Amazing Baked Meatballs cooked in homemade French Onion Sauce for stronger flavor. These meatballs a juicy and packed with great flavor.
Funny story about these meatballs. I was torn naming this dish all day. I’ve actually called them “meatloaf muffins” and “meatballs” interchangeably. The idea was to make them look like little muffins but they cooked down and looked like adorable meatballs without retaining muffin cup shape. I went back and forth and decided that it really didn’t matter because they are so delicious!
In reality, this is my recipe for meatloaf but I feel like people will look at them and say, “but they look round, so they must be meatballs.” So call them whatever you want, but make sure to make them because you WILL love it!
French Onion Baked Meatballs
- 1 lb ground pork
- 1 lb ground beef
- 1/2 cup diced onion
- 2 gloves of garlic
- 1/2 cup plain bread crumbs
- 2 Tbsp Dijon mustard
- 2 Tbsp Worcestershire sauce
- 1/2 Tbsp fresh minced dill
- 1/2 Tbsp fresh minced parsley
- Salt pepper
- French Onion Sauce:
- 1 Tbsp olive oil
- 1 Large Vidalia onion
- 1 1/2 tsp sugar
- 2 garlic cloves
- 1 Tbsp tomato paste
- 1 Tbsp flour
- 1 2/3 cups beef stock
- 1 Tbsp Worcestershire sauce
- 1/4 cup red wine (preferably Merlot)
- 1/2 tsp dry thyme
- Preheat oven to 350 and lightly grease a 12-cup muffin pan.
- Combine all ingredients for meatballs in a bowl. Mix very well until all ingredients are incorporated. Set aside.
- Heat up oil in a cooking pan, over medium heat. Add sliced onions and sugar to the pan and saute until transparent stirring occasionally.
- Stir in minced garlic, red wine and tomato paste, saute for a couple of minutes.
- Sprinkle the mixture with flour and mix well.
- Slowly add beef stock, while stirring the whole time.
- Add salt and thyme and simmer for 5-7 more minutes.
- Scoop about a tablespoon of French onion sauce (with some onions) in each muffin cup.
- Scoop about 1/3 cup of meatball mixture and roll it into a big ball. Place meatball in the muffin cup, it should fit snugly. Repeat with remaining meat mixture.
- Bake for 25-30 minutes.
- Top off with remaining French Onion sauce, dividing it equally among the muffin cups.
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