I absolutely adore this recipe because it combines the rich, savory comfort of caramelized onions and Gruyère cheese with juicy, flavorful meatballs that are perfect for cozy nights in. Plus, the process of creating each cheese-filled bite feels like an indulgent little surprise wrapped in deliciousness—something any foodie-at-heart can appreciate!

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Enjoy the wonderful mixture of rich flavors when you taste my French Onion Cheese Stuffed Meatballs. Caramelized onions blend with earthy thyme and a hint of sweetness (the secret ingredient is sugar), all inside wholesome ground beef.

Yes, I said “wholesome.” Inside these meatballs are all good things: perfectly seasoned ground beef, which has a dose of black pepper, garlic, and Worcestershire sauce to make it sing; deliciously melty Gruyère cheese; and once again, caramelized onions that make your tastebuds dance and sway.

Ingredients

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Oil of olive: Heart-healthy fats of monounsaturated type; assists in culinary tasks that involve sautéing and flavor infusion.

Allium cepa: Heaps of antioxidants; add copious amounts of sweetness and depth to the dish.

Beef broth: imparts umami taste; amplifies savory richness.

Beef, Ground: An excellent source of protein; protein that’s rich and savory, forming a basis that’s hard to beat.

Gruyère Cheese: Smooth and sharp; supplies an exciting burst of cheesiness inside the meatballs.

Parsley: Fresh, aromatic herb; contributes a burst of color and flavor.

Ingredient Quantities

1 tablespoon olive oil

2 large onions, thinly sliced

1 teaspoon salt

1/2 teaspoon sugar

1/4 cup beef broth

1/2 teaspoon dried thyme

1 pound ground beef

1/2 cup breadcrumbs

1 large egg

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1/2 teaspoon black pepper

4 ounces Gruyère cheese, diced into small cubes

1 tablespoon chopped fresh parsley

Instructions

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1. In a large skillet over medium heat, warm the olive oil. Add the onions, salt, and sugar, and cook, stirring now and then, until the onions are caramelized and golden brown, about 20-25 minutes.

2. The beef broth and dried thyme are added to the caramelized onions. The mixture is cooked an additional 2-3 minutes until the liquid is mostly absorbed. The pot is removed from the heat and allowed to cool slightly.

3. In a big mixing bowl, blend the ground beef, breadcrumbs, egg, minced garlic, Worcestershire sauce, and black pepper. Mix until just combined.

4. After the onion blend has come down in temperature somewhat, fold it into the meat blend, working until everything is combined, and you have a somewhat homogeneous mixture.

5. Heat your oven to 375°F (190°C). Prepare a baking sheet by either greasing it lightly or lining it with parchment paper.

6. Take a small amount of the meat mixture and flatten it slightly in your hand. Place a cube of Gruyère cheese in the center, then carefully form the meat around the cheese to create a ball, ensuring that the cheese is fully enclosed.

7. Form all the meatballs by repeating the above process with the remaining meat mixture and cheese cubes.

8. Place the meatballs on the baking sheet you’ve prepped, spacing them a little apart from each other.

9. Preheat the oven to 350°F (175°C). Bake meatballs in the oven for 18-20 minutes. A safe guiding principle: Always check the meatballs and ensure that they have reached an internal temperature of 160°F (71°C).

10. Take the meatballs from the oven and sprinkle with fresh parsley. Serve warm.

Equipment Needed

1. Large skillet
2. Measuring spoons
3. Wooden spoon or spatula
4. Mixing bowl
5. Knife
6. Cutting board
7. Baking sheet
8. Parchment paper (optional)
9. Oven mitts
10. Meat thermometer
11. Hand towel or paper towels

FAQ

What type of onions should I use?For the best balance of flavor and sweetness, you can use yellow, white, or sweet onions.

Can I use a different type of cheese?Certainly, Swiss or mozzarella can serve as excellent substitutes when Gruyère is unavailable.

How do I prevent the meatballs from falling apart?Make sure to mix the ingredients well and do not overhandle the meat, which can lead to too loose a texture.

Can I prepare these meatballs in advance?Certainly! Ahead of time, you can make them and chill in the refrigerator for up to 24 hours before cooking.

How should I cook these meatballs?A preheated oven set to 400°F (200°C) will bake them in 18-22 minutes or until fully cooked.

Can I freeze the meatballs?Indeed, freeze them on a baking sheet until they are solid. Afterward, you can move them to a container or a bag for extended storage.

Substitutions and Variations

Canola oil or vegetable oil make good substitutes for olive oil.
Beef broth: Use chicken broth or vegetable broth instead, and you’ll have a different flavor altogether.
Breadcrumbs: Use crushed crackers or rolled oats.
Gruyère cheese: Use Swiss cheese or Emmental in its place for a comparable flavor.
Fresh parsley: For a different herbal note, use fresh basil or chives.

Pro Tips

1. Caramelization Tip: Be patient when caramelizing the onions. Cook them on medium-low heat, stirring occasionally, to develop their sweetness and deep color without burning. This process can be extended beyond 25 minutes if needed for optimal flavor.

2. Breadcrumb Magic: For extra moisture and flavor, soak the breadcrumbs in a small amount of milk or beef broth before adding them to the meat mixture. This will help keep the meatballs tender and juicy.

3. Cheese Sealing Secrets: To ensure the Gruyère cheese doesn’t leak out during baking, be thorough when sealing the meat around the cheese cubes. Wetting your hands slightly before forming the balls can help create a smooth, tight seal.

4. Flavor Boost: Incorporate additional fresh herbs like rosemary or oregano into the meat mixture for enhanced flavor that complements the Gruyère and caramelized onions.

5. Make-Ahead Convenience: Shape the meatballs in advance and refrigerate them for a few hours or overnight. This allows the flavors to meld and makes cooking time more convenient. Just bring them to room temperature before baking.

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French Onion Cheese Stuffed Meatballs Recipe

My favorite French Onion Cheese Stuffed Meatballs Recipe

Print Recipe

Equipment Needed:

1. Large skillet
2. Measuring spoons
3. Wooden spoon or spatula
4. Mixing bowl
5. Knife
6. Cutting board
7. Baking sheet
8. Parchment paper (optional)
9. Oven mitts
10. Meat thermometer
11. Hand towel or paper towels

Ingredients:

1 tablespoon olive oil

2 large onions, thinly sliced

1 teaspoon salt

1/2 teaspoon sugar

1/4 cup beef broth

1/2 teaspoon dried thyme

1 pound ground beef

1/2 cup breadcrumbs

1 large egg

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1/2 teaspoon black pepper

4 ounces Gruyère cheese, diced into small cubes

1 tablespoon chopped fresh parsley

Instructions:

1. In a large skillet over medium heat, warm the olive oil. Add the onions, salt, and sugar, and cook, stirring now and then, until the onions are caramelized and golden brown, about 20-25 minutes.

2. The beef broth and dried thyme are added to the caramelized onions. The mixture is cooked an additional 2-3 minutes until the liquid is mostly absorbed. The pot is removed from the heat and allowed to cool slightly.

3. In a big mixing bowl, blend the ground beef, breadcrumbs, egg, minced garlic, Worcestershire sauce, and black pepper. Mix until just combined.

4. After the onion blend has come down in temperature somewhat, fold it into the meat blend, working until everything is combined, and you have a somewhat homogeneous mixture.

5. Heat your oven to 375°F (190°C). Prepare a baking sheet by either greasing it lightly or lining it with parchment paper.

6. Take a small amount of the meat mixture and flatten it slightly in your hand. Place a cube of Gruyère cheese in the center, then carefully form the meat around the cheese to create a ball, ensuring that the cheese is fully enclosed.

7. Form all the meatballs by repeating the above process with the remaining meat mixture and cheese cubes.

8. Place the meatballs on the baking sheet you’ve prepped, spacing them a little apart from each other.

9. Preheat the oven to 350°F (175°C). Bake meatballs in the oven for 18-20 minutes. A safe guiding principle: Always check the meatballs and ensure that they have reached an internal temperature of 160°F (71°C).

10. Take the meatballs from the oven and sprinkle with fresh parsley. Serve warm.