French Onion Meatballs Recipe: A Delicious Comfort Food

Ingredients

Meatball Mixture

• 1 lb ground beef (80 % lean)
• ½ lb ground pork
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons fresh parsley, chopped

Onion Caramelization

• 3 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ teaspoon granulated sugar

Sauce & Aromatics

• ½ cup dry white wine (or dry sherry)
• 2 cups beef broth, low‑sodium
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf

Seasonings & Garnish

• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Assembling & Cooking

1. Deglaze the Pan. Increase heat to medium and pour the white wine (or sherry) into the caramelized onions. Scrape the fond—the browned bits stuck to the bottom—with a wooden spoon; these add intense flavor. Let the liquid reduce by half, about 3‑4 minutes.
2. Add Broth & Aromatics. Stir in beef broth, Worcestershire sauce, minced garlic, thyme, and the bay leaf. Bring the mixture to a gentle simmer, allowing the flavors to meld for 5 minutes.
3. Brown the Meatballs. In a separate pan, heat a splash of olive oil over medium‑high heat. Add the meatballs in a single layer, being careful not to crowd them. Sear for 2‑3 minutes per side until a golden crust forms. This step locks in juices.
4. Combine & Simmer. Transfer the seared meatballs into the onion‑wine sauce. Reduce heat to low, cover, and let everything simmer for 20‑25 minutes. The meatballs will finish cooking through, and the sauce will thicken, coating each ball beautifully.
5. Finish & Adjust. Remove the bay leaf, taste the sauce, and adjust seasoning with additional salt or pepper if needed. If the sauce is too thick, stir in a splash more broth.