French Onion Meatballs


  • 1 pound ground pork or beef
  • ½ cup shredded mozzarella cheese 
  • ⅓ cup pork rind crumbs (I left these out)
  • 1 T. fresh parsley chopped 
  • 1 T. fresh sage chopped 
  • 1 egg 
  • 1 t. minced garlic 
  • 1 t. onion powder 
  • salt and pepper to taste 
  • 2 medium onions
  • 2 ounces butter 
  • 1 can (14.5 oz) beef stock 
  • 1 t. minced garlic
  • ½ cup shredded mozzarella
  • 1 T fresh parsley, chopped (optional)

Cooking Directions

  1. Preheat oven to 425.
  2. Thoroughly mix together meatball ingredients.
  3. Line a large baking tray with parchment paper and shape meatballs. I use one of my cookie scoops and get about 20 golf ball sized meatballs. 
  4. Bake for 18 minutes. 
  5. While the meatballs cook, place the butter into a large, deep sided pan. Thinly slice your onions and cook them over med-high heat until they are caramelized. Personal preference as to how long that is or how caramelized.
  6. Add the beef stock and the garlic, salt and pepper and simmer until the sauce is reduced and thickened. 
  7. Nestle the meatballs into the sauce and top with the extra mozzarella cheese. You can either broil the pan until the cheese melts or place a lid on it on the stovetop and cook on low until the cheese melts. 
  8. Serve garnished with chopped parsley.
  9. Serves 4 (well, 3 at our house...)

Holly's Note:
I found the original recipe at Sugar-Free Mom via a friend on Facebook. This is delicious and so, so easy. I never have fresh herbs on hand, so I just used dried sage and a homemade all-purpose seasoning. I also left the pork rinds out. I thought the meatballs held their shape just fine. I also cooked the meatballs for about 18 minutes in my oven. The first time I made this, I followed the recipe and cooked them for 30 minutes, but that was too long.

I have both broiled the cheese and just let it melt on the stove top and I prefer it broiled.

These were a hit.