French Onion Meatballs with Mashed Potatoes

Hearty meatballs seared and simmered in a rich, savory caramelized onion gravy, served alongside creamy mashed potatoes.

Saved by Caleb on Savor

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 large onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1 bay leaf
• 2 lbs Yukon Gold potatoes, peeled & cubed
• 4 tbsp butter
• 1/2 cup milk or heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Mix meatball ingredients in a bowl, roll into 1-inch balls.
2. Heat skillet with oil, sear meatballs in batches until browned, then remove.
3. In the same skillet, heat olive oil and cook onions with sugar, salt, and pepper for 20-25 minutes until caramelized.
4. Stir in garlic for 1 minute, then add flour to coat.
5. Whisk in beef broth, Worcestershire sauce, thyme, and bay leaf; bring to a simmer.
6. Return meatballs to the skillet, cover, and simmer on low for 15-20 minutes.
7. Boil potatoes in salted water for 12-15 minutes, drain, and mash with butter, milk, salt, and pepper.
8. Serve meatballs and gravy over mashed potatoes.

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