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French Onion Meatballs

Delicious meatballs featuring the rich flavors of French onion soup, baked to perfection and served in a savory broth with melted cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground beef Opt for ground beef with a bit of fat content for moisture.
  • 1 small onion, finely chopped For added sweetness and flavor.
  • 2 cloves garlic, minced
  • 1 egg Acts as a binder.
  • 1 cup breadcrumbs For texture.
  • 1/4 cup shredded cheese (Gruyere or Swiss) Can experiment with different cheeses.
Cooking Essentials
  • 1 cup beef broth Can substitute with vegetable or chicken broth.
  • Olive oil (for sautéing) For cooking onions and garlic.
  • Fresh herbs for garnish parsley or thyme Adds freshness to the dish.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prepare the Onion and Garlic: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until translucent (about 5-7 minutes). Remove from heat and cool slightly.
  3. Mix the Meatball Ingredients: In a large bowl, combine ground beef, cooked onion and garlic, egg, breadcrumbs, shredded cheese, salt, and pepper. Mix well.
  4. Shape the Meatballs: Roll the mixture into small balls (about 1 inch in diameter) and place them on a greased baking sheet.
Cooking
  1. Bake: Bake meatballs in the preheated oven for about 15 minutes or until browned and cooked through.
  2. Prepare the Broth: While baking, bring beef broth to a simmer in a large saucepan.
  3. Combine: After baking, gently place meatballs into the simmering broth to absorb flavors.
Serving
  1. Serve: Dish meatballs into bowls, ladle broth over them, and garnish with fresh herbs and more cheese if desired.

Notes

For leftovers, cool completely, store in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Reheat in broth for best flavor.