Get ready to transform the classic French onion soup into an irresistible, mouthwatering meatball sensation that will make your taste buds dance! Imagine tender, juicy meatballs swimming in a rich, savory beef broth, topped with melted Gruyère cheese that stretches with every bite. These Delish French Onion Soup Meatballs are not just a meal; they're a culinary adventure that combines the comforting flavors of a traditional French soup with the hearty satisfaction of perfectly crafted meatballs.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup shredded Gruyère cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your meatballs cook evenly and develop a nice golden crust.
- In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, minced garlic, salt, and pepper. Use your hands or a fork to mix the ingredients together until they are well combined but be careful not to overmix.
- Form the mixture into meatballs, about 1 inch in diameter. You should be able to make around 24 meatballs. Place them on a baking sheet lined with parchment paper to prevent sticking.
- Once the meatballs are formed, bake them in the preheated oven for about 20 minutes, or until they are cooked through and browned on the outside.
- While the meatballs are baking, prepare the French onion soup base. In a large saucepan, heat the beef broth over medium heat. Bring it to a simmer.
- Once the broth is simmering, add any additional seasonings you prefer, such as thyme or bay leaves, to enhance the flavor. Allow it to simmer gently while the meatballs finish baking.
- After the meatballs have baked for 20 minutes, carefully remove them from the oven. Add the meatballs to the simmering beef broth, allowing them to cook in the broth for an additional 10 minutes. This will infuse the meatballs with the delicious flavor of the broth.
- During the last few minutes of cooking, sprinkle the shredded Gruyère cheese over the meatballs in the broth. Cover the saucepan with a lid and let it sit for a few minutes until the cheese has melted and become gooey.
- Once the cheese is melted, remove the saucepan from the heat. Ladle the meatballs and broth into bowls, ensuring each serving has a generous amount of the cheesy broth.
- Garnish with fresh parsley for a pop of color and added freshness. Serve immediately and enjoy your Delish French Onion Soup Meatballs!
Tips
- Use fresh, high-quality ground beef for the most flavorful meatballs. A mix of ground chuck with a slightly higher fat content will ensure juiciness.
- When mixing the meatball ingredients, use a light touch. Overmixing can make the meatballs tough and dense.
- For uniform meatballs, use a small ice cream scoop or tablespoon to portion the mixture.
- Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Let the meatballs rest in the broth for a few minutes before serving to allow them to absorb maximum flavor.
- Choose a good-quality Gruyère cheese for the most authentic French onion soup experience.
- Fresh parsley isn't just a garnish – it adds a bright, fresh note that cuts through the richness of the meatballs and cheese.
- If you prefer, you can finish the meatballs under the broiler for a few minutes to get an extra golden, crispy cheese topping.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
