French Onion Meatballs Recipe

A cast iron skillet with baked french onion meatballs topped with melted cheese and herbs.

5 from 1 vote

French Onion Meatballs Recipe

Wow your guests in one bite. These French onion meatballs combine the best of two comfort foods into one incredible dish. We'll show you how to nail every component for maximum flavor.

Prep Time15

Cook Time2

Resting Time5

Total Time2 20

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 683kcal

Author: Kita Roberts

Ingredients

4 to 5 sweet onions sliced into thin strips
1 tsp Kosher salt
1 lb ground beef
1 lb ground pork
1 tsp garlic powder
1 tsp dried onion flakes
½ cup panko we use pork panko to keep it low-carb
1 egg
½ cup milk
3 tbsp Fresh Thyme divided
Black pepper
¼ cup White wine
1 cup Beef Broth
1 tbsp Worcestershire
1 tsp cornstarch
8 oz Gruyere cheese shredded

Instructions

Caramalize the Onions

Preheat oven to 375 degrees F.
Add the onions and butter to a large cast iron skillet with lid or braiser.
Place the onions in the skillet and season with a pinch of salt and fresh thyme sprigs, cover with the lid and cook for 90 minutes.
Carefully remove the lid and stir the onions.
Cover and cook 30 minutes longer. You want the onions to start to take on a rich brown caramelized color but not be burnt.

Make the meatballs:

Meanwhile, make the meatballs.
In a large bowl, combine the ground beef and pork together, breaking into small clumps.
Stir the milk and egg together in a bow. Add the pork panko and let it sit for a minute.
Then add it to the bowl with the ground meat.
Add a pinch of salt, garlic powder, dried onion flakes, ½ teaspoon of fresh thyme, and black pepper.
Using your hands, gently combine the meat mixture and then form into meatballs about 1 ½” wide.
Chill in the fridge for 20 minutes until ready to cook.
Remove the skillet from the oven and set the onions aside. They should be a deep golden.

Sear the Meatballs and Make the Sauce:

Add 1 tbsp oil to the skillet and preheat over medium heat.
When heated, sear the meatballs on one side for about 1 to 2 minutes to brown.
Set the meatballs aside.
Then deglaze the pan by carefully adding in the white wine and using a wooden spoon to scrape up any browned bits stuck to the bottom.
Let the wine simmer for 1 minute to reduce,then slowly pour in all but one tablespoon of the beef broth.
Add the Worcestershire and the remaining fresh thyme.
In a small bowl, mix the cornstarch with the remaining beef broth to make a slurry.
Add it to the skillet and allow the liquid to thicken for 3 to 4 minutes.
Stir the onions back into the broth the nestle the meatballs, browned side facing up, into the onions.

Cook the Meatballs:

Return to the oven, uncovered, and cook for 20 minutes, until the meatballs reach an internal temperature of 165 degrees F with a digital meat thermometer.
Remove the skillet from the oven, increase the heat to broil and sprinkle the skillet of meatballs with the cheese.

Add the Gooey Cheese Topping and Serve:

Place the French onion meatballs under the broiler with a watchful eye for 3 to 4 minutes until the cheese gets browned and melted.
Remove from the oven. Allow the meatballs to cool for 5 minutes before serving with a sprinkle of crispy onions and fresh thyme on top.

Notes

A note about onions: It's important to use sweet onions when caramelizing onions for the nutty, sweet flavor. They are the shorter, flat onions that are a pale yellow in color. We recommend Vidalia, Maui, or Walla Walla onions if you can find them. Bulk yellow onions work, but we find using sweet onions takes this recipe from good to great.

Nutrition