Cheesy French Onion Meatballs (Print)

Tender meatballs in French onion sauce, crowned with golden cheese. A comfort classic for any meal.

# Ingredients:

→ For the Meatballs

01 - 450 g ground beef
02 - 60 g breadcrumbs
03 - 25 g grated Parmesan cheese
04 - 1 large egg
05 - 2 garlic cloves, minced
06 - 1 teaspoon onion powder
07 - 1 teaspoon Italian seasoning
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ For the Sauce and Finishing

10 - 2 tablespoons olive oil
11 - 2 large onions, thinly sliced
12 - 2 tablespoons unsalted butter
13 - 1 teaspoon granulated sugar
14 - 480 ml beef broth
15 - 120 ml dry white wine (optional)
16 - 1 tablespoon Worcestershire sauce
17 - 1 tablespoon all-purpose flour
18 - 100 g Gruyère or Swiss cheese, shredded
19 - Fresh parsley, chopped (optional, for garnish)

# Steps:

01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix thoroughly until the mixture is uniform.
02 - Shape the mixture into balls approximately 2.5 cm in diameter and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, turning as needed for even cooking, about 6 to 8 minutes. Transfer meatballs to a plate and set aside.
04 - In the same skillet, melt the butter over medium-low heat. Add the sliced onions and sprinkle with sugar. Cook, stirring frequently, until the onions are deep golden brown and caramelized, about 15 to 20 minutes.
05 - Sprinkle the flour over the caramelized onions and stir to coat. Gradually add beef broth, white wine if using, and Worcestershire sauce, scraping the bottom of the pan to deglaze and incorporate any browned bits. Bring the sauce to a gentle simmer.
06 - Return the browned meatballs to the skillet. Cover and simmer over low heat for 10 to 15 minutes, allowing the flavors to meld and the meatballs to cook through.
07 - Preheat the oven broiler. Sprinkle the shredded Gruyère cheese evenly over the meatballs and sauce. Place the skillet under the broiler for 2 to 3 minutes, until the cheese is melted, golden, and bubbling.
08 - Remove skillet from the oven, garnish with chopped parsley if desired, and serve hot, accompanied by crusty bread, mashed potatoes, or pasta.

# Notes:

01 - For a gluten-free adaptation, substitute gluten-free breadcrumbs and a gluten-free flour blend.
02 - Meatballs and caramelized onions can be made a day ahead and stored separately in the refrigerator.
03 - Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months.

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