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Author:
morganpetersonn
TikTok
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French Onion Meatballs & Parmesan Orzo
This recipe features savory French onion meatballs simmered in a rich, flavorful sauce, perfectly complemented by creamy Parmesan orzo. The process begins with deeply caramelizing yellow onions to bring out their natural sweetness, which forms the base for both the meatballs and the robust sauce. Lean ground beef is mixed with one portion of the caramelized onions, Parmesan cheese, Italian breadcrumbs, herbs, and seasonings, then formed into meatballs and browned. The remaining caramelized onions are incorporated into a classic French onion-inspired sauce with beef broth and red wine. The meatballs are then simmered in this sauce until tender and infused with flavor. While the original description for the sauce was incomplete, this recipe provides a complete and delicious rendition of French Onion Meatballs, perfect for serving with Parmesan orzo, as suggested in the video title.
#French onion
#meatballs
#caramelized onions
#beef
#comfort food
#dinner
#family meal
Deeply Caramelized Onions
Recipe Information
20m
Prep Time
1h 5m
Cook Time
1h 25m
Total Time
6
Servings
Medium
French-American
English
Nutrition (per serving)
300
Calories
18g
Protein
12g
Carbs
17g
Fat
Raw Meatballs Ready to Cook
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Meatballs Simmering in Rich French Onion Sauce
Instructions
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- Thinly slice the yellow onions. Heat 2 tablespoons of butter in a large skillet or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt.5m
Preview5mPreviewThinly slice the yellow onions. Heat 2 tablespoons of butter in a large skillet or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt. - Cook the onions slowly, stirring occasionally, for 30-40 minutes until they are deeply golden brown and very soft. This process requires patience to achieve true caramelization.35m
Preview35mPreviewCook the onions slowly, stirring occasionally, for 30-40 minutes until they are deeply golden brown and very soft. This process requires patience to achieve true caramelization. - Once caramelized, divide the onions roughly in half. Set one half aside for the meatballs and the other half for the sauce.2m
Preview2mPreviewOnce caramelized, divide the onions roughly in half. Set one half aside for the meatballs and the other half for the sauce. - In a large bowl, combine the lean ground beef, egg, 1/2 cup grated Parmesan, 1/2 cup Italian breadcrumbs, 1/4 cup chopped parsley, 4 cloves minced garlic, 2 tbsp Worcestershire sauce, salt, pepper, garlic powder to taste, and the first half of the caramelized onions.7m
Preview7mPreviewIn a large bowl, combine the lean ground beef, egg, 1/2 cup grated Parmesan, 1/2 cup Italian breadcrumbs, 1/4 cup chopped parsley, 4 cloves minced garlic, 2 tbsp Worcestershire sauce, salt, pepper, garlic powder to taste, and the first half of the caramelized onions. - Gently form the mixture into approximately 1.5-inch meatballs. You should get about 16-20 meatballs.8m
Preview8mPreviewGently form the mixture into approximately 1.5-inch meatballs. You should get about 16-20 meatballs. - Heat a large oven-safe skillet over medium-high heat. Add a little oil if necessary. Brown the meatballs on all sides until nicely seared, about 5-7 minutes. You may need to do this in batches. Remove the browned meatballs and set them aside.10m
Preview10mPreviewHeat a large oven-safe skillet over medium-high heat. Add a little oil if necessary. Brown the meatballs on all sides until nicely seared, about 5-7 minutes. You may need to do this in batches. Remove the browned meatballs and set them aside. - If desired, to thicken the sauce, add 1 tablespoon of all-purpose flour to the skillet (with any remaining pan drippings) and cook, stirring, for 1 minute to create a roux.2m
Preview2mPreviewIf desired, to thicken the sauce, add 1 tablespoon of all-purpose flour to the skillet (with any remaining pan drippings) and cook, stirring, for 1 minute to create a roux. - Deglaze the pan with 1/2 cup red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes until slightly reduced.3m
Preview3mPreviewDeglaze the pan with 1/2 cup red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes until slightly reduced. - Stir in 2 cups of beef broth, the remaining half of the caramelized onions, 1 tbsp Worcestershire sauce, 1 tsp fresh thyme, and 1 bay leaf. Bring the sauce to a gentle simmer.5m
Preview5mPreviewStir in 2 cups of beef broth, the remaining half of the caramelized onions, 1 tbsp Worcestershire sauce, 1 tsp fresh thyme, and 1 bay leaf. Bring the sauce to a gentle simmer. - Return the browned meatballs to the skillet, ensuring they are partially submerged in the sauce. Cover the skillet and simmer on low heat for 15-20 minutes, or bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until the meatballs are cooked through and the sauce has thickened.20m
Preview20mPreviewReturn the browned meatballs to the skillet, ensuring they are partially submerged in the sauce. Cover the skillet and simmer on low heat for 15-20 minutes, or bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until the meatballs are cooked through and the sauce has thickened. - Remove the bay leaf before serving. Serve the French Onion Meatballs hot, ideally over Parmesan orzo, mashed potatoes, or with crusty bread for soaking up the delicious sauce.1m
Preview1mPreviewRemove the bay leaf before serving. Serve the French Onion Meatballs hot, ideally over Parmesan orzo, mashed potatoes, or with crusty bread for soaking up the delicious sauce.
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