Pioneer Woman French Onion Meatballs recipe is made with ground chuck, breadcrumbs, milk, garlic, thyme, onions, olive oil, butter, red wine, chicken stock, Swiss cheese, and baguette slices the total time for this recipe is 70 minutes and it serves 6.
Try More Pioneer Woman Recipes:
- Pioneer Woman Lobster Mac And Cheese
- Pioneer Woman Crockpot Sweet Potatoes
- Pioneer Woman Chicken Cordon Bleu Casserole
🧡 Why You’ll Love This French Onion Meatballs Recipe:
- Rich Flavor: The combination of caramelized onions and Swiss cheese creates a rich, savory taste that’s irresistible.
- Easy to Make: Simple ingredients and clear instructions make this recipe accessible for all cooking levels.
- Comfort Food: These meatballs offer a warm, comforting meal that’s perfect for family dinners.
- Versatile: Serve with toasted baguette slices or pair with pasta for a satisfying, versatile dish.
❓ What Is Pioneer Woman French Onion Meatballs Recipe?
Pioneer Woman French Onion Meatballs are savory meatballs made from ground chuck, breadcrumbs, milk, garlic, and thyme, combined with caramelized onions and Swiss cheese this dish has a rich, tender texture and a deep, savory taste, inspired by the flavors of French onion soup.
🧅 Pioneer Woman French Onion Meatballs Ingredients
For the caramelized onions
- 2 tablespoons olive oil
- 2 large yellow onions sliced thinly from root to stem
- 3 ounces water
- 1/2 teaspoon salt
- 2 tablespoons butter
For the meatballs
- 1 1/2 pounds ground chuck
- 1/4 cup milk
- 3/4 cup Italian seasoned breadcrumbs
- 5 cloves garlic paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- olive oil for frying
Finishing the dish
- 4 cloves garlic minced
- 1 1/2 tablespoons flour
- 1/2 cup dry red wine
- 2 cups low-sodium chicken stock
- 1 teaspoon thyme leaves
- 1 tablespoon brandy or sherry optional
- 2 cups Swiss cheese sliced or shredded, divided
- salt and pepper to taste
- 12 slices baguette toasted
🧆 How To Make Pioneer Woman French Onion Meatballs
Make the Meatballs and Onions:
- Mix breadcrumbs and milk in a large bowl and let sit for 5 minutes.
- Add remaining ingredients to the bowl and mix gently until combined.
- Roll mixture into 1 1/2″ meatballs and place on a parchment-lined baking sheet.
- Heat a large pan to medium with olive oil. Add onions, water, and salt, then cover and cook for 15 minutes.
- Uncover and cook, stirring occasionally, until onions are soft. Add water as needed to prevent burning.
- In another large pan, heat olive oil on medium. Fry meatballs until browned, about 3 minutes per side. Remove and set aside.
Finish the French Onion Meatballs:
- Preheat oven to 450°F.
- In the pan with onions, add butter and cook until caramelized.
- Add garlic and cook for 1 minute. Stir in flour and cook for 1-2 minutes until no longer white.
- Add wine, bring to a boil, and scrape the pan bottom.
- Add chicken stock and thyme, simmer for 5 minutes.
- Season with salt and pepper. Add brandy or sherry if using.
- Add meatballs to the pan and top with 3/4 of the Swiss cheese. Bake for 7-10 minutes until bubbly.
- Top baguette slices with remaining cheese and broil until toasted.
- For a browner top, broil meatballs for 2-3 minutes, watching closely.
- Garnish with thyme leaves and serve with toasted baguette slices.
💭 Recipe Tips:
- Caramelize onions over medium-low heat, stirring occasionally, to prevent burning and achieve deep, sweet flavor.
- Substitute Swiss cheese with Gruyere or mozzarella for a similar creamy texture.
- Add red pepper flakes or chopped jalapeños to the meat mixture for extra spiciness.
- Cook flour thoroughly before adding chicken stock to avoid raw flour taste and ensure sauce thickness.
- Mix meatball ingredients gently to keep them tender and prevent density.
🥖 What To Serve With French Onion Meatballs?
Serve French Onion Meatballs with Pea Salad,Hash Brown Potato Salad, Rosemary Dinner Rolls, Potato Croquettes, or Brown Bread.
🎚 How To Store Leftovers French Onion Meatballs?
- In The Fridge. Store leftovers French Onion Meatballs in an airtight container in the refrigerator for up to 3 days.
- In The Freezer. Freeze leftovers French Onion Meatballs in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers French Onion Meatballs?
- Oven: Preheat to 350°F place leftovers French Onion Meatballs in an oven-safe dish cover with foil and heat for 5 minutes.
- Microwave: Place leftovers French Onion Meatballs on a microwave-safe plate cover with a damp paper towel and heat on medium for 2-3 minutes.
- Stovetop: Reheat leftovers French Onion Meatballs in a skillet over medium heat adding a splash of water or broth and cover stirring occasionally for 4 minutes.
FAQ’S
What kind of meat is best for French Onion Meatballs?
Ground chuck is ideal for French Onion Meatballs due to its perfect balance of fat and lean meat, ensuring juicy and flavorful meatballs.
Is it necessary to use red wine in the recipe?
Red wine enhances the flavor but isn’t necessary. Substitute with beef broth or non-alcoholic wine for similar depth without alcohol.
How do you prevent onions from burning while caramelizing?
Cook onions over medium-low heat, stirring frequently, and add water if needed. This slow cooking prevents burning and achieves perfect caramelization.
Can you cook French Onion Meatballs in a slow cooker?
Yes, brown the meatballs and caramelize the onions first, then transfer to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
Try More Pioneer Woman Recipes:
- Pioneer Woman Old Fashioned Goulash
- Pioneer Woman Sticky Soy Salmon
- Pioneer Woman Chicken Pasta Florentine
Pioneer Woman French Onion Meatballs Nutrition Facts
Amount Per Serving
- Calories: 758kcal
- Carbohydrates: 52.4g
- Protein: 57.2g
- Fat: 33.4g
- Saturated Fat: 13.7g
- Cholesterol: 199mg
- Sodium: 1177mg
- Potassium: 736mg
- Fiber: 3.6g
- Sugar: 6.2g
- Calcium: 359mg
- Iron: 25mg
Pioneer Woman French Onion Meatballs
Description
Pioneer Woman French Onion Meatballs recipe is made with ground chuck, breadcrumbs, milk, garlic, thyme, onions, olive oil, butter, red wine, chicken stock, Swiss cheese, and baguette slices the total time for this recipe is 70 minutes and it serves 6.
Ingredients
For the caramelized onions
For the meatballs
Finishing the dish
Instructions
- Mix breadcrumbs and milk in a large bowl and let sit for 5 minutes.
- Add remaining ingredients to the bowl and mix gently until combined.
- Roll mixture into 1 1/2″ meatballs and place on a parchment-lined baking sheet.
- Heat a large pan to medium with olive oil. Add onions, water, and salt, then cover and cook for 15 minutes.
- Uncover and cook, stirring occasionally, until onions are soft. Add water as needed to prevent burning.
- In another large pan, heat olive oil on medium. Fry meatballs until browned, about 3 minutes per side. Remove and set aside.
- Preheat oven to 450°F.
- In the pan with onions, add butter and cook until caramelized.
- Add garlic and cook for 1 minute. Stir in flour and cook for 1-2 minutes until no longer white.
- Add wine, bring to a boil, and scrape the pan bottom.
- Add chicken stock and thyme, simmer for 5 minutes.
- Season with salt and pepper. Add brandy or sherry if using.
- Add meatballs to the pan and top with 3/4 of the Swiss cheese. Bake for 7-10 minutes until bubbly.
- Top baguette slices with remaining cheese and broil until toasted.
- For a browner top, broil meatballs for 2-3 minutes, watching closely.
- Garnish with thyme leaves and serve with toasted baguette slices.
Make the Meatballs and Onions:
Finish the French Onion Meatballs:
Notes
- Caramelize onions over medium-low heat, stirring occasionally, to prevent burning and achieve deep, sweet flavor.
Substitute Swiss cheese with Gruyere or mozzarella for a similar creamy texture.
Add red pepper flakes or chopped jalapeños to the meat mixture for extra spiciness.
Cook flour thoroughly before adding chicken stock to avoid raw flour taste and ensure sauce thickness.
Mix meatball ingredients gently to keep them tender and prevent density.