Baked French Onion Meatballs

Baked French Onion Meatballs - Wells Farms Premium Beef - Better Beef. Delivered. Wisconsin Beef
Here we are - Week #3! After you complete this week's challenge you are halfway there! 


This week I adapted a recipe from Half Baked Harvest to incorporate more of a beefy flavor.  The original recipe used ground chicken and chicken broth (along with a few other changes I made), but when I think of French onion soup, I don't think chicken, I think of a flavorful, beefy stock, so I beefed it up a bit!


About the Cut:

Ground Beef

Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between.

Optimal Cooking Methods:
Grilling, Oven Roasting, Skillet Cooking, Braising, Broiling 


*Information gathered from


Baked French Onion Meatballs

1 slice soft white (or whole grain) bread (torn or cut into small pieces)
1 egg beaten
1 Tbsp Milk
5 Tbsp butter
3 medium sweet onions, sliced thinly
3/4 cup dry white wine - Pino Grigio
3 cloves garlic, chopped
2 cups cremini mushrooms, sliced
2 Tbsp fresh thyme leaves
2 Tbsp chopped fresh sage
2 1/2 cups beef broth
1/4 cup heavy whipping cream
6 slices French bread
1 cup shredded gruyere cheese
1. Preheat the oven to 450 degrees.
2. In a bowl combine the ground beef, bread, egg, and milk. You can add a pinch salt and pepper, if you would like. Shape the ground beef mixture into balls about the size of 2 Tbsps and put in a glass baking dish. 
3. Bake meatballs for 15 mins or until the meatballs are crisp on the outside, they do not have to be cooked completely through.
4. While the meatballs are cooking, melt the butter in a cast iron (or oven safe skillet) and then add the onions over medium-high heat.  Cook, stirring occasionally, until softened.
5. Slowly add the wine about a 1/4 cup at a time until the wine cooks into the onions, then add more and cook until the onions are deeply caramelized.
6. Add the garlic, mushrooms, thyme, and sage.  Season with salt and pepper and cook a few minutes.  Add the broth and heat until the mixture begins to boil.
7. Add the meatballs and simmer for 10-15 minutes or until the meatballs are cooked through, stirring occasionally.  
8. Stir in the cream.
9.  Arrange the bread on a baking sheet and brush with olive oil on both sides.  Toast in the oven for 10 minutes or until golden brown.
10. Place the bread on or around the meatballs and top with the cheese.  Place back in the oven and turn the oven to broil.  Broil until the cheese becomes nice and golden brown and bubbly.  
11. Sprinkle with thyme and serve.

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