French Onion Meatballs Delight (Printer-Friendly)

Juicy beef meatballs with caramelized onions and melted Gruyère for a rich and comforting dinner.

# What You’ll Need:

→ Meatball Mixture

01 - 1 lb ground beef (80/20 lean to fat ratio)
02 - 1 cup regular fine breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/4 cup chopped fresh Italian parsley
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1 teaspoon onion powder
08 - Salt and black pepper to taste

→ French Onion Sauce

09 - 2 large onions, thinly sliced
10 - 2 tablespoons olive oil
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon balsamic vinegar
13 - 1 cup beef broth
14 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
15 - 1 cup shredded Gruyère cheese
16 - Fresh parsley for garnish

# Steps to Follow:

01 - Preheat oven to 400°F. In a large bowl, gently mix ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, onion powder, salt, and pepper until evenly combined without overmixing.
02 - Use a cookie scoop or tablespoon to portion meat mixture into 1.5-inch diameter spheres. Roll each between palms for uniform shape to ensure even cooking.
03 - Place meatballs on a parchment-lined baking sheet spaced apart. Bake at 400°F for 20 minutes until browned and reaching an internal temperature of 165°F.
04 - Heat olive oil and butter in a large skillet over medium heat. Add sliced onions and cook slowly for 15-20 minutes, stirring occasionally until deeply golden brown and sweet.
05 - Deglaze skillet with balsamic vinegar, scraping up browned bits. Add beef broth and thyme, then simmer for 5 minutes to develop a rich, savory sauce.
06 - Reduce oven temperature to 350°F. Transfer meatballs to a baking dish with sides. Pour onion sauce over meatballs and evenly top with shredded Gruyère cheese. Bake 10-15 minutes until cheese melts and bubbles.
07 - Remove from oven, sprinkle fresh parsley over the top, and serve warm.

# Helpful Hints:

01 - Allow meatball mixture to rest for 10 minutes before shaping to let breadcrumbs absorb moisture for better texture.
02 - Use a cast iron skillet for ideal heat distribution and perfect onion caramelization.
03 - Meatballs can be prepared up to 24 hours ahead, stored uncooked in the refrigerator, or frozen before the final bake.
04 - Rest the finished dish 5 minutes before serving to let flavors meld and sauce thicken.

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