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- 1 lb ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg I start with ground beef because it gives the meatballs great flavor. I mix in breadcrumbs to help bind everything together. The Parmesan cheese adds a nice, salty taste. Finally, the egg helps hold the mixture in shape. - 1 large onion, thinly sliced - 2 tablespoons unsalted butter - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/2 teaspoon freshly ground black pepper Onions bring a sweet taste when they cook down. I use butter and olive oil for a rich flavor. Dried thyme and garlic powder add depth. Salt and pepper are key for seasoning, making every bite tasty. - 1 cup beef broth - 1 cup Swiss cheese, shredded - Fresh parsley, finely chopped (for garnish) Beef broth adds moisture and flavor to the meatballs. I top everything with Swiss cheese for a creamy finish. A sprinkle of fresh parsley brightens the dish and adds color. {{ingredient_image_2}} To make the meatball mixture, first gather your ingredients. In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, dried thyme, garlic powder, salt, and black pepper. Mix well using your hands or a spatula. It is important to mix thoroughly. This ensures that every bite is full of flavor. Next, it is time to form the meatballs. Take clean hands and scoop out portions of the mixture. Roll them into 1.5-inch meatballs. You should get about 12 to 15 meatballs. Once formed, place them on a plate or tray. When you brown them, make sure to leave space between each meatball. This helps them cook evenly. Now, let's caramelize the onions. In a large skillet, heat two tablespoons of butter and one tablespoon of olive oil over medium heat. Once the butter melts, add the thinly sliced onions. Cook slowly, stirring every few minutes. This process takes about 15 to 20 minutes. The goal is to make the onions soft and golden brown. Perfect caramelization adds rich flavor to the dish. After the onions are caramelized, add the meatballs to the skillet. Cook them for about 5 to 7 minutes, turning gently for even browning. Then, pour in one cup of beef broth, covering the meatballs and onions. Reduce the heat to low and cover the skillet. Let it simmer for 15 to 20 minutes. This step cooks the meatballs through and thickens the sauce slightly. In the last few minutes, sprinkle one cup of shredded Swiss cheese over the meatballs. Cover the skillet to let the cheese melt fully. The melted cheese creates a rich topping that is hard to resist. To keep your meatballs moist, use both breadcrumbs and egg. Breadcrumbs soak up liquid, which helps maintain moisture. The egg binds the mixture and adds richness. If you skip these, your meatballs can end up dry and tough. I suggest using fresh breadcrumbs for the best texture. Caramelizing onions takes time, but you can speed it up. Start with medium heat and use a wider pan. This allows moisture to escape faster. Stir the onions every few minutes to avoid burning. You want them soft and golden. Add a pinch of sugar to enhance the natural sweetness. This makes the flavor richer, adding depth to your dish. Spices can change the whole dish. I recommend adding paprika for a smoky touch or oregano for a warm flavor. For substitutions, ground chicken or turkey works well instead of beef. If you don't have Swiss cheese, try Gruyère or mozzarella. These swaps can help you create a dish that fits your taste. Don’t hesitate to experiment with flavors! Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor of your meatballs significantly. If you have it on hand, use fresh thyme instead of dried for a brighter taste. Don’t Rush the Onions: Caramelizing onions takes time. Allow them to cook slowly to develop their natural sweetness and achieve a rich, deep flavor. Check Meatball Temperature: Ensure your meatballs reach an internal temperature of 160°F (71°C) for safety and optimal texture. A meat thermometer can help with this. Serving Suggestions: Try serving these meatballs over creamy polenta or alongside a fresh baguette for a delightful meal that balances flavors and textures. {{image_4}} You can switch up the meat in these meatballs. Ground turkey or chicken works well. These meats are leaner and still tasty. Just follow the same steps in the recipe. If you want a vegetarian option, try using lentils or chickpeas. Mash them up and mix in breadcrumbs and spices. This keeps the texture nice while adding flavor. Cheese can change the whole dish! Try different kinds like cheddar or gouda. Each cheese brings a unique taste to your meatballs. You can also adjust spices for more heat or sweetness. Add a pinch of cayenne pepper for spice. For sweetness, a dash of sugar can balance the flavors nicely. Pair your meatballs with different sauces. A rich marinara sauce adds a classic touch. A creamy mushroom sauce gives a nice twist too. For sides, try creamy mashed potatoes or a fresh arugula salad. Both options contrast well with the savory meatballs. Enjoy experimenting with these variations! After enjoying your French onion meatballs, save any leftovers. To keep them fresh, place the meatballs in an airtight container. Refrigerate them right away to avoid spoilage. They will last for up to three days in the fridge. To freeze meatballs, let them cool completely. Then, arrange them on a baking sheet. Freeze them for about one hour until firm. After that, transfer the meatballs to a freezer-safe bag. They will stay good for up to three months. When you are ready to eat them, thaw the meatballs in the fridge overnight. Reheat them in a skillet over low heat. Add a splash of beef broth to keep them moist and tasty. You can use leftover meatballs in many fun ways. Try making meatball subs with crusty bread and melted cheese. Or, toss them in pasta with a rich tomato sauce. You can also add them to a soup for extra flavor. For meal prepping, use them in salads or grain bowls. These ideas will make your leftovers exciting! To check if meatballs are cooked, use a meat thermometer. You want the center to reach 160°F. This ensures the meat is safe to eat. If you don’t have a thermometer, look for color cues. The meat should be brown all the way through, with no pink inside. Yes, you can prepare these meatballs ahead. Mix the ingredients and form the meatballs. You can cover and refrigerate them for up to 24 hours. This saves time when you’re ready to cook. When storing pre-made meatballs, place them in an airtight container. They can last in the fridge for about 3 days. If you want to keep them longer, consider freezing. Lay them flat on a tray, freeze until firm, then transfer to a freezer bag. You can easily double or halve this meatball recipe. Just adjust the ingredient quantities accordingly. For example, if doubling, use 2 pounds of ground beef and double the rest of the ingredients. Cooking time may change with larger batches. If you double the meatballs, they may need a few extra minutes to cook. Always check the internal temperature to be sure they are done. This blog post covered how to make delicious meatballs from scratch. We discussed key ingredients like ground beef and Parmesan cheese. I shared tips for mixing the meatball mixture and achieving the perfect caramelized onions. You learned variations for different meats and storage tips for leftovers. Now, get cooking! Experiment with flavors and enjoy your tasty creations. Remember, great meatballs can elevate any meal, so have fun with it!

Savory French Onion Meatballs

Delicious meatballs infused with the rich flavors of caramelized onions and Swiss cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 1 large onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 cup beef broth
  • 1 cup Swiss cheese, shredded
  • 1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions
 

  • In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, dried thyme, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are fully incorporated.
  • Scoop out portions of the mixture and roll them into 1.5-inch meatballs. You should yield about 12-15 meatballs. Place them on a plate or tray and set aside.
  • In a large skillet, heat the butter and olive oil over medium heat. Add the thinly sliced onions and cook slowly, stirring every few minutes, for approximately 15-20 minutes until they are soft and golden brown.
  • Add the formed meatballs to the skillet with the caramelized onions. Cook for about 5-7 minutes, gently turning the meatballs to ensure they brown evenly on all sides.
  • Pour the beef broth into the skillet, covering the meatballs and onions. Reduce the heat to low and cover the skillet. Let it simmer for 15-20 minutes, or until the meatballs are fully cooked through.
  • In the final few minutes of cooking, sprinkle the shredded Swiss cheese over the meatballs. Cover the skillet again and allow the cheese to melt entirely.
  • Remove the skillet from heat. Garnish with finely chopped fresh parsley and serve warm.

Notes

Serve with crusty bread or over noodles for a complete meal.
Keyword French onion, meatballs, savory