Description
Enjoy these savory French onion meatballs, a comforting dish combining caramelized onions and juicy beef in a rich tomato-onion sauce. Perfect for a weeknight dinner or special occasion.
Ingredients
- 1 large yellow onion, thinly sliced
- 4 tablespoons unsalted butter
- ½ cup dry sherry (optional, or substitute with beef broth)
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ lbs ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 tablespoon chopped fresh thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup all‑purpose flour
- 2 tablespoons olive oil
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, melt butter over medium heat.
- Add sliced onion and cook, stirring often, until they become golden and caramelized (about 30–40 minutes).
- Pour in the sherry (or beef broth), scrape up any browned bits from the bottom, and stir in sugar, salt, and pepper. Simmer for 2–3 minutes.
- Remove the onions and set aside.
- In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, thyme, garlic powder, and onion powder until just combined.
- Shape the mixture into 1-inch meatballs (about 24–30).
- Lightly coat each meatball in flour.
- Heat olive oil in the same pot and brown the meatballs in batches.
- Return the caramelized onions to the pot with the meatballs.
- Add crushed tomatoes, beef broth, and the bay leaf.
- Bring to a simmer, then lower heat, cover, and cook for at least 1 hour.
- Taste and adjust seasoning if needed. Remove bay leaf and garnish with fresh parsley before serving.
Notes
- For a lighter version, use ground turkey or chicken.
- Add red pepper flakes for a bit of heat.
- Try rosemary or oregano for a different herb flavor.
- Substitute sherry with dry white wine or more beef broth.
- To make this gluten-free, swap breadcrumbs with almond flour and use gluten-free flour for dusting.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove with a splash of broth.
- Meatballs freeze well in sauce. Thaw overnight before reheating.
- Meatballs can be formed and refrigerated up to a day in advance.
- Raw meatballs can be frozen and cooked later.
- A light flour coating helps meatballs brown better and slightly thickens the sauce.
- Serve over egg noodles, mashed potatoes, or creamy polenta.
- Doubling the recipe requires a large pot and browning meatballs in batches.
- Caramelizing onions slowly brings out their natural sugars for richer flavor.
- Prep Time: 30 minutes
- Cook Time: 90-100 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 meatball (approximate)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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