Home MEATBALL FRENCH ONION SOUP AU GRATIN STUFFED MEATBALLS

FRENCH ONION SOUP AU GRATIN STUFFED MEATBALLS

FRENCH ONION SOUP AU GRATIN STUFFED MEATBALLS
Turn the best part of French Onion soup - the caramelized onions and gooey cheese - into a true "man meal" by stuffing it into meatballs.
French Onion Soup au Gratin Stuffed Meatballs
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course: Dinner, Main Dish
Cuisine: American
Keyword: French onion soup, gluten free, gluten free dinners, skillet dinners, stuffed meatballs
Servings: 5
Calories: 452 kcal
Author: Brianne @ Cupcakes & Kale Chips

Ingredients
For the onions
  • 1 Tablespoon olive oil
  • 2 large onions halved and thinly sliced
  • 1/2 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup beef broth
  • 1/4 cup red wine , I used Pinot Noir
For the meatballs:
  • 1 1/2 lbs ground beef
  • 1/4 cup bread crumbs or ground oats, gluten free, if needed
  • 1 Tablespoon minced fresh parsley
  • 3/4 teaspoon pepper
  • 1 teaspoon kosher salt
  • 1 large egg
  • 8 oz mozzarella cheese , about 1-2 oz into sixteen approximately half-inch cubes, to stuff the meatballs, the remainder shredded
  • 1/2 Tablespoon olive oil
  • Fresh chopped parsley for garnish , optional
For the sauce:
  • 1 3/4 cup beef broth
  • 1/4 cup red wine , I used Pinot Noir
  • 2 Tablespoons cornstarch
  • salt & pepper to taste
Instructions
For the onions:
  1. Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
  2. Add thyme, sauté for minute or two, then add the wine and beef broth.
  3. Reduce until very little liquid remains.
  4. Set aside.
For the meatballs:
  1. Combine all ingredients except the cheese in a large bowl, and gently combine with your hands.
  2. Divide the meat mixture into sixteen equal pieces.
  3. Take one piece of the meat mixture and flatten slightly into a patty. Place about a half tablespoon of the onions and one cube of cheese in the center of the patty and wrap the meatball around the onions and cheese, sealing as best you can. Repeat with the remaining meat, onions, and cheese cubes.
  4. Preheat your oven to 375°F.
  5. Heat the oil in a skillet over medium high heat. Add the meatballs and brown on all sides.
  6. Whisk together the sauce ingredients and pour over the meatballs. Place in the oven and bake for 15-20 minutes. If you are not using an oven-safe skillet, transfer to a casserole dish before pouring over the sauce.
  7. Sprinkle the shredded cheese over the meatballs and return to the oven for another 15-20 minutes, or until cooked through, then place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
  8. Garnish with fresh parsley, if desired.
  9. Enjoy!