French Onion Meatballs

Serve with mashed potatoes or egg noodles

  • For the meatballs:

  • 1 pound lean ground beef (85/15 or 90/10)

  • 1⁄2 cup Italian seasoned breadcrumbs

  • 1⁄4 cup milk

  • 1 large egg

  • 1⁄4 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon salt

  • 1⁄2 teaspoon black pepper

  • 2 tablespoons olive oil, for browning

  • For the French onion sauce:

  • 2 large yellow onions, thinly sliced

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1⁄2 teaspoon salt

  • 2 cloves garlic, minced

  • 1 tablespoon all-purpose flour

  • 1⁄4 cup dry sherry or white wine

  • 2 cups low-sodium beef broth

  • 1 teaspoon fresh thyme leaves

  • 1 cup shredded Gruyère cheese

  • 1⁄2 cup shredded mozzarella cheese

Instructions

  • In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Parmesan, garlic, thyme, salt and pepper. Mix until well combined. Shape into 1 1/2-inch meatballs.

  • Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 6-8 minutes. Transfer to a plate.

  • Reduce the heat to medium-low. Add the butter and olive oil to the skillet. Stir in the sliced onions and salt. Cook, stirring often, until the onions are very soft and caramelized, about 25-30 minutes.

  • Add the garlic and cook 1 minute more. Stir in the flour and cook, stirring constantly, for 1 minute.

  • Pour in the sherry and simmer until nearly evaporated, about 1 minute. Stir in the beef broth and thyme leaves. Bring to a simmer.

  • Nestle the meatballs into the onion sauce. Sprinkle the Gruyère and mozzarella cheeses on top.

  • Broil on high until the cheese is melted and bubbly, about 2-3 minutes. Garnish with fresh thyme and serve hot with crusty bread or over mashed potatoes.