Few dishes are as comforting as French onion soup, with its rich caramelized onions and gooey cheese. Now imagine those flavors paired with tender, juicy meatballs. That’s exactly what French Onion Meatballs bring to the table—a warm, hearty dish that feels like a hug in a skillet.
The first time I made these, I was struck by how seamlessly the flavors came together. The sweet onions, savory broth, and melty cheese create a dish that’s cozy yet elegant enough for company. It’s like a French bistro experience, right at home.
What I adore about this recipe is how versatile it is. Serve it as a main course over pasta or mashed potatoes, or enjoy it as a crowd-pleasing appetizer. Let’s make these French Onion Meatballs and bring a little French-inspired warmth to your table
The French Onion Meatballs combine tender meatballs with caramelized onions, a rich broth, and gooey melted cheese. This comforting dish is perfect as a main course or a savory appetizer.
An Exciting Story:
The first time I served these French Onion Meatballs at a family dinner, they were an instant hit. My husband couldn’t get enough of the caramelized onions, and my kids loved the gooey cheese. Now, it’s our go-to dish for cold evenings or special occasions.
Why These French Onion Meatballs?
- Rich and Savory: Combines the best of French onion soup and hearty meatballs.
- Easy to Make: Simple ingredients come together for a gourmet result.
- Versatile: Perfect as an appetizer, over pasta, or with crusty bread.
- Comforting and Cozy: A warm dish that’s ideal for chilly evenings.
- Family-Friendly: Loved by kids and adults alike.
What You Need for French Onion Meatballs
- For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- For the Onion Sauce:
- 2 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- For Assembly:
- 1 cup shredded Gruyere or Swiss cheese
- Fresh parsley, for garnish
How to Make French Onion Meatballs
- Prepare the Meatballs:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, garlic, thyme, onion powder, salt, and pepper. Mix until just combined.
- Roll the mixture into 1-inch meatballs and place on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through and lightly browned.
- Caramelize the Onions:
- While the meatballs bake, heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions, sugar, and salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are golden and caramelized.
- Make the Sauce:
- Sprinkle the flour over the caramelized onions and stir well. Gradually add the beef broth, stirring to combine. Add the Worcestershire sauce and thyme. Simmer for 5-7 minutes, or until the sauce thickens slightly.
- Combine and Bake:
- Add the cooked meatballs to the skillet with the onion sauce, tossing to coat. Sprinkle the shredded Gruyere cheese over the top.
- Transfer the skillet to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh parsley and serve hot. Pair with crusty bread, mashed potatoes, or pasta for a complete meal.
Tips for French Onion Meatballs
- Don’t Rush the Onions: Slow-cooking the onions is key to achieving that deep, caramelized flavor.
- Use Good Broth: High-quality beef broth enhances the richness of the sauce.
Substitutions and Variations:
- Make It Dairy-Free: Skip the cheese or use a dairy-free alternative.
- Use Turkey or Chicken: Swap ground beef for ground turkey or chicken for a lighter option.
- Add Vegetables: Stir in sautéed mushrooms or spinach for added texture and nutrients.
Make a Healthier Version:
- Use lean ground meat and reduce the cheese.
- Opt for whole-wheat breadcrumbs.
- Replace butter with olive oil for caramelizing the onions.
Closing for French Onion Meatballs:
And there you have it—French Onion Meatballs that bring the best of comforting flavors to your table. Whether served as a hearty appetizer or the star of your meal, this dish is sure to impress. Let us know how yours turn out, and don’t forget to explore more of our cozy dinner recipes!
Frequently Asked Questions for French Onion Meatballs
- Can I make these ahead of time?
Yes, prepare the meatballs and sauce up to 2 days in advance. Reheat and assemble before serving. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze these meatballs?
Absolutely! Freeze the cooked meatballs and sauce separately for up to 3 months. - What pairs well with this dish?
Serve with mashed potatoes, pasta, or crusty bread to soak up the sauce. - Can I use a slow cooker?
Yes, cook the caramelized onions and sauce in the slow cooker, then add baked meatballs and cheese for a hands-off version. - What’s the best cheese for this recipe?
Gruyere or Swiss are traditional, but mozzarella works well for a milder flavor. - Can I make this gluten-free?
Yes, use gluten-free breadcrumbs and flour. - How do I prevent the meatballs from drying out?
Don’t overmix the meat mixture, and bake them just until cooked through. - What if I don’t have an oven-safe skillet?
Transfer the meatballs and sauce to a baking dish before adding cheese and baking. - Can I double the recipe?
Absolutely! This recipe scales up easily for larger gatherings. - How do I make the dish extra rich?
Add a splash of dry white wine to the sauce while simmering. - What’s a creative serving idea?
Serve the meatballs over a toasted baguette slice for a French onion-inspired bruschetta!
French Onion Meatballs
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Meatballs:
1 lb 1 ground beef (or a mix of beef and pork)
½ cup breadcrumbs
1 large 1 egg
¼ cup grated Parmesan cheese
2 cloves 2 garlic, minced
1 tsp 1 dried thyme
1 tsp 1 onion powder
½ tsp salt
½ tsp black pepper
- For the Onion Sauce:
2 large 2 yellow onions, thinly sliced
3 tbsp 3 unsalted butter
1 tbsp 1 olive oil
1 tsp 1 sugar
½ tsp salt
1 tbsp 1 all-purpose flour
2 cups 2 beef broth
1 tbsp 1 Worcestershire sauce
1 tsp 1 dried thyme
- For Assembly:
1 cup 1 shredded Gruyere or Swiss cheese
Fresh parsley, for garnish
Directions
- Prepare the Meatballs:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, garlic, thyme, onion powder, salt, and pepper. Mix until just combined.
- Roll the mixture into 1-inch meatballs and place on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through and lightly browned.
- Caramelize the Onions:
- While the meatballs bake, heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions, sugar, and salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are golden and caramelized.
- Make the Sauce:
- Sprinkle the flour over the caramelized onions and stir well. Gradually add the beef broth, stirring to combine. Add the Worcestershire sauce and thyme. Simmer for 5-7 minutes, or until the sauce thickens slightly.
- Combine and Bake:
- Add the cooked meatballs to the skillet with the onion sauce, tossing to coat. Sprinkle the shredded Gruyere cheese over the top.
- Transfer the skillet to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh parsley and serve hot. Pair with crusty bread, mashed potatoes, or pasta for a complete meal.
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