Cheesy French Onion Meatballs: A Hearty Dinner (Print Version)

Rich, savory Cheesy French Onion Meatballs bring comfort to your table. Caramelized onions, tender meatballs, and gooey cheese for a delicious meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 85 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Dairy

# Ingredients:

→ Meatball Base

01 - 1.5 lbs ground beef (80/20 blend)
02 - 1/2 cup panko breadcrumbs
03 - 1 large egg
04 - 1 tbsp Worcestershire sauce
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ French Onion Sauce Goodness

07 - 3 large yellow onions, thinly sliced
08 - 4 cloves garlic, minced
09 - 1/2 cup dry sherry or dry red wine (like Merlot or Pinot Noir)
10 - 4 cups beef broth
11 - 4 sprigs fresh thyme

→ Cheese Topping & Finishing Touches

12 - 1 cup shredded Gruyère cheese
13 - 1/2 cup shredded Provolone cheese
14 - 2 tbsp fresh parsley, chopped (for garnish)

→ Seasonings & Pantry Staples

15 - 2 tbsp olive oil
16 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Grab your biggest skillet or Dutch oven and heat a glug of olive oil over medium-low heat. Slice those yellow onions thinly – this is where the tears might start, lol! Toss them in the pan with a pinch of salt. Now, this is the crucial part: patience, my friend. Stir them occasionally, letting them slowly soften and turn a gorgeous golden brown. This can take 30-40 minutes, honestly. I always try to rush it, and they just don't get that deep, sweet flavor. You want them jammy and fragrant; you'll smell it when they're ready.
02 - While your onions are doing their slow dance, grab a large bowl. Mix your ground beef, panko breadcrumbs, egg, Worcestershire sauce, a good pinch of salt, and a generous grind of black pepper. Don't overmix, or your Cheesy French Onion Meatballs will be tough! I learned that the hard way, thinking more mixing meant stronger meatballs. Oops! Gently combine until just mixed. Form them into about 1-inch balls. You should get around 20-24. They'll be a little delicate, so handle with care.
03 - Once your onions are beautifully caramelized, scoop them out and set them aside. Add a little more olive oil to the same pan, crank the heat to medium-high. Carefully place your meatballs in a single layer, working in batches if you need to, to avoid overcrowding. Sear them until they're nicely browned on all sides, about 2-3 minutes per side. They don't need to be cooked through, just get that lovely crust. This step really locks in the flavor and gives the Cheesy French Onion Meatballs a great texture. Don't worry if they aren't perfectly round; mine never are!
04 - After searing the meatballs, drain any excess grease from the pan, leaving just a little bit. Add your minced garlic to the pan and cook for about a minute until fragrant – don't let it burn! Then, pour in the dry sherry or red wine (if using) and scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it's where so much flavor hides! Let it simmer for a minute to cook off the alcohol. Then, stir in the beef broth and fresh thyme. Bring it to a gentle simmer.
05 - Return those beautiful caramelized onions to the pan with the sauce. Gently nestle your seared meatballs back into the simmering sauce. Make sure they're mostly submerged. Lower the heat to medium-low, cover the pan, and let everything simmer for about 15-20 minutes. This lets the meatballs finish cooking through and soak up all that incredible French onion flavor. The house will start smelling amazing, honestly. I often peek in here, trying to resist stirring too much and breaking a meatball!
06 - Once the meatballs are cooked and the sauce has thickened slightly, take the lid off. Sprinkle the shredded Gruyère and Provolone cheeses generously over the top of the meatballs and sauce. You want a good, even layer. Pop the lid back on or, even better, transfer the oven-safe skillet to a preheated broiler for a minute or two until the cheese is bubbly and golden brown. Watch it like a hawk, though; cheese burns fast! Garnish with fresh parsley. Now, behold your glorious Cheesy French Onion Meatballs!

# Notes:

01 - Don't rush the onion caramelization; it's the heart of the dish.
02 - Store sauce and meatballs separately if possible for best texture.
03 - Ground turkey works, but beef is king here for richness.
04 - Serve over creamy mashed potatoes or with crusty bread for soaking up the sauce.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - large mixing bowl

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 25g
Protein: 40g

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