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- 1 pound ground beef - 1/2 pound ground pork - 1 cup breadcrumbs - 1 large onion, finely chopped - 3 cloves garlic, minced - 1/4 cup beef broth - 1 large egg - 1 tablespoon soy sauce - 2 tablespoons Worcestershire sauce (non-alcoholic) - 1 teaspoon dried thyme - 1 teaspoon black pepper - 1 teaspoon salt - 1 cup shredded Gruyère cheese - 2 tablespoons fresh parsley, chopped, for garnish Use fresh, high-quality meat for the best flavor. Ground beef should be lean. Ground pork adds moisture and richness. Fresh breadcrumbs provide better texture than dried ones. A good Gruyère cheese is key for that rich, melty topping. Choose a fresh onion that feels heavy, with a firm skin. Fresh herbs enhance flavor and add freshness. If you want a lighter option, use ground turkey instead of beef and pork. For a gluten-free dish, swap breadcrumbs for crushed gluten-free crackers. You can also use vegetable broth to replace beef broth for a lighter taste. If Gruyère is not available, you can try Swiss cheese or mozzarella for a similar meltiness. {{ingredient_image_1}} First, you need to preheat your oven. Set it to 400°F (200°C). This helps the meatballs cook well. Next, take a baking sheet and line it with parchment paper. The paper keeps the meatballs from sticking. This makes cleanup easy. In a large skillet, pour in one tablespoon of olive oil. Heat it over medium heat. Add the finely chopped onion. Cook the onion until it becomes soft and golden. This should take about 15-20 minutes. Stir it often to stop it from burning. After 15 minutes, add the minced garlic. Cook for two more minutes. Then, take the skillet off the heat and let the mixture cool. Grab a large bowl. In it, combine the ground beef and ground pork. Next, add the breadcrumbs, egg, and beef broth. Pour in the soy sauce and Worcestershire sauce, too. Then, add the dried thyme, black pepper, and salt. Finally, mix in the cooled onion and garlic. Use your hands to combine everything well. This mixture is key to your meatballs. Now it’s time to form the meatballs. Take a handful of the mixture and shape it into a ball about 1.5 inches wide. Place each meatball on the baking sheet as you go. Make sure there is space between them. Bake the meatballs in your preheated oven for 20-25 minutes. They should be cooked through and browned. Once the meatballs are done, take them out of the oven. Sprinkle shredded Gruyère cheese on top of each meatball. This cheese adds a rich, creamy flavor. Return the meatballs to the oven for an extra 5 minutes. This melts the cheese and makes it bubbly. After that, let the meatballs rest for a couple of minutes. Finally, garnish with fresh parsley before serving. Enjoy your flavorful creation! To get sweet, golden onions, start with a good amount of olive oil. Heat it over medium heat in a large skillet. Add your chopped onion and let it cook slowly. Stir the onions often to prevent burning. You want them to take their time. This process takes about 15-20 minutes. When the onions turn soft and brown, add minced garlic for the last 2 minutes. This adds great flavor. Once done, let the mix cool before adding it to the meatball mix. When forming meatballs, keep your hands slightly wet. This helps prevent sticking. Grab about a handful of the meat mixture and roll it into a ball, about the size of a golf ball. Make sure the meatballs are even in size. This helps them cook at the same rate. Place them on your baking sheet, leaving space between each one. This space allows hot air to circulate and cook them evenly. To ensure your meatballs cook evenly, bake them on a lined baking sheet. The parchment paper helps with easy cleanup, too. You’ll want to check the meatballs halfway through cooking. If one side is browning faster, you can turn them to get a nice, even color. Bake until they are fully cooked and reach a safe internal temperature. Adding Gruyère cheese at the end gives them that extra touch of flavor. Let them rest a couple of minutes before serving. This helps keep them juicy and delicious. Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor profile of your meatballs. Consider adding a teaspoon of fresh thyme instead of dried for a more vibrant taste. Perfectly Caramelized Onions: To achieve the best caramelization, cook your onions on low heat and stir them frequently. This will bring out their natural sweetness and enhance the overall flavor of the dish. Cheese Variation: While Gruyère adds a delightful nutty flavor, feel free to experiment with other cheeses like mozzarella or cheddar for different flavor profiles in your meatballs. Make Ahead: Prepare the meatballs in advance and refrigerate them. You can bake them just before serving, which makes this dish perfect for entertaining. {{image_2}} You can switch up the meat in these meatballs for a new twist. Ground turkey or chicken works well. They are leaner but still tasty. If you want more flavor, try adding some Italian sausage. It gives a nice spice to the dish. Mixing different meats can make each bite exciting. If you prefer a meat-free option, you can make veggie meatballs. Use lentils or black beans as the base. They add protein and can be very filling. Combine them with breadcrumbs and your favorite spices. Add some grated vegetables like carrots or zucchini for extra nutrition. You can still use the same onion and garlic for great flavor. Spice up your meatballs with fun flavors. Add some chopped mushrooms for an earthy taste. You can mix in fresh herbs like basil or parsley for brightness. A splash of balsamic vinegar can add depth. For a kick, try adding crushed red pepper flakes. Experimenting with cheese is also a great idea. Mozzarella or feta can bring a different taste and texture. To store your leftover meatballs, let them cool first. Place them in an airtight container. If you have a lot, use a few small containers to save space. Store the container in the fridge. These meatballs will stay fresh for about three to four days. Reheating your meatballs is simple. You can use the oven or microwave. If you choose the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet. Heat them for about 10-15 minutes. If using a microwave, place the meatballs in a microwave-safe bowl. Heat them for 1-2 minutes, checking to see if they are hot. Add a splash of beef broth to keep them moist. You can freeze your meatballs for longer storage. First, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze them for 1-2 hours until firm. Then, transfer them to a freezer bag or container. Be sure to remove as much air as possible. Label the bag with the date. Your meatballs can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. Yes, you can use ground turkey or chicken. These meats are leaner than beef and pork. They will make your meatballs lighter. Just remember, the flavor will change a bit. You may want to add more seasoning to enhance the taste. These meatballs pair well with many sides. Here are some great options: - Mashed potatoes - Rice - Pasta - Crusty bread - Side salad Each option will soak up the delicious flavors. You can mix and match based on what you like. Cooked meatballs can last in the fridge for about three to four days. Make sure to store them in an airtight container. This keeps them fresh and safe to eat later. If you notice any off smells, it’s best to toss them. Absolutely! You can prepare the meatballs and bake them ahead of time. After baking, let them cool completely. Then, store them in the fridge or freezer. When ready to eat, just reheat and enjoy. This makes meal prep easy and fast! This post shared key steps to make delicious French Onion Meatballs. We covered all ingredients, cooking tips, and variations to suit your taste. Remember, quality ingredients make a big difference. Try fun alternatives and store leftovers for another meal. With these tips, you can impress family and friends. Enjoy creating this tasty dish and make it part of your recipe collection. Happy cooking!

French Onion Meatballs

Savory meatballs infused with caramelized onions and Gruyère cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 2 ground pork
  • 1 cup breadcrumbs
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 4 cup beef broth
  • 1 large egg
  • 1 tablespoon soy sauce
  • 2 tablespoons Worcestershire sauce (non-alcoholic)
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until soft and caramelized, about 15-20 minutes. Stir frequently to avoid burning. Add the minced garlic during the last 2 minutes of cooking, then remove from heat and let cool.
  • In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, beef broth, soy sauce, Worcestershire sauce, thyme, black pepper, and salt. Add the cooled onion and garlic mixture and mix until well combined.
  • Using your hands, form the mixture into golf ball-sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for about 20-25 minutes, or until cooked through and browned.
  • Remove the meatballs from the oven, sprinkle the shredded Gruyère cheese on top of each meatball, then return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  • Once done, remove from the oven and let them rest for a couple of minutes.
  • Garnish with fresh parsley before serving.

Notes

Serve with crusty bread for a complete meal.
Keyword cheese, French onion, meatballs