French Onion Meatballs

Name: French Onion Meatballs
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 dozen
Ingredients: 2 tablespoons butter, divided; 1 large onion, thinly sliced; 1-1/2 teaspoons salt, divided; 1 teaspoon pepper, divided; 1 teaspoon minced fresh rosemary; 3 tablespoons dry red wine; 2 tablespoons all-purpose flour; 2 cups beef stock; 1 pound ground beef; 1/3 cup panko bread crumbs; 1 large egg, beaten; 2 tablespoons minced fresh parsley; 2 garlic cloves, minced; 2 teaspoons Italian seasoning; 1 cup shredded Gruyere cheese; French bread baguette slices, toasted, optional

Total Time Prep: 40 min. Bake: 20 min.

Yield 2 dozen

Test Kitchen Approved

French onion meatballs are a soul-warming pan of ground beef in caramelized onion sauce with all the flavor—and melty cheese topping—of French onion soup, making for a hearty, crowd-pleasing dinner.

Ingredients

2 tablespoons butter, divided
1 large onion, thinly sliced
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 teaspoon minced fresh rosemary
3 tablespoons dry red wine
2 tablespoons all-purpose flour
2 cups beef stock
1 pound ground beef
1/3 cup panko bread crumbs
1 large egg, beaten
2 tablespoons minced fresh parsley
2 garlic cloves, minced
2 teaspoons Italian seasoning
1 cup shredded Gruyere cheese
French bread baguette slices, toasted, optional

Directions

Preheat oven to 400°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray. Set aside.
In a large oven-safe skillet, melt 1 tablespoon butter over medium-low heat. Add onions; stir to coat. Cook until onions begin to caramelize and are very soft, stirring occasionally, 15-20 minutes. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and rosemary. Add wine; cook until evaporated, 2-3 minutes, stirring constantly.
Stir in remaining butter; once melted, whisk in flour until lightly browned. Slowly whisk in beef stock; bring to a simmer until thickened, 2-3 minutes. Remove from heat; set aside.
In a large bowl, combine ground beef, bread crumbs, egg, parsley, garlic, Italian seasoning, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Bake until internal temperature reaches 165°, 15-20 minutes. Transfer meatballs to skillet with cooked onions; stir to combine. Top with shredded Gruyere.
Preheat broiler. Broil skillet 3-4 in. from heat until cheese is melted, 2-3 minutes. If desired, serve with toasted baguette slices.

Nutrition Facts

1 meatball: 77 calories, 5g fat (2g saturated fat), 27mg cholesterol, 245mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

This recipe adds a delightful bit of sophistication to a family-friendly meal. My children love meatballs and the adults love the caramelized onions and layer of melty Gruyere cheese. —Amy Lents, Grand Forks, North Dakota

Recipe Creator

Community Cook