Prepare Meatballs:

   • In a bowl, soak breadcrumbs in milk for 5 minutes.

   • Add ground meat, onion, garlic, egg, Worcestershire, salt, pepper, and thyme.

   • Mix gently until combined, then form into 1.5-inch meatballs.

   • Bake meatballs on a lined baking sheet for 15–20 minutes, or until cooked through.

   • Optional: You can also pan-sear meatballs in a skillet for a caramelized crust.

3. Make French Onion Sauce:

   • In a large skillet, melt butter over medium heat.

   • Add sliced onions and sugar; cook slowly, stirring often, until deeply golden brown (~15 minutes).

   • Add garlic and cook 1 minute.

   • Sprinkle flour over onions, cook 1–2 minutes.

   • Slowly whisk in beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer until slightly thickened (~5 minutes).

4. Combine Meatballs & Sauce:

   • Add cooked meatballs to the sauce, spooning over them so they’re well coated.

   • Sprinkle shredded Gruyère over the top, cover, and let melt (or broil briefly in the oven).

5. Serve:

   • Serve over mashed potatoes, egg noodles, or crusty bread to soak up the sauce.

   • Garnish with fresh thyme or parsley.

✨ Chef’s Notes:

• Caramelize slowly: Patience here gives the sauce that rich French onion soup flavor.

• Cheese topping: Gruyère or Swiss melts beautifully, giving a French onion “gratinee” feel.

• Make-ahead: Meatballs can be baked in advance; just reheat in the sauce.

If you want, I can also give a slow-cooker French Onion Meatball version where the sauce and meatballs simmer together for extra tender, melt-in-your-mouth results.