Description
Savory meatballs simmered in a rich and deeply flavorful homemade French onion sauce. Serve over crusty bread, mashed potatoes, or pasta for a comforting and delicious meal.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 blend recommended for flavor)
- 1 lb ground pork
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil, for browning
- 3 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking soda
- 1/4 cup all-purpose flour
- 6 cups beef broth
- 1 cup dry red wine (such as Burgundy or Cabernet Sauvignon)
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Crusty bread, toasted or grilled
- Grated Gruyere cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Meatballs: In a large bowl, gently combine the ground beef, ground pork, egg, panko breadcrumbs, Parmesan cheese, parsley, minced garlic, dried thyme, dried rosemary, and nutmeg. Season generously with salt and freshly ground black pepper. Be careful not to overmix.
- Form the mixture into approximately 1-inch meatballs. Place them on a baking sheet lined with parchment paper.
- Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches, brown the meatballs on all sides. Don’t overcrowd the pan.
- Remove the meatballs from the skillet and set aside.
- Make the French Onion Sauce: In the same skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
- Add the sugar and baking soda to the onions. Continue to cook, stirring frequently, until the onions are deeply caramelized and a rich, golden brown color, about 30-45 minutes. If the onions start to stick to the bottom of the pan, add a splash of water or broth and scrape up any browned bits.
- Sprinkle the flour over the caramelized onions and cook, stirring constantly, for 1-2 minutes.
- Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pan. Add the red wine, Worcestershire sauce, bay leaf, and dried thyme. Season with salt and freshly ground black pepper to taste.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld together.
- Remove the bay leaf from the sauce before proceeding.
- Combine and Simmer: Gently add the browned meatballs to the French onion sauce. Make sure the meatballs are mostly submerged in the sauce.
- Cover the skillet or Dutch oven and continue to simmer over low heat for another 20-30 minutes, or until the meatballs are cooked through and tender.
- Taste the sauce and adjust the seasoning as needed.
- Serve: Spoon the French onion meatballs hot over toasted or grilled crusty bread. Top with grated Gruyere cheese and broil until melted and bubbly, if desired. Garnish with fresh chopped parsley.
Notes
- Be careful not to overmix the meatball mixture, as this can result in tough meatballs.
- Don’t overcrowd the pan when browning the meatballs, as this will lower the temperature and cause them to steam instead of brown.
- Caramelizing the onions is the most important step, so be patient and don’t rush it!
- For an even richer flavor, make the sauce a day ahead and refrigerate it overnight. Reheat the sauce before adding the meatballs.
- If you want a smoother sauce, you can use an immersion blender to partially blend the sauce before adding the meatballs. Be careful not to over-blend.
- Prep Time: 30 minutes
- Cook Time: 105 minutes