The Ferguson Recipes
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Elevate your meatball game with these decadent French Onion Meatballs that combine two comfort food classics in one extraordinary dish. Juicy beef meatballs infused with herbs and Gruyere are nestled in a rich, deeply caramelized onion sauce that captures the essence of French onion soup. Topped with a blanket of melted cheese and finished under the broiler, these meatballs deliver that irresistible pull of gooey cheese with every savory bite. Perfect for a cozy dinner served over mashed potatoes or alongside crusty bread for dipping. - Claude
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures.
Ingredients
Meatball Ingredients:
1 ½ cups fresh breadcrumbs (or panko breadcrumbs)
¼ cup plus 2 tablespoons whole milk
1 ½ pounds organic ground beef (85/15 ratio)
1 tablespoon chopped parsley
1 teaspoon fresh thyme leaves, plus extra for garnish
1 teaspoon herbes de Provence
Salt (about 1 teaspoon, or your desired amount)
Black pepper (about ¼ teaspoon, or your desired amount)
½ large white onion, finely minced
4 cloves garlic, pressed through garlic press
¾ cup grated Gruyere cheese, divided use
1 egg, whisked
1 cup shredded, whole milk mozzarella cheese
1 ½ cups fresh breadcrumbs (or panko breadcrumbs)
¼ cup plus 2 tablespoons whole milk
1 ½ pounds organic ground beef (85/15 ratio)
1 tablespoon chopped parsley
1 teaspoon fresh thyme leaves, plus extra for garnish
1 teaspoon herbes de Provence
Salt (about 1 teaspoon, or your desired amount)
Black pepper (about ¼ teaspoon, or your desired amount)
½ large white onion, finely minced
4 cloves garlic, pressed through garlic press
¾ cup grated Gruyere cheese, divided use
1 egg, whisked
1 cup shredded, whole milk mozzarella cheese
(continued in the next column ↗️)
French Onion Sauce Ingredients:
4 tablespoons olive oil, divided use
2 tablespoons ghee or butter
2 ½ large white onions, halved and sliced
Salt
Black pepper
4 cloves garlic, pressed through garlic press
1 teaspoon herbes de Provence
1 teaspoon dried thyme
¼ cup sherry (or white wine)
1 ½ tablespoons flour
2 ¼ cup beef stock
2 teaspoons fresh thyme leaves
4 tablespoons olive oil, divided use
2 tablespoons ghee or butter
2 ½ large white onions, halved and sliced
Salt
Black pepper
4 cloves garlic, pressed through garlic press
1 teaspoon herbes de Provence
1 teaspoon dried thyme
¼ cup sherry (or white wine)
1 ½ tablespoons flour
2 ¼ cup beef stock
2 teaspoons fresh thyme leaves
Directions
Begin by gathering and prepping all of your meatball ingredients according to the ingredient list to have ready and organized for use.
Place your breadcrumbs into a dish, and add the milk to them to soak for 5 minutes.
In the meantime, place your ground beef into a large bowl.
After the breadcrumbs have soaked, add them to the ground beef, along with the parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of the shredded Gruyere cheese, and whisked egg.
Using your clean hands, gently mix the beef together with the ingredients until well-combined, but taking care not to over mix to keep the meatballs tender.
Scoop out 2 tablespoon-size portions of the meat mixture (you might want to use a cookie scoop for this), and place onto a tray or large platter to hold.
Wet your hands with a bit of water, and roll each portion into a round meatball, then place the rolled meatballs into the fridge to chill for 15 minutes.
Meanwhile, gather and prep all of your French onion sauce ingredients according to the ingredient list to have ready and organized for use.
Once the meatballs have chilled, place a large cast iron skillet (or other large, oven-safe, heavy bottom pan that can accommodate the meatballs and sauce) over medium-high heat, and add 2 tablespoons of the olive oil.
Once hot, add a batch of meatballs into the pan and allow them to sear and brown on all sides for about 8 to 10 minutes.
Place the meatballs onto a tray or sheet pan to hold while you brown the rest of the meatballs.
For the sauce:
In the same skillet as you browned the meatballs (which should be on medium-high heat), add another 2 tablespoons of the oil (if there's already enough oil from browning the meatballs, skip the added oil), as well as the ghee or butter.
Once hot and melted, add the onions plus a pinch of salt and pepper, and allow them to cook down and deeply caramelize for about 20 to 25 minutes, stirring frequently, until the onions become very dark, soft and jammy.
Then, stir in the garlic, herbes de Provence and dried thyme, just until aromatic (about 30 seconds).
Add in the sherry or wine, and allow it to bubble up and reduce for about 30 seconds.
Sprinkle in the flour and stir that in to incorporate for about 30 seconds, then pour in the beef stock and whisk or vigorously stir to blend in and combine until smooth.
Allow the French onion sauce to simmer for 5 minutes, just to tighten it up.
Assembly:
Meanwhile, turn your broiler on "high".
Turn the heat off under the sauce, and stir in the fresh thyme leaves.
Nestle back into the pan the browned meatballs, and top them with a combination of the Gruyere and mozzarella cheeses.
Place under the broiler for about 5 to 7 minutes, or until the cheese becomes nice and gooey and melted.
To serve, sprinkle over the meatballs some additional thyme leaves as garnish, and spoon 3 to 4 meatballs, along with lots of sauce and cheese, into a bowl.
Enjoy with warm, toasted bread, or over hot mashed potatoes, if desired.
Servings
Serves 6
Nutrition Facts
Nutrition Per Serving - Calories: 669; Total Fat: 45g (Saturated Fat: 18g); Cholesterol: 160mg; Sodium: 950mg; Total Carbohydrates: 25g (Dietary Fiber: 3g, Sugars: 8g); Protein: 38g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Recipe from The Cozy Apron by Ingrid Beer.
Prep Time: 45 minutes (does not include chill time for meatballs)
Cook time: 45 minutes
Total time: 1 hour 30 minutes
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
meatballs,
beef,
french,
onions,
cheese
🗂️ Categories: 🆕 New Recipes, 🥩 Beef, 🍔 Ground Beef, 🥘 Casseroles
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
French Onion Meatballs was added on May 03, 2025 and last updated on May 03, 2025.
🗂️ Categories: 🆕 New Recipes, 🥩 Beef, 🍔 Ground Beef, 🥘 Casseroles
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
French Onion Meatballs was added on May 03, 2025 and last updated on May 03, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
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