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Smoked French Onion Meatballs over Creamy Risotto

These Smoked French Onion Meatballs are made with a flavorful blend of ground beef, pork, Gruyère, and seasonings, then smoked and finished in a rich caramelized onion gravy. Served over creamy Parmesan risotto and topped with melted Gruyère and fresh thyme, this hearty dinner is full of savory, smoky flavor.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Smoked Meatballs & Onion Sauce
  • 1 lb ground beef (80/20)
  • 1 lb ground pork
  • ½ cup panko breadcrumbs
  • ½ cup grated Gruyère cheese plus extra shredded Gruyère for topping
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 large yellow onions thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour
  • ½ cup dry white wine or extra broth
  • 2 cups beef broth
  • 1 cup chicken broth
  • 3 sprigs fresh thyme
Creamy Parmesan Risotto
  • 1½ cups Arborio rice
  • 4 cups chicken broth kept warm
  • ½ cup dry white wine
  • 1 medium shallot finely diced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • ¾ cup freshly grated Parmesan cheese
  • salt & black pepper to taste

Equipment

  • smoker
  • Large mixing bowl
  • large cast iron skillet
  • Dutch oven or heavy-bottomed saucepan
  • instant-read meat thermometer
  • Wooden spoon or spatula
  • Ladle
  • Measuring cups & spoons

Method
 

Smoke the Meatballs
  1. Preheat your smoker to 225°F.
    In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, grated Gruyère, egg, garlic, onion powder, salt, and pepper. Form into 12 to 15 golf-ball-sized meatballs.
  2. Place meatballs directly on the smoker grates and smoke for 45 to 60 minutes, until they reach an internal temperature of ~145°F and have picked up a rich color.
Make the French Onion Gravy
  1. While the meatballs smoke, melt 3 tbsp butter with 1 tbsp olive oil in a large, smoker-safe cast iron skillet over medium heat on the stovetop.
  2. Add sliced onions and a pinch of salt. Cook low and slow, stirring occasionally, for 25–30 minutes until deep golden brown and caramelized.
  3. Stir in the flour and cook for 1 minute. Deglaze with 1/2 cup white wine, scraping up any browned bits.
  4. Pour in the beef broth, 1 cup chicken broth, and thyme sprigs. Bring to a simmer for 5 minutes until slightly thickened.
  5. Transfer the smoked meatballs into the skillet with the onion gravy. Top with shredded Gruyère and place the entire cast iron skillet onto the smoker for an additional 30 minutes to allow the meatballs to finish cooking and soak up the sauce.
Prepare the Risotto
  1. In a saucepan, keep 4 cups of chicken broth warm over low heat.
  2. In a medium Dutch oven or heavy saucepan, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add the shallot and sauté until soft (about 2 minutes).
  3. Add the Arborio rice and toast, stirring constantly, for 2 minutes until translucent around the edges.
  4. Pour in the white wine and stir until fully absorbed.
  5. Add the warm chicken broth one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Continue this process for 18–20 minutes until the rice is tender with a slight bite (al dente).
  6. Remove from heat and stir in the 3/4 cup Parmesan. Season with salt and pepper to taste.
Assemble & Serve
  1. Spoon a generous heap of creamy risotto into wide bowls.
  2. Top with smoked meatballs and ladle the rich French onion gravy over top.
  3. Sprinkle fresh thyme leaves over the hot meatballs before serving.