French Onion Meatballs

French Onion Meatballs

Ingredients:
For the Meatballs:
1 lb ground beef (or a mix of beef and pork)
1/4 cup breadcrumbs (regular or panko)
1/4 cup grated Parmesan cheese
1 small onion, finely chopped
1 egg
1 teaspoon garlic powder
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt and pepper, to taste
For the French Onion Gravy:
2 tablespoons butter
2 large onions, thinly sliced
2 cloves garlic, minced
1 teaspoon sugar (helps caramelize the onions)
1 cup beef broth
1/2 cup dry white wine (or more beef broth if you prefer to skip wine)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Salt and pepper, to taste
For the Topping:
1 cup shredded Gruyère cheese (or Swiss cheese)
1/2 cup shredded Parmesan cheese (optional)
Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped onion, egg, garlic powder, thyme, salt, and pepper.
Gently mix until combined (don’t overwork the meat), then shape the mixture into 12-14 meatballs, about 1.5 inches in diameter.
2. Brown the Meatballs:
Heat a large skillet over medium heat and add a tablespoon of oil. Brown the meatballs in batches, turning them to get a golden brown color on all sides (about 4-5 minutes). Once browned, remove them from the pan and set aside.
3. Caramelize the Onions:
In the same skillet, add 2 tablespoons of butter. Once melted, add the sliced onions and a pinch of salt. Cook over medium-low heat, stirring occasionally, for 20-25 minutes, until the onions are caramelized and golden brown. If the onions start to burn or stick, add a little water or broth to help them along.
Once the onions are caramelized, sprinkle the teaspoon of sugar over them and stir in the minced garlic. Cook for 1 minute until fragrant.
4. Make the Gravy:
Add the beef broth, white wine (if using), Worcestershire sauce, Dijon mustard, and fresh thyme to the onions. Stir well, scraping up any browned bits from the bottom of the skillet.
Bring the mixture to a simmer, then return the meatballs to the skillet, nestling them into the gravy. Cover and simmer for 20-25 minutes, until the meatballs are cooked through and the gravy has thickened slightly. Taste and adjust seasoning with salt and pepper.
5. Add the Cheese:
Preheat the oven broiler (if you’re finishing the dish in the oven).
Sprinkle the shredded Gruyère cheese over the meatballs and gravy. If you like, add some extra Parmesan cheese for an extra cheesy touch.
Place the skillet under the broiler for 2-3 minutes until the cheese is melted and bubbly. Keep an eye on it so the cheese doesn’t burn!
6. Serve:
Serve the French Onion Meatballs hot, topped with a little more fresh thyme or parsley if desired. They’re great with mashed potatoes, rice, or a slice of crusty bread to soak up all that delicious gravy.