Why Make This Recipe
Baked French Onion Meatballs are a delicious twist on a classic dish. They are easy to make, comforting, and perfect for a family dinner or a cozy gathering with friends. The combination of savory beef and the flavor of onion and Swiss cheese creates a wonderful taste experience. This recipe lets you enjoy the rich and hearty taste of French onion soup, but in a fun meatball form that everyone will love.
How to Make Baked French Onion Meatballs
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 2 cups beef broth
- 1 cup shredded Swiss cheese
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground beef, chopped onion, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs and place them on a baking sheet.
- Bake for 20-25 minutes until cooked through.
- Meanwhile, in a saucepan, heat beef broth until simmering.
- Place the baked meatballs in a serving dish, pour the broth over them, and sprinkle with shredded Swiss cheese.
- Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.
- Serve warm and enjoy!
How to Serve Baked French Onion Meatballs
You can serve these meatballs with a side of crusty bread to soak up the delicious broth. They also go well with a fresh garden salad for a complete meal. For a delicious twist, consider adding a dollop of sour cream on top before serving.
How to Store Baked French Onion Meatballs
To store leftover meatballs, place them in an airtight container in the fridge. They can last for about 3-4 days. If you want to keep them for longer, you can freeze them. Just make sure they cool completely before putting them in a freezer-safe container or bag. They can be frozen for up to three months.
Tips to Make Baked French Onion Meatballs
- If you want to add more flavor, consider using a mix of ground meats like beef and pork.
- Fresh herbs, like thyme or oregano, can enhance the meatball’s taste.
- Make sure not to overcrowd the baking sheet; this helps the meatballs cook evenly.
- Adjust the amount of salt and pepper to suit your taste preference.
Variation
For a lighter version, you can use ground turkey or chicken instead of beef. You can also replace Swiss cheese with mozzarella for a different flavor profile.
FAQs
Can I make Baked French Onion Meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance. Just shape them and store them in the fridge until you’re ready to bake.
What can I serve with these meatballs?
These meatballs pair well with bread, salad, or even pasta for a complete meal.
Can I use store-bought broth?
Absolutely! Store-bought beef broth is a convenient option and tastes great in this recipe. Just make sure to choose a low-sodium variety if you’re watching your salt intake.
Baked French Onion Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- to taste Salt
- to taste Pepper
For Serving
- 2 cups beef broth Can use store-bought low-sodium broth
- 1 cup shredded Swiss cheese Can replace with mozzarella for variation
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground beef, chopped onion, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs and place them on a baking sheet.
Cooking
- Bake the meatballs for 20-25 minutes until cooked through.
- Meanwhile, in a saucepan, heat beef broth until simmering.
- Place the baked meatballs in a serving dish, pour the broth over them, and sprinkle with shredded Swiss cheese.
- Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.
Serving
- Serve warm, optionally with crusty bread and a fresh garden salad.