Description
These meatballs are perfect for serving over mashed potatoes, rice, or even piled onto a toasty baguette for a French onion-inspired sandwich. And let’s not forget the melty Gruyère or Swiss cheese on top—it ties the whole dish together with its creamy, nutty goodness.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
For the French Onion Sauce:
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 teaspoon sugar (helps caramelization)
- 1/2 teaspoon salt
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 tablespoon balsamic vinegar
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup shredded Gruyère or Swiss cheese
Instructions
Step 1: Make the Meatballs
- In a large bowl, mix the ground beef, bread crumbs, Parmesan, egg, garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
- Form the mixture into meatballs (about 1 ½ inches in diameter).
- Heat a large skillet over medium heat and add a little oil. Brown the meatballs on all sides (about 2-3 minutes per side), then remove from the pan and set aside.
Step 2: Caramelize the Onions
- In the same skillet, melt the butter over medium heat. Add the sliced onions, sugar, and salt.
- Cook, stirring occasionally, for about 10-15 minutes until the onions are golden and caramelized.
- Add thyme and balsamic vinegar, stirring to deglaze the pan.
Step 3: Simmer the Meatballs in the Sauce
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
- Return the meatballs to the skillet, nestling them into the sauce.
- Cover and let simmer for about 10 minutes until the meatballs are fully cooked.
Step 4: Melt the Cheese & Serve
- Sprinkle shredded Gruyère or Swiss cheese over the meatballs.
- Cover the pan and let the cheese melt for 2-3 minutes.
- Serve warm over mashed potatoes, pasta, or with toasted bread for dipping.