If you’re ready to upgrade your meatball game, say hello to these French Onion Meatballs! Juicy pork and beef meatballs are stuffed with sweet caramelized onions and capped with a gooey blend of Gruyère and cheddar cheese. These delightful bites combine the comforting flavors of French onion soup into a mouthwatering appetizer or main dish that’s perfect for any occasion!
Budget Information
The total cost for this delicious French Onion Meatballs recipe is approximately $15.93, making it $2.66 per serving for six servings. Here’s a breakdown of the ingredient costs:
- Sweet onions: $2.50
- Butter: $0.75
- Ground beef (1 lb): $5.00
- Ground pork (1 lb): $4.00
- Panko breadcrumbs: $1.50
- Egg: $0.25
- Milk: $0.50
- Gruyère cheese: $3.00
- Worcestershire sauce, thyme, garlic powder, salt, and pepper: $0.43 (combined)
Why This Recipe Works
This recipe works because it infuses the rich, sweet flavor of caramelized onions directly into the meatballs while allowing the delightful seasoning of beef and pork to shine through. We’ve replaced the usual soup mix with freshly cooked onions that bring depth and a luscious texture to every bite. Plus, who can resist that gorgeous cheese pull when you dig into a meatball? This dish isn’t just a meal; it’s a flavor bomb that elevates any gathering!
Ingredients + Optional Substitutions
Here’s what you’ll need to create these indulgent meatballs:
- 2 large Sweet onions ($2.50) – Sweet onions like Vidalia or Walla Walla work best for that caramelized flavor.
- 4 tablespoons Unsalted butter ($0.75)
- 1 teaspoon Kosher salt ($0.05)
- 1 lb Ground beef ($5.00)
- 1 lb Ground pork ($4.00)
- 1 teaspoon Garlic powder ($0.15)
- 2 tablespoons Dried onion flakes ($0.10)
- 1 cup Panko breadcrumbs ($1.50) – Use pork panko for a low-carb option.
- 1 large Egg ($0.25)
- ¼ cup Milk ($0.50)
- 1 tablespoon Fresh thyme ($0.25)
- 1 teaspoon Black pepper ($0.05)
- ½ cup Dry white wine ($1.50)
- 1 cup Beef broth ($0.50)
- 2 tablespoons Worcestershire sauce ($0.25)
- 1 tablespoon Cornstarch ($0.05)
- 1 cup Gruyère cheese, shredded ($3.00)
- Optional garnish: Crispy onions ($0.50) – Because let’s be honest, you’ll want that extra crunch!
Step-by-Step Recipe Instructions
Step 1: Caramelize the Onions – Preheat your oven to 375°F. In a cast iron skillet, combine your sliced sweet onions with butter and season with a sprinkling of salt. Cover the skillet with a lid and let it slow-cook in the oven for 90 minutes. Yes, 90 minutes! In this time, the onions will soften and develop that beautiful golden-brown color. After 90 minutes, remove the lid, give them a good stir, and continue cooking uncovered for an additional 30 minutes. This step is where the real magic happens, as those sugars develop and caramelize to perfection. Just keep an eye on them to avoid burning!
Step 2: Prepare the Meatballs – While your onions are caramelizing and making your kitchen smell heavenly, it’s time to prepare the meatball mixture. In a large mixing bowl, combine the ground beef and ground pork together, breaking them into small clumps. In a separate bowl, whisk together the milk and egg before adding in the soaked panko breadcrumbs. Once mixed, add this to your meat mixture. Now, sprinkle in the garlic powder, dried onion flakes, a pinch of salt, black pepper, and half of the fresh thyme. The real secret to flavorful meatballs is gentle mixing; so with clean hands, combine everything until just combined. Form this mixture into 1½-inch meatballs and place them on a baking sheet. Chill them in the refrigerator while you finish with the onions.
Step 3: Brown the Meatballs – With your onions caramelized to a rich, golden brown, remove them from the skillet and set them aside. In the same skillet (because why waste that flavor?), add a tablespoon of oil and let it heat over medium heat before adding your meatballs. Sear the meatballs for about 1 to 2 minutes on each side until they’re golden brown. Don’t overcrowd the skillet—work in batches if necessary.
Step 4: Make the Sauce – After browning the meatballs, deglaze your skillet with a splash of white wine, using a wooden spoon to scrape up any of those lovely browned bits stuck to the bottom. Let the wine simmer for a good minute to reduce slightly. Now, pour in the beef broth, add Worcestershire sauce, and the remaining fresh thyme, and bring it to a simmer. To thicken this flavorful sauce, create a slurry by mixing the cornstarch with a little bit of cold water before stirring it into the skillet. Cook for another 3 to 4 minutes, allowing that sauce to thicken just right!
Step 5: Combine and Cook – Once your sauce is thickened, stir the caramelized onions back into the sauce and then nestle your beautiful browned meatballs back into this mixture. Return the skillet to the oven, uncovered, and bake for 20 minutes or until the meatballs are cooked through with an internal temperature of 165°F.
Step 6: Broil with Cheese – To finish off these delectable meatballs, sprinkle a generous layer of shredded Gruyère cheese on top and place under the broiler for just 3 to 4 minutes—keep a close eye on them! You want the cheese melty, bubbly, and golden brown. Remove from the oven and sprinkle with crispy onions and a bit more fresh thyme for a pop of color and crunch.
Nutritional Facts
Here’s a breakdown of what you’re enjoying with each serving:
- Calories: 683
- Protein: 42g
- Carbohydrates: 24g
- Total Fat: 45g
- Saturated Fat: 20g
- Fiber: 3g
- Sugar: 13g
- Sodium: 1010mg
Storage and Reheating Tips
Cool any leftovers completely before transferring them to an airtight container. Store in the fridge, where they’ll keep well for up to 3 days. When it’s time to indulge in those delightful meatballs again, reheat them in the oven at 350°F until warmed through, adding a splash of beef broth if you find they’ve dried out a bit. Alternatively, you can pop them in the microwave, but remember that reheating in the oven will give you that lovely cheese texture back!
Serving Suggestions
Serve these French Onion Meatballs as a warm and inviting appetizer at your next gathering with crusty bread for dipping. You can also make it a meal by pairing them with creamy mashed potatoes or buttermilk biscuits to soak up all that luscious onion and cheese sauce. For a pasta twist, serve them over a bed of buttered egg noodles. No matter how you present them, your guests are in for a treat!
Reader Tips or Helpful Notes
1. Patience is Key: Don’t rush the caramelization process for your onions; it builds that incredible depth of flavor you want.
2. Sear Them Right: Browning the meatballs is not just about looks; it adds layers of flavor that will elevate this dish to gourmet levels.
3. Cheese Experiment: If you can’t find Gruyère, feel free to use Swiss or even a nice mozzarella for a stretchier cheese experience. Just take care to keep that melty goodness!
Recipe FAQs
1. Can I make these meatballs ahead of time? Absolutely! You can prepare and shape them a day in advance; just store them in the fridge until you’re ready to cook.
2. What’s the best way to freeze leftovers? Allow them to cool, then freeze them in an airtight container. Whenever you’re ready to enjoy, thaw overnight in the fridge and reheat as mentioned before.
3. Can I use only ground beef for this recipe? Yes, absolutely! If you prefer to keep it simple, just use ground beef, but mix in some extra seasoning for additional flavor.
4. Can these be made in the slow cooker? Sure! After browning the meatballs, you can transfer everything to a slow cooker and cook on low for about 4 hours in the sauce.
5. Are these meatballs spicy? Not at all! They have a rich, savory flavor profile, but if you want a kick, feel free to add a pinch of red pepper flakes when mixing your meat!
