Ingredients:

• 1 ½ lbs ground beef (use 80/20 for juicy meatballs)
• 1 cup French onion soup (canned or homemade for added depth of flavor)
• 1/2 cup breadcrumbs (helps bind the meatballs)
• 1/4 cup grated Parmesan cheese (for richness and umami)
• 1 large egg (acts as a binder)
• 1 teaspoon garlic powder (adds flavor depth)
• Salt and pepper to taste
• 1 cup shredded Swiss cheese (or Gruyère, for an authentic French onion flavor)
• Fresh parsley for garnish (optional)

Step-by-Step Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Meatball Mixture:
   • In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic powder, salt, and pepper. Pour in ½ cup of the French onion soup (reserve the other ½ cup for later) and mix everything together until well-combined.
   • Be careful not to overmix, as this can make the meatballs tough.
3. Form the Meatballs:
   • Take about 2 tablespoons of the mixture and shape it into a ball, then press a small indentation in the center with your thumb.
   • Place about a teaspoon of shredded Swiss cheese in the indentation, then carefully wrap the meat mixture around the cheese to enclose it completely. Roll it back into a round shape.
   • Repeat with the remaining mixture, placing each finished meatball on the prepared baking sheet.
4. Bake the Meatballs:
   • Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are browned on the outside and cooked through.
5. Prepare the Sauce:
   • While the meatballs are baking, pour the remaining ½ cup of French onion soup into a small saucepan and bring it to a gentle simmer over medium heat.
   • If you prefer a thicker sauce, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook for an additional 1-2 minutes until it reaches your desired consistency.
6. Serve:
   • When the meatballs are done baking, remove them from the oven and arrange them on a serving platter. Drizzle the warm French onion soup sauce over the meatballs.
   • Garnish with fresh parsley if desired, and serve immediately.

Nutrition Facts (estimated per meatball, based on 24 meatballs):

• Calories: 120
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 250mg
• Total Carbohydrates: 5g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 9g

Frequently Asked Questions (FAQs):

1. Can I use another type of cheese for the filling?
   • Yes, if you’re not a fan of Swiss cheese, Gruyère or mozzarella works well. Both provide a good melt and flavor profile for this recipe.
2. Can I make these meatballs ahead of time?
   • Absolutely! You can prepare the meatballs up to the baking step and store them in the refrigerator for up to 24 hours. Alternatively, freeze them raw for up to 3 months and bake them directly from frozen, adjusting the cooking time as needed.
3. Is there a way to make these meatballs gluten-free?
   • Yes, you can substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
4. What sides pair well with French Onion Stuffed Meatballs?
   • These meatballs go well with mashed potatoes, rice, crusty bread, or even pasta. The savory onion flavor and cheese filling also make them perfect for serving with a fresh salad or roasted vegetables.
5. How do I make French onion soup from scratch?
   • To make homemade French onion soup, caramelize 2-3 onions over low heat until golden brown. Add beef broth, a bay leaf, thyme, salt, and pepper. Simmer for 20-30 minutes for a richly flavored soup.

Tips for Making the Best French Onion Stuffed Meatballs:

1. Use Quality Ground Beef: Opt for ground beef with a bit of fat, such as an 80/20 ratio. This keeps the meatballs juicy and prevents them from drying out during baking.
2. Grate the Parmesan Fresh: Freshly grated Parmesan cheese melts better and brings a richer flavor to the meatballs.
3. Chill the Cheese Filling: If your shredded cheese is soft or room temperature, pop it in the freezer for 10 minutes before stuffing the meatballs. This keeps the cheese from melting out of the meatballs as they bake.
4. Don’t Overmix the Meat Mixture: Overworking the mixture can make the meatballs dense. Mix just until everything is combined.
5. Use a Thermometer: If you’re unsure if the meatballs are fully cooked, use a meat thermometer. Meatballs are done when they reach an internal temperature of 160°F (71°C).

Storage Tips:

• Refrigerating Leftovers: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freezing: Place baked, cooled meatballs on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag for up to 3 months. To reheat, bake them at 350°F (175°C) for about 20 minutes or until hot.
• Reheating Tips: Reheat meatballs in a covered baking dish with a small amount of broth or sauce to keep them moist. The microwave works for a quick option, but the oven yields the best texture.

Conclusion:

French Onion Stuffed Meatballs are an irresistible combination of flavors and textures, bringing the classic taste of French onion soup to a handheld, cheesy bite. They’re easy to prepare, can be made ahead of time, and are versatile enough to serve as an appetizer, main course, or even as a game-day snack. The tender beef, caramelized onion flavor, and gooey cheese filling make these meatballs a hit for any occasion. Serve with a side of crusty bread, mashed potatoes, or your favorite pasta to create a comforting meal that will quickly become a family favorite. Perfect for gatherings or weeknight dinners, these French Onion Stuffed Meatballs offer a delicious twist on classic flavors that everyone will enjoy!