Blue Ribbon French Onion Meatballs Recipe Is Rich & Delicious by Donna John

Attention French onion soup lovers! If you love French onion soup, you're going to be a fan of this easy French onion meatballs recipe. This ground beef recipe is easy to make and packed with so much flavor!

The moist high-protein meatballs are made by combining ground beef, shredded gruyere cheese, panko breadcrumbs, an egg and Italian flat-leaf parsley. (I used a mix of shredded Swiss and gruyere cheese.) The meatballs are baked in a casserole dish until just cooked through. While the meatballs bake, make the sauce by cooking onions and garlic until soft. Beef broth and fresh thyme are added and the mixture simmers until thickened. Put the meatballs back into the sauce, top with more shredded cheese and dinner is done. You could also put the meatballs and sauce into a baking dish, top with the cheese and broil until the cheese melts.

Serve this easy ground beef French onion meatball recipe with mashed potatoes and your favorite vegetable. Be sure to make extra to freeze for later.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 6

Ingredients

Meatballs

• 1 pound ground beef
• 1/2 cup shredded gruyere cheese (I used a Swiss and gruyere combination)
• 1/2 cup panko breadcrumbs (or gluten-free panko)
• 1 egg
• 1/4 cup chopped flat-leaf Italian parsley

Sauce

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 large onions, sliced
• 4 cloves garlic, minced
• 14 ounces (1 can) beef broth
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 2 cups shredded gruyere cheese

Here's how to make it:

1. To make the meatballs, combine all the ingredients in a mixing bowl. Season with salt and pepper, to taste. (Try this recipe with ground turkey instead of ground beef. For a gluten-free dinner, use gluten-free panko.)
   
2. Form the mixture into 12 to 15 meatballs. Place them on a baking sheet that's been sprayed with nonstick cooking spray.
   
3. Bake in a preheated 425-degree F oven for about 20 to 25 minutes.
   
4. To make the sauce, melt the olive oil and butter in a skillet. Add the onions and cook on low heat until soft and golden, about 30 minutes.
   
5. Add the garlic and cook 30 seconds. Pour in the broth. Add the thyme and season with salt and pepper. Bring to a simmer, reduce heat and cook until it thickens, about 10 minutes.
   
6. Put the meatballs into the sauce.
   
7. Sprinkle the cheese on top.
   
8. Cook until the cheese melts.
   
9. Serve over mashed potatoes or rice. Store any leftover meatballs in an airtight container in the fridge. Reheat in the microwave.
   

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