French Onion Meatballs
Sink your fork into these juicy French Onion Meatballs—simmered in a rich onion gravy and topped with melted cheese, they’re the ultimate comfort food you didn’t know you needed!
Ingredients
- 1 ½ cups fresh breadcrumbs
- ¼ cup plus 2 tablespoons whole milk
- 1 ½ pounds organic ground beef
- 1 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon herbes de Provence
- Salt and black pepper
- ½ large white onion finely minced
- 4 cloves garlic pressed
- ¾ cup grated Gruyere cheese
- 1 egg whisked
- 1 cup shredded whole milk mozzarella cheese
- 4 tablespoons olive oil
- 2 tablespoons ghee or butter
- 2 ½ large white onions sliced
- ¼ cup non-alcoholic sherry substitute unsweetened apple juice or white grape juice
- 1 ½ tablespoons flour
- 2 ¼ cups beef stock
- 2 teaspoons fresh thyme leaves
Instructions
- Soak breadcrumbs in milk in a dish for 5 minutes. Place ground beef in a large bowl.
- Add soaked breadcrumbs, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup Gruyere cheese, and egg to the beef. Gently mix.
- Scoop 2 tablespoon-size portions, roll into meatballs, and chill in the fridge for 15 minutes.
- Heat 2 tablespoons of olive oil in a skillet. Brown meatballs for 8-10 minutes. Set aside.
- In the same skillet, add 2 tablespoons of oil and ghee. Caramelize sliced onions for 20-25 minutes. Add garlic, herbes de Provence, and thyme.
- Pour in sherry (or non-alcoholic option), sprinkle flour, then add beef stock. Simmer for 5 minutes.
- Turn on the broiler. Stir thyme into the sauce, add meatballs, top with Gruyere and mozzarella. Broil for 5-7 minutes.
- Garnish with thyme leaves and serve meatballs with sauce over bread or mashed potatoes.
Notes
Notes:
For a twist, serve the meatballs over creamy polenta or with a side of roasted vegetables.
For a twist, serve the meatballs over creamy polenta or with a side of roasted vegetables.