Description

These French Onion Meatballs are juicy, flavorful meatballs simmered in a rich, caramelized onion gravy and topped with gooey melted cheese. It’s a comforting, one-pan dish that’s perfect over mashed potatoes, pasta, or crusty bread!

Ingredients

Units Scale

For the Meatballs:
1 lb (450g) ground beef (or a mix of beef & pork)
1/4 cup breadcrumbs
1 egg
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
2 tablespoons grated Parmesan cheese (optional)
1 tablespoon olive oil (for frying)
For the French Onion Sauce:
2 tablespoons butter
2 large yellow onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon sugar (helps with caramelization)
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 1/2 cups beef broth
1/2 cup shredded Gruyère or Swiss cheese
Fresh parsley (for garnish)

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Instructions

1. Make the Meatballs
In a large bowl, mix ground beef, breadcrumbs, egg, milk, salt, pepper, garlic powder, onion powder, Worcestershire sauce, and Parmesan.
Roll into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat.
Sear meatballs until browned on all sides, about 5-6 minutes (they don’t need to be fully cooked yet). Remove from pan and set aside.
2. Caramelize the Onions
In the same skillet, melt butter over medium heat.
Add sliced onions, salt, and sugar, stirring occasionally. Cook for 20-25 minutes until deep golden brown.
Stir in Worcestershire sauce, thyme, and garlic, cooking for another minute.
3. Make the Sauce & Simmer
Sprinkle flour over the onions and stir to coat.
Gradually add beef broth, stirring constantly. Simmer for 2-3 minutes until slightly thickened.
Return meatballs to the skillet, cover, and simmer for 10 minutes until fully cooked.
4. Add the Cheese & Serve
Sprinkle Gruyère or Swiss cheese over the meatballs.
Cover the pan for 2 minutes until the cheese melts.
Garnish with fresh parsley and serve hot!
Serving Suggestions
Over mashed potatoes, pasta, or rice
With toasted bread or baguette to soak up the sauce
As a French Onion Meatball Sub with melted cheese on a hoagie roll

Notes

Make it Lighter: Use ground turkey or chicken instead of beef.
Make-Ahead: Meatballs can be made in advance and stored in the fridge for 3 days or frozen for up to 2 months.
Extra Cheesy? Broil the meatballs for 2-3 minutes for a golden, bubbly cheese topping!
Nutrition (Per Serving, Approximate)
Calories: ~450
Protein: ~30g
Carbs: ~20g
Fat: ~25g
Sodium: ~750mg

Nutrition

Calories: ~450
Sodium: ~750mg
Fat: ~25g
Protein: ~30g