Description
Tender, juicy meatballs that are bathed in a French onion sauce topped with cheese and baked until ooey gooey cheesy and utterly delicious!
Ingredients
Scale
For the Meatballs (Makes 18 large meatballs):
- 1 Cup Fresh Breadcrumbs
- 1/2 Cup Milk
- 1 1/2 lbs. Ground beef
- 1 Large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Minced Onion flakes
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
For the French Onion Sauce:
- 2 Tbsp. Olive oil
- 2 Tbsp. Butter
- 2 Large Onions, thinly sliced
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 teaspoon Dried Thyme
- 1/4 Cup Dry Sherry
- 2 Tbsp. Flour
- 2 Cups Beef Stock
For Assembly:
- Swiss cheese slices
- Mozzarella slices
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Meatballs:
- In a mixing bowl, combine the breadcrumbs and milk. Let them soak for a few minutes until the breadcrumbs are softened.
- Add the ground beef, egg, garlic powder, onion powder, minced flakes, dried thyme, salt, and pepper to the breadcrumb mixture.
- Mix everything together until well combined.
- Form the Meatballs:
- Take about 2-3 tablespoons of the meat mixture and form it into a meatball. Repeat until you’ve made 18 meatballs.
- Place the meatballs on a baking sheet lined with parchment paper or a greased baking dish.
- Bake the Meatballs:
- Bake the meatballs in the preheated oven for about 20-25 minutes or until they are cooked through and browned on the outside. Remove them from the oven and set them aside.
- Prepare the French Onion Sauce:
- As the meatballs are cooking, heat the olive oil and butter in a large cast iron skillet over medium heat.
- Add the thinly sliced onions, salt, pepper, and dried thyme. Cook, stirring occasionally, until the onions are caramelized and browned, about 15-20 minutes.
- Add the dry sherry to the skillet and cook for a few minutes until it reduces slightly.
- Sprinkle the flour over the onions and stir to combine, cooking for another 2 minutes.
- Slowly whisk in the beef stock, making sure there are no lumps. Simmer for 5-7 minutes or until the sauce thickens.
- Assemble the Meatballs:
- Place the baked meatballs into the same pan and carefully nestle them into the onions.
- Top with Swiss & Mozzarella cheese.
- Final Bake:
- Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is hot and bubbly.
- Serve: Serve the French Onion Baked Meatballs with warm crusty bread.
