Description
Juicy beef meatballs infused with French onion flavors, baked in a rich savory onion sauce, and topped with gooey melted cheese for a comforting and hearty dish.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 1/2 cups shredded Gruyère cheese (or mozzarella)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish lightly.
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, parsley, garlic powder, onion powder, salt, and black pepper. Mix until well combined and form into 1-inch meatballs.
- In a skillet, heat olive oil over medium heat. Sear the meatballs on all sides until browned but not fully cooked. Transfer to the prepared baking dish.
- In the same skillet, add butter and onions. Cook slowly over medium-low heat for 15–20 minutes until caramelized, stirring occasionally.
- Stir in thyme and flour, cooking for 1–2 minutes to remove raw flour taste.
- Gradually whisk in beef broth and Worcestershire sauce. Simmer for 5–7 minutes until sauce thickens slightly.
- Pour the onion sauce over the meatballs in the baking dish. Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle shredded Gruyère cheese on top, and bake for an additional 10 minutes until cheese is melted and bubbly.
- Garnish with extra parsley and serve warm with bread, mashed potatoes, or pasta.
Notes
- You can substitute chicken or turkey for beef for a lighter version.
- Use Swiss or mozzarella cheese if Gruyère is unavailable.
- For extra richness, add a splash of red wine when caramelizing onions.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Baking
- Cuisine: French-American