Description
Succulent French meatballs deliver a culinary journey through Parisian comfort. Rich beef blended with herbs and wine creates an irresistible classic that welcomes you to savor each delectable bite.
Ingredients
Scale
Meat:
- 1 pound 90% lean ground beef
- 1 large egg, beaten
- ⅓ cup panko breadcrumbs
- 1 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard
- 10 teaspoons Worcestershire sauce
- 12 teaspoons kosher salt
Vegetables and Seasonings:
- 4 medium yellow onions, thinly sliced (about 6 cups)
- 3 cloves garlic, thinly sliced
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Dairy and Cooking Fats:
- 6 ounces (170 grams) freshly grated Gruyere cheese (about 1 cup)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups low-sodium chicken broth
- Toasted baguette slices, for serving
Instructions
- Craft the caramelized onion foundation by heating olive oil in a large skillet. Introduce finely chopped onions, minced garlic, bay leaves, and a pinch of salt. Slowly transform the ingredients over medium-low heat, stirring frequently until they develop a rich, deep golden hue, approximately 40-45 minutes. Occasional splashes of water will prevent burning and maintain moisture.
- Remove bay leaves from the caramelized mixture and incorporate fresh thyme and cracked black pepper for enhanced aromatic depth.
- Prepare the meatball mixture by combining ground beef, 1 beaten egg, panko breadcrumbs, kosher salt, ground pepper, and half of the prepared caramelized onions. Gently blend ingredients, ensuring even distribution without overworking the meat.
- Form 16 uniform meatballs, using gentle pressure to maintain a tender texture.
- Warm olive oil in the same skillet and carefully brown meatballs on all surfaces, creating a rich, caramelized exterior.
- Dust meatballs with all-purpose flour, stirring to coat and cook for approximately 1 minute to eliminate raw flour taste.
- Construct the sauce by introducing chicken broth, remaining caramelized onions, Dijon mustard, and Worcestershire sauce. Simmer until the liquid reduces and thickens.
- Sprinkle grated cheese over the meatballs and transfer the skillet to a preheated broiler. Monitor closely until cheese melts and develops a golden, bubbling surface.
- Serve immediately alongside toasted French baguette slices. Refrigerate any remaining portions within 2 hours of cooking.
Notes
- Craft these mouthwatering meatballs as a delightful weekend project that brings French comfort food directly to your kitchen.
- Caramelized onions create a deep, rich flavor foundation that transforms ordinary ground beef into an extraordinary dish.
- Panko breadcrumbs ensure a light, tender texture while helping bind the meat mixture perfectly.
- Worcestershire sauce and Dijon mustard add unexpected tangy complexity that elevates the entire recipe.
- Broiling with melted cheese provides a golden, crispy top that makes these meatballs irresistibly delicious.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Appetizer
- Method: Broiling
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg