If you’re aiming to emulate the French, the best cheese to use in this dish is a nutty Gruyere. It’s fairly widely available (try the specialty cheese or deli section of your supermarket), but if you can’t find a block to grate, a few thin slices are fine too—layer them over the meatballs and broil for a bit longer to melt.
And what better bread to serve alongside this dish than the famed French baguette? Cut slices for a party or tear it casually for dinner. Give the bread a light toast for maximum crunchy contrast. My favorite trick is to rub the bread with a garlic clove while it’s still warm for instant garlic bread.
How to Store and Reheat
Refrigerate the cooked meatballs with the French onion sauce for up to 5 days. Reheat gently on the stovetop or in the microwave.
The meatballs can also be frozen uncooked: freeze the shaped meatballs on a parchment-lined tray until solid, then transfer to a freezer container and store for up to 3 months. Thaw in the fridge before cooking and continuing on with the recipe.
French Onion Meatballs
PREP TIME 15 mins
COOK TIME 70 mins
TOTAL TIME 85 mins
SERVINGS 4 to 6 servings
YIELD 16 meatballs
Ingredients
RUNZA CASSEROLE: EVERY TIME HE COMES OVER HOME, MY DAD ASKS FOR THIS FOR DINNER.
PHILLY CHEESESTEAK CASSEROLE
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