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- 1 lb ground beef - 1/2 lb ground pork (optional) - 1 large onion, finely chopped - 2 cloves garlic, minced - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - Ground pork adds flavor and moisture. If you prefer, use just beef. - Olive oil for cooking helps brown the meatballs. - Fresh parsley for garnish adds color and freshness. These ingredients work together to create a hearty, savory dish. The beef gives a rich flavor, while the onion brings sweetness. The garlic adds depth, and the herbs bring aroma. If you choose to add ground pork, it enhances the meatballs' texture. {{ingredient_image_2}} First, grab a medium skillet and heat 1 tablespoon of olive oil over medium heat. Add 1 large onion, finely chopped. Sauté the onion until it becomes soft and caramelized, which takes about 10 to 12 minutes. Stir in 2 cloves of minced garlic for the last 2 minutes. This adds great flavor. After that, remove the skillet from the heat and let the mixture cool slightly. Next, take a large mixing bowl. Combine 1 pound of ground beef and 1/2 pound of ground pork if you want. You can skip the pork for a beef-only version. Add 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1 large egg. Don't forget 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Finally, mix in your cooled onion and garlic mixture. Be gentle when mixing to keep the meatballs tender. Now, it's time to form the meatballs. Preheat your oven to 400°F (200°C). With your hands, shape the meat mixture into 1-inch meatballs. Place them on a baking sheet lined with parchment paper. Make sure they are spaced out evenly. This helps them cook properly. While the meatballs bake, go back to the same skillet you used for the onions. Pour in 1 cup of beef broth and add 1 tablespoon of balsamic vinegar. Bring this to a gentle simmer. Allow it to reduce slightly for about 5 to 7 minutes. This will concentrate the flavors and make the sauce rich. When the meatballs are done baking, carefully transfer them into the skillet with the sauce. Gently coat each meatball in the sauce. Let them simmer together for an additional 5 minutes. This step allows the meatballs to soak in the rich flavor of the sauce. To serve, arrange the meatballs on a platter. Drizzle the savory sauce over them. For a pop of color, garnish with freshly chopped parsley. You can also serve these meatballs with crusty bread or creamy mashed potatoes for a full meal. To make sure your meatballs are tender, avoid overmixing the meat mixture. Mix gently until just combined. Also, adding breadcrumbs helps in keeping them soft. The egg acts as a binder and adds moisture. Using a mix of ground beef and pork can enhance tenderness. If you prefer beef-only, that works too! One common mistake is not cooking the onions enough. Caramelizing onions adds great flavor. If you rush this step, your meatballs might taste flat. Another mistake is baking the meatballs too long. Keep an eye on them to prevent dryness. Also, ensure that the meatballs are evenly spaced on the baking sheet. This helps them cook evenly. To boost flavor, use fresh herbs like parsley for garnish. Fresh herbs brighten the dish. Adding balsamic vinegar to the sauce gives a sweet touch. If you like, add a pinch of crushed red pepper for heat. You can also try different cheeses in the meat mixture. Fontina or Gruyère can add a nice twist. Pro Tips Use Fresh Herbs: Fresh thyme or parsley can elevate the flavor profile of your meatballs. Consider adding them to the meat mixture for a burst of freshness. Chill the Mixture: If you have time, chill the meatball mixture for 30 minutes before forming the meatballs. This helps them hold their shape better while cooking. Don’t Overmix: When combining the ingredients, mix just until combined. Overmixing can lead to tough meatballs, so handle the mixture gently. Garnish Creatively: A sprinkle of freshly chopped chives or a drizzle of balsamic glaze can add visual appeal and an extra layer of flavor to your dish. {{image_4}} You can change the meat in these meatballs. Use ground turkey or chicken for a lighter option. If you love flavor, try lamb for a rich twist. For a beef-only version, simply skip the pork. This makes the dish more budget-friendly. For a vegetarian option, use lentils or quinoa instead of meat. Both add protein and texture. You can also try chickpeas mashed with spices. For a vegan version, replace the egg with a flaxseed mixture. Use vegan cheese or nutritional yeast to keep the cheesy goodness. You can tweak the spices to fit your taste. Add rosemary for a fragrant touch. Smoked paprika brings a nice depth. If you like heat, sprinkle in some red pepper flakes. Fresh herbs like basil or cilantro can brighten the dish. Each choice changes the flavor and makes it unique. After you enjoy your French onion meatballs, let them cool. Place them in an airtight container. Make sure to separate the meatballs from the sauce to keep them fresh. You can store them in the fridge for up to three days. This helps keep the flavors intact and prevents sogginess. When you're ready to eat the leftovers, reheat them gently. You can use a stovetop or microwave. If using the stovetop, place the meatballs and sauce in a pan. Heat over low heat, stirring often until warm. For the microwave, place the meatballs in a bowl. Cover with a damp paper towel and heat in short bursts, checking often. This keeps the meatballs moist and tasty. To freeze your meatballs, arrange them on a baking sheet. Make sure they don’t touch each other. Freeze them for about an hour until solid. Then, transfer them to a freezer-friendly bag. Remove as much air as possible before sealing. They can be frozen for up to three months. When you're ready to eat them, thaw overnight in the fridge before reheating. This keeps them fresh and flavorful. You can serve French onion meatballs with many sides. Here are some favorites: - Crusty bread for dipping in sauce. - Creamy mashed potatoes for a hearty meal. - A simple green salad for freshness. - Pasta for a filling option. These sides balance the rich flavors of the meatballs and sauce. Yes, you can use a slow cooker! To do this: 1. Make the meatballs as directed. 2. Brown them in a skillet first for flavor. 3. Place them in the slow cooker with the sauce. 4. Cook on low for 4-6 hours. This method allows the meatballs to soak up the sauce well. Freezing meatballs is easy. Here’s how: 1. Allow the cooked meatballs to cool completely. 2. Place them on a baking sheet in a single layer. 3. Freeze them for about 1-2 hours. 4. Transfer to a freezer bag or container. 5. Label and date it before sealing. You can store them for up to three months. Yes, making the sauce ahead is a great idea! - Prepare the sauce after cooking the meatballs. - Let it cool, then store it in the fridge. - It stays fresh for 3-4 days. Reheat the sauce when you are ready to serve. This saves time and adds flavor. You now have a complete guide to making French Onion Meatballs. We covered the main ingredients, plus tips for making them tender. I shared step-by-step instructions and variations to suit your taste. Don’t forget the best storage methods to keep leftovers fresh. Experiment with flavors and enjoy your meal. Whether you serve them with pasta or bread, these meatballs will impress!

Savory French Onion Meatballs

Delicious meatballs infused with caramelized onions and served in a rich beef broth sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine French
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • to taste none olive oil for cooking
  • to taste none fresh parsley for garnish

Instructions
 

  • In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until soft and caramelized, about 10-12 minutes. Stir in the minced garlic for the last 2 minutes of cooking, then remove from heat and allow to cool slightly.
  • In a large mixing bowl, combine the ground beef, ground pork (if using), breadcrumbs, grated Parmesan, egg, dried thyme, salt, black pepper, and the cooled onion-garlic mixture. Mix gently until just combined.
  • Preheat your oven to 400°F (200°C). Shape the mixture into meatballs approximately 1 inch in diameter and place them on a baking sheet lined with parchment paper.
  • Transfer the baking sheet to the preheated oven and bake the meatballs for 20-25 minutes, or until fully cooked through and browned.
  • While the meatballs are baking, return to the skillet used for the onions. Pour in the beef broth and add the balsamic vinegar. Bring to a gentle simmer and reduce slightly for about 5-7 minutes.
  • Once the meatballs are baked, transfer them into the skillet with the sauce, gently coating each meatball. Let them simmer together for an additional 5 minutes.
  • Arrange the meatballs on a serving platter, drizzling the sauce over them. Garnish with freshly chopped parsley.

Notes

Serve with crusty bread or creamy mashed potatoes for a complete meal experience.
Keyword beef, French onion, meatballs, pork, savory