Description
Juicy homemade beef meatballs slow-cooked in a deeply savory caramelized onion gravy and finished with melted Gruyère for a hearty French-onion-inspired dinner.
Ingredients
2 pounds 85% lean ground beef
1/2 cup plain breadcrumbs
1/3 cup whole milk
1 large egg
1/3 cup finely grated Parmesan cheese
2 teaspoons Worcestershire sauce
2 garlic cloves, finely minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
3 tablespoons unsalted butter
3 large yellow onions, thinly sliced
1/2 teaspoon kosher salt
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon dried thyme
1 bay leaf
1 1/2 cups shredded Gruyère cheese
2 tablespoons chopped fresh parsley
Instructions
1. Combine the breadcrumbs and milk in a large bowl and let stand for 5 minutes so the breadcrumbs can absorb the liquid.
2. Add the egg, Parmesan, 2 teaspoons Worcestershire sauce, 2 minced garlic cloves, 1 teaspoon kosher salt, black pepper, and 1/2 teaspoon thyme. Stir to combine.
3. Add the ground beef and mix gently just until the ingredients are evenly distributed. Do not overwork the meat.
4. Shape the mixture into about 24 meatballs, approximately 1 1/2 inches wide.
5. Heat a large skillet over medium-high heat. Working in batches, brown the meatballs for about 5 to 6 minutes total, turning to color several sides. They do not need to be cooked through. Transfer the browned meatballs to a 6-quart slow cooker.
6. If necessary, drain excess beef fat from the skillet, leaving about 1 tablespoon behind.
7. Reduce the heat to medium. Add the butter, sliced onions, and remaining 1/2 teaspoon kosher salt. Cook for 20 to 25 minutes, stirring every few minutes, until the onions are very soft and golden brown with caramelized edges.
8. Add the remaining 2 minced garlic cloves and cook for 30 seconds.
9. Sprinkle the flour over the onions and cook for 1 minute while stirring.
10. Gradually pour in about 1 cup beef broth, stirring and scraping the bottom of the skillet to release the browned bits.
11. Add the remaining beef broth, 1 tablespoon Worcestershire sauce, Dijon mustard, 1 teaspoon dried thyme, and bay leaf. Bring to a gentle simmer and cook for 2 to 3 minutes.
12. Pour the onion gravy over the meatballs in the slow cooker.
13. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the centers of the meatballs reach 160°F.
14. Remove and discard the bay leaf. If the gravy needs additional thickening, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the slow cooker, and cook on HIGH for 10 to 15 minutes.
15. Sprinkle the shredded Gruyère over the meatballs. Cover and cook on LOW or WARM for 10 to 15 minutes, until the cheese is completely melted.
16. Finish with chopped parsley and serve over mashed potatoes or buttered egg noodles, or alongside toasted French bread.
Notes
Cook the onions until genuinely golden rather than merely soft. Their caramelized flavor is central to the French onion profile.
Avoid overmixing the ground beef, which can make meatballs dense.
The meatballs are safe when their centers reach 160°F.
Low-sodium beef broth is recommended because Worcestershire, Parmesan, and Gruyère add additional salt.
Swiss cheese can replace Gruyère. For a stretchier topping, use 1 cup Gruyère and 1/2 cup low-moisture mozzarella.
For a shortcut version, substitute about 32 ounces fully cooked frozen beef meatballs and cook them in the homemade onion gravy until thoroughly heated.
Refrigerate cooked meatballs and gravy for 3 to 4 days.
For freezing, freeze the cooked meatballs with their onion gravy before adding the Gruyère. Freeze for up to 3 months, thaw overnight in the refrigerator, reheat to 165°F, and add fresh cheese before serving.
Nutrition information is estimated for 8 servings and does not include mashed potatoes, noodles, bread, or other serving accompaniments.
- Prep Time: 35 min
- Cook Time: 4 hrs 30 min
- Category: Dinner
- Method: Slow Cooker
- Cuisine: French-American
Nutrition
- Serving Size: 3 meatballs with gravy
- Sugar: 6 g
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.7 g
- Carbohydrates: 18 g
- Fiber: 2 g