Juicy Seasoned French Onion Meatballs Recipe

Enjoy the sumptuous taste of French Onion Meatballs, perfectly seasoned with herbs and smothered in a delightful caramelized onion cheese sauce.

Fresh Breadcrumbs (or Panko): 1 ½ cups
Whole Milk: ¼ cup plus 2 tablespoons
Organic Ground Beef: 1 ½ pounds (85/15 meat-to-fat ratio for optimal flavor and juiciness)
Fresh Parsley: 1 tablespoon, chopped
Fresh Thyme Leaves: 1 teaspoon (plus extra for garnish)
Herbes de Provence: 1 teaspoon (a fragrant blend of dried herbs such as rosemary, thyme, and oregano)
Salt: Approximately 1 teaspoon, or to taste
Black Pepper: Approximately ¼ teaspoon, or to taste
White Onion: ½ large, finely minced
Garlic: 4 cloves, pressed
Gruyere Cheese: ¾ cup, grated (divided)
Egg: 1, whisked
Mozzarella Cheese: 1 cup, shredded (whole milk for richness)

Olive Oil: 4 tablespoons, divided
Ghee or Butter: 2 tablespoons (adds richness and helps in caramelizing the onions)
White Onions: 2 ½ large, halved and sliced (integral for the sweet, deep flavor of the sauce)
Salt and Black Pepper: to taste
Garlic: 4 cloves, pressed
Herbes de Provence: 1 teaspoon
Dried Thyme: 1 teaspoon
Sherry (or White Wine): ¼ cup (for deglazing and depth of flavor)
Flour: 1 ½ tablespoons (to thicken the sauce)
Beef Stock: 2 ¼ cups (for a rich, savory base)
Fresh Thyme Leaves: 2 teaspoons

Soak Breadcrumbs: In a small bowl, combine the breadcrumbs with milk and let them soak for about 5 minutes. This will ensure the meatballs are moist and tender.
Mix Ingredients: In a large mixing bowl, combine the soaked breadcrumbs, ground beef, chopped parsley, thyme, herbes de Provence, salt, and pepper.
Add Aromatics and Cheese: Mix in the minced onion, pressed garlic, ¼ cup of the grated Gruyere, and the whisked egg. Use your hands or a wooden spoon to gently mix until just combined. Avoid overmixing as it can make the meatballs dense.
Form Meatballs: Shape the mixture into meatballs, about 1 to 1 ½ inches in diameter. Place them on a tray and chill in the refrigerator for about 15 minutes to help them retain their shape during cooking.
Brown Meatballs: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs and brown them on all sides. Once browned, remove them from the skillet and set aside.

Caramelize Onions: In the same skillet, add the remaining 2 tablespoons of olive oil and the ghee or butter. Once hot, add the sliced onions. Season with salt and pepper. Cook over medium heat, stirring occasionally, until the onions are deep golden brown and caramelized, about 20-25 minutes.
Add Garlic and Herbs: Add the garlic, herbes de Provence, and dried thyme to the skillet. Cook for another minute until the garlic is fragrant.
Deglaze Skillet: Pour in the sherry (or white wine) to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.
Thicken Sauce: Sprinkle the flour over the onion mixture and stir well to combine. Slowly pour in the beef stock while stirring. Bring the sauce to a simmer and allow it to thicken slightly. Turn off the heat and stir in the fresh thyme leaves.

Combine Meatballs and Sauce: Nestle the browned meatballs back into the skillet, ensuring they are partially submerged in the sauce.
Add Cheese: Sprinkle the remaining Gruyere and the mozzarella cheese over the meatballs.
Broil Until Bubbly: Place the skillet under the broiler for a few minutes, just until the cheese is melted, bubbly, and slightly browned.

Garnish: Garnish with additional fresh thyme leaves for a pop of color and flavor.
Accompaniments: Serve hot with warm, toasted bread for dipping or over a bed of creamy mashed potatoes to soak up the delicious sauce.

Enjoy your rich and comforting French Onion Meatballs, perfect for a cozy dinner with family or friends!