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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 - 1 cup beef broth - 1 tablespoon balsamic vinegar - Olive oil for cooking - Fresh parsley for garnish To create these French onion meatballs, we start with the main protein. I use ground beef for a rich flavor. If you want, add ground pork for extra juiciness. The mix of these meats brings depth to each bite. Next, I focus on aromatics. A large onion gives sweetness when sautéed. I finely chop it and cook it until it's soft and caramelized. The smell is amazing! I also add minced garlic, which adds a savory punch. For binding, I use breadcrumbs and a large egg. This mix holds the meatballs together while keeping them tender. The breadcrumbs soak up flavors, making each meatball delicious. Seasonings are key in this dish. I use dried thyme, salt, and black pepper. The thyme adds warmth and earthiness. Lastly, the sauces! I include beef broth and balsamic vinegar for a rich sauce. The broth adds depth, while the vinegar gives a tangy kick. Together, they make the meatballs shine! {{ingredient_image_1}} To start, heat a tablespoon of olive oil in a skillet over medium heat. When the oil warms up, add the finely chopped onion. Cook the onion for about 10 to 12 minutes. You want them to get soft and caramelized. This step brings out their natural sweetness. After the onions reach a lovely golden color, add the minced garlic to the skillet. Let it cook for just 2 more minutes. This will give your meatballs a rich flavor. Once done, remove the skillet from the heat and let the mixture cool a bit. In a large mixing bowl, combine the ground beef and optional ground pork. Add the breadcrumbs, grated Parmesan cheese, and the cooled onion-garlic mixture. Next, crack in one large egg. Season with dried thyme, salt, and black pepper. Mix everything gently until it's just combined. Be careful not to overmix. Overmixing can lead to tough meatballs. You want them to be tender and juicy. Now, preheat your oven to 400°F (200°C). While it heats up, shape the meat mixture into meatballs. Aim for about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Once the oven is ready, bake the meatballs. They should take about 20 to 25 minutes. Check if they are cooked through and nicely browned. While the meatballs bake, prepare the sauce in the same skillet used for the onions. Pour in the beef broth and balsamic vinegar. Bring this mixture to a simmer over medium heat. Let it reduce for about 5 to 7 minutes. This step will deepen the flavor of the sauce. Once the meatballs are cooked, add them to the skillet. Gently turn them to coat in the sauce. Let them simmer together for an extra 5 minutes. This allows the meatballs to soak up all that delicious flavor. To make soft, tender meatballs, do not overmix the meat mixture. When you combine the ground beef and pork with breadcrumbs, egg, and spices, mix just until everything is combined. Overmixing makes the meatballs tough. Using the right meat ratios also helps. A mix of ground beef and pork gives great flavor and texture. If you prefer a beef-only version, that works too. Stick to one pound of ground beef for a pure taste. Using fresh herbs can add bright flavors to your meatballs. Fresh thyme, for example, can enhance the savory taste. Dried herbs are fine, but fresh herbs give a better kick. Adding cheese like Parmesan makes the meatballs rich and creamy. It melts into the meatballs and adds depth to each bite. Don't skip the cheese; it makes a big difference! You can choose between oven baking and stovetop cooking. Baking is easy and requires less attention. Just shape the meatballs and pop them in the oven. They will cook evenly and get a nice brown color. If you have leftovers, freezing them is a great option. Let the meatballs cool, then place them in a freezer bag. They can last for up to three months. When you want to eat them, thaw in the fridge overnight and reheat in the oven or on the stove. This way, you can enjoy French Onion Meatballs anytime! Pro Tips Tip Title 1: Make sure to finely chop the onions to ensure they caramelize evenly and integrate well into the meat mixture. Tip Title 2: For extra flavor, consider adding a splash of Worcestershire sauce to the meat mixture. Tip Title 3: Let the meatballs rest for a few minutes after baking to help them hold their shape when adding them to the sauce. Tip Title 4: Use fresh herbs instead of dried for a brighter flavor, especially if you have access to fresh thyme or parsley. {{image_2}} You can switch up the meats for your French onion meatballs. Ground turkey or chicken works well. These options keep the meatballs lighter. If you want a vegetarian dish, use plant-based meat. This change keeps the flavors but makes it meat-free. To add more flavor, try adding spices like paprika or cumin. These spices give a warm kick. You can also play with cheeses. Mixing in mozzarella or Swiss cheese adds creaminess. Each cheese brings a different taste that can surprise you! French onion meatballs shine when served with pasta or rice. The sauce coats the grains well. You can also serve them with crusty bread. This combo is perfect for dipping. Want a fun twist? Make sliders! Just use small buns for a tasty bite-sized treat. To keep your French onion meatballs fresh, store them in the fridge. Place them in an airtight container. They will stay good for up to three days. Make sure the meatballs cool completely before sealing the container. This helps avoid moisture build-up, which can cause sogginess. If you want to save some for later, freezing is a great option. First, let the meatballs cool completely. Then, arrange them on a baking sheet, making sure they don’t touch. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. They can last for about three months. When you're ready to eat, thaw them overnight in the fridge. To reheat your meatballs, use a few methods. The oven works well. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 15-20 minutes. This helps keep them juicy. You can also reheat them in a skillet with a little sauce over medium heat. Cover the pan to keep moisture in. For a quick option, use the microwave. Heat in short bursts, checking to avoid overcooking. French onion meatballs can last in the fridge for about three to four days. Make sure you store them in an airtight container. This keeps them fresh and tasty. Always check for any signs of spoilage before enjoying leftovers. Yes, you can make these meatballs in advance! Prepare them a day early and store them in the fridge. You can also freeze them for later. Just shape the meatballs and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When you're ready to eat, bake them straight from the freezer, adding a few extra minutes to the cooking time. These meatballs pair well with many sides. Here are some popular choices: - Mashed potatoes for a creamy base. - Pasta like spaghetti or egg noodles. - Crusty bread to soak up the sauce. - A fresh green salad for a crunchy contrast. This blog post shared an easy way to make French Onion Meatballs. You learned about key ingredients, from meat to seasonings. The steps showed how to prepare, mix, and bake. I also provided tips to keep your meatballs tender and flavorful. Try different flavors and serving options to enjoy this dish. Remember, you can store leftovers or freeze them for later. Enjoy your cooking and happy eating!

Savory French Onion Meatballs

Delicious meatballs infused with caramelized onions and served in a rich 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
  • 0.5 lb ground pork
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil for cooking
  • 1 bunch fresh parsley for garnish

Instructions
 

  • Prepare the Onion Mixture: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and caramelized, about 10-12 minutes. Add the minced garlic for the last 2 minutes of cooking. Remove from heat and let it cool slightly.
  • Make the Meat Mixture: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan, egg, dried thyme, salt, black pepper, and the cooled onion-garlic mixture. Mix until just combined – avoid overmixing to maintain tender meatballs.
  • Form the Meatballs: Preheat your oven to 400°F (200°C). Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
  • Bake the Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned.
  • Prepare the Sauce: While the meatballs are baking, in the same skillet used for onions, add the beef broth and balsamic vinegar. Bring to a simmer and allow it to reduce slightly for about 5-7 minutes.
  • Combine Meatballs and Sauce: Once the meatballs are done, carefully add them to the skillet with the sauce, turning them to coat well. Let them simmer together for an additional 5 minutes to soak in the flavors.
  • Serve: Transfer the meatballs to a serving dish, pour the sauce over them, and garnish with fresh parsley.

Notes

Ground pork is optional for a beef-only version.
Keyword beef, meatballs, onion, pork, savory