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French Onion Meatballs Recipe

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4 from 8 reviews

  • Author: Lea
  • Total Time: 1 hour 25 minutes
  • Yield: 16 meatballs

Description

Savor the rich, comforting flavors of French Onion Meatballs, featuring tender turkey meatballs infused with caramelized onions and melted gruyere cheese. This recipe combines stovetop caramelization, searing, and oven baking to create a delightful dish perfect for serving on hearty sourdough bread or as a savory main course.

Ingredients

Meatballs

  • 2 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 1 pound lean ground turkey or chicken (94% lean preferred)
  • 2 garlic cloves, minced
  • 1 cup finely grated gruyere cheese, plus extra for topping
  • 2 tablespoons freshly grated parmesan
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 tablespoons olive oil (for browning the meatballs)

Sauce & Finishing

  • 1 ½ cups chicken or beef stock
  • 1 teaspoon flour

Instructions

  1. Caramelize the onions: Heat a large oven-safe skillet over medium-low heat and add 2 tablespoons olive oil. Stir in the sliced onions with a big pinch of salt. Cook, stirring often, until the onions turn golden and caramelized, about 30 to 40 minutes. Transfer the caramelized onions to a plate once done. (Tip: To speed up caramelization, add a teaspoon of sugar, honey, or maple syrup, but keep stirring frequently.)
  2. Preheat oven and prepare onions: Preheat your oven to 350°F (175°C). Take half of the cooled caramelized onions and chop them into smaller pieces so they can easily mix into the meatball mixture.
  3. Mix the meatball ingredients: In a large bowl, combine the ground turkey, minced garlic, ½ cup grated gruyere cheese, grated parmesan, seasoned bread crumbs, chopped parsley, dried thyme, salt, pepper, and the chopped caramelized onions. Mix gently until just combined; avoid overmixing to keep meatballs tender.
  4. Form the meatballs: Wet your hands with water to prevent sticking and shape the mixture into 1-inch meatballs. It's fine if they are not perfectly round.
  5. Brown the meatballs: Heat the same oven-safe skillet over medium heat, adding 1 to 2 tablespoons olive oil. Place the meatballs in a single layer and cook until browned on all sides, about 1 to 2 minutes per side. Use tongs or a spatula to flip carefully.
  6. Prepare sauce and combine: In a shaker cup or water bottle, combine the chicken or beef stock with 1 teaspoon flour. Shake vigorously for 30 seconds to blend. Pour this mixture into the skillet with the browned meatballs. Add the remaining caramelized onions atop the meatballs, then sprinkle the remaining gruyere cheese over the top.
  7. Bake until cooked through: Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the meatballs reach an internal temperature of 165°F (74°C). Serve immediately, ideally on sourdough bread for a delicious meatball melt experience.

Notes

  • Using lean ground turkey or chicken keeps the meatballs healthier and less fatty.
  • Caramelizing the onions slowly enhances the sweetness and adds depth of flavor.
  • Wet your hands when forming meatballs to prevent sticking and create uniform shapes.
  • If you prefer, substitute beef stock with chicken stock according to taste.
  • Check the meatballs with a meat thermometer to ensure they are fully cooked for safety.
  • Serve on toasted sourdough bread for a classic meatball melt pairing.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Find it online: https://recipesbylea.com/french-onion-meatballs-recipe/