French Onion Meatballs

French Onion Meatballs

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I have been dying to create these and finally got around to doing it! These cheesy, flavorful meatballs turned out so well! I absolutely love anything with caramelized onions. They definitely are a labor of love, but it is SO worth it! They add a ton of flavor to everything.

This dish isn’t the quickest, but it is really good! You can totally make the meatballs ahead. I did. However, if you are cooking the onions, it gives you plenty of time to make the meatballs, You could make the onions ahead if you wanted too. That would definitely shave off some time.

I served our meatballs over whole wheat egg noodles, which were great. They would also be great over mashed potatoes, polenta, mashed cauliflower or even on top of some garlic bread! (that would be like french onion soup!) My kids actually liked these too! Winning!

I know the photos aren’t the most amazing, so don’t hold that against me:) The recipe turned out really well, so don’t pass it up!

French Onion Meatballs

French Onion Meatballs

Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

40

minutes
Calories

293

kcal
Protein

30.1

g
Fat

14.6

g
Carbohydrates

7.6

g

Ingredients

  • 1 lb 93/7 lean ground beef

  • 2 tbsp Italian bread crumbs (GF if needed)

  • 1 egg

  • 1 tsp salt

  • 1/2 tsp thyme

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1 tsp olive oil

  • 1 medium onion, thinly sliced

  • 2 cups beef broth

  • 1 tbsp dry sherry

  • 1 tbsp Worcestershire sauce

  • 1/4 cup white wine (optional)

  • Fresh thyme for garnish, if desired

Directions

  • Preheat oven to 350 degrees.
  • Heat olive oil in a skillet over medium heat. Add onions and saute for 10 minutes or so, until soft. Add wine and deglaze the pan. Cook another 15-20 minutes until caramelized. (You can make the meatballs during this step).
  • Combine beef, breadcrumbs, salt, thyme, garlic powder, and onion powder. Roll into 16 meatballs (I used a small cookie scoop). Bake for 15-20 minutes, until cooked through. (keep oven on)
  • Add beef broth, sherry, and Worcheshire to the onions. Simmer on medium/high heat until reduced about half. Approx 10 min.
  • Add meatballs to sauce, cover with swiss cheese. Bake for 5 minutes until cheese is melted.

Notes

  • MFP Entry: Sprinkles and the Smiths French Onion Meatballs

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