Cheesy French Onion Meatballs
These tender meatballs are infused with deep, caramelized onion flavor and gooey cheese, making them a perfect comfort food dish for family dinners or parties.
Ingredients
For the Meatballs
- 1 pound ground beef Choose 80/20 for best moisture.
- 1 cup breadcrumbs Use stale or panko breadcrumbs for lighter texture.
- 1/2 cup grated Parmesan cheese Use fresh grated for best flavor.
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1 large onion, thinly sliced Caramelize well for deep flavor.
- 2 cloves garlic, minced
- 2 large eggs Can substitute with flax egg if needed.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt Adjust based on broth saltiness.
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Optional for heat.
For the Broth
- 2 cups beef broth Use low-sodium for better control over salt.
- 1 tablespoon olive oil For caramelizing onions.
- Additional mozzarella cheese for topping Optional.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until caramelized, about 10 minutes.
Mix and Bake
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, mozzarella, parsley, garlic, eggs, Worcestershire sauce, salt, pepper, and red pepper flakes. Fold in half of the caramelized onions.
- Shape the mixture into 1 to 1.5-inch meatballs and place them on the prepared baking sheet. Bake for 20 minutes, until cooked through.
Make the Broth
- Combine the remaining caramelized onions with beef broth in a saucepan. Simmer for 5 minutes.
Simmer and Serve
- Transfer the baked meatballs to the saucepan with broth. Top with additional mozzarella and simmer for 5 minutes until cheese is melted.
- Let the meatballs cool for a couple of minutes before serving. Garnish with parsley.
Notes
Serve with mashed potatoes, egg noodles, or crusty bread to enjoy the broth.