French Onion Meatballs
Bringing this dish back for winter! Rich, savoury, cheesy and everything you want from a comforting meal. The ultimate dish for sharing during the colder months. French onion soup meets meatballs with crunchy baguette topped with bubbling Gruyère 🫶
Ingredients
- Meatballs
- 500 g 12% fat beef mince (or a mix of beef, pork & veal)
- 60 g fresh breadcrumbs
- 2 tbsp milk
- 1 egg
- 40 g finely grated Parmesan
- 2 garlic cloves, grated
- 1 tsp Dijon mustard edmond fallot
- 1 tsp Worcestershire sauce
- Leaves from 2–3 sprigs fresh thyme, finely chopped
- Small handful parsley, finely chopped
- Salt & black pepper
- 1 tbsp beef dripping (or olive oil)
Sauce
- 3 large onions, thinly sliced
- 28 g butter
- 2 garlic cloves, finely chopped
- 8 g plain flour
- 150 ml dry white wine (optional) chablis
- 1 tsp balsamic vinegar
- 750 ml beef stock
- 1 tsp Worcestershire sauce
- Thyme stalks
- Salt & black pepper
To serve
- 150–200 g Gruyère, grated
- Fresh parsley
Instructions
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Soak the breadcrumbs in the milk for 2–3 minutes. Add the mince, egg, Parmesan, garlic, Dijon, Worcestershire, thyme leaves, parsley and seasoning. Mix gently and roll into 12–14 meatballs.
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Brown the meatballs in the beef dripping (or olive oil), then remove.
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In the same pan, cook the onions in the butter over a low heat for 35–45 minutes until deeply caramelised. Stir in the garlic for 1 minute, then the flour for 1 minute.
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Add the wine and reduce by half. Stir in the balsamic, then add the beef stock, Worcestershire and thyme stalks.
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Return the meatballs to the pan and simmer for 15–20 minutes until cooked through.
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Remove the thyme stalks, top with Gruyère and grill until bubbling and golden.
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Finish with parsley and serve with cheesy toasted baguette for dipping, or buttery mashed potato.
Notes
Toasted baguette with melted Gruyère or buttery mashed potato
Committed to this collection by the hand of Hunter.
