Description
Cheesy French Onion Meatballs blend juicy homemade meatballs with a rich caramelized onion sauce, then finish with gooey Gruyère cheese. Inspired by classic French onion soup, this ultimate comfort food is perfect for cozy dinners and easy enough for weeknights. Serve them hot with crusty bread, mashed potatoes, or pasta for a soul-warming meal everyone will love.
Ingredients
For the Meatballs:
- 1 lb (450g) ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Sauce and Finishing:
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tsp sugar
- 2 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 tbsp Worcestershire sauce
- 1 tbsp all-purpose flour
- 1 cup shredded Gruyère or Swiss cheese
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Meatballs: In a large bowl, mix together the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Use your hands to combine everything until just mixed. Roll the mixture into 1-inch meatballs and set them on a plate.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 6–8 minutes. Once browned, remove the meatballs from the skillet and set aside.
- Make the French Onion Sauce: In the same skillet, melt the butter over medium-low heat. Add the sliced onions and sprinkle with sugar. Cook, stirring often, until the onions are soft and deeply caramelized, about 15–20 minutes. Sprinkle the flour over the onions and stir to coat evenly.
- Deglaze and Simmer: Slowly pour in the beef broth, white wine (if using), and Worcestershire sauce while scraping up any browned bits from the pan. Bring to a gentle simmer and let the flavors meld for a couple of minutes.
- Combine and Cook: Return the browned meatballs to the skillet, nestling them into the sauce. Cover and let everything simmer for 10–15 minutes, allowing the meatballs to finish cooking and the sauce to thicken slightly.
- Add the Cheese: Preheat your broiler. Sprinkle the shredded Gruyère or Swiss cheese evenly over the meatballs and sauce. Place the skillet under the broiler for 2–3 minutes, until the cheese is melted and bubbling with golden-brown spots.
- Serve: Remove from oven, garnish with chopped fresh parsley (if desired), and serve hot with your favorite sides like crusty bread, mashed potatoes, or a tangle of pasta.
Notes
- Make-Ahead: Both the meatballs and caramelized onions can be made a day in advance and stored separately in the fridge.
- Gluten-Free Option: Use gluten-free breadcrumbs and substitute the all-purpose flour with a gluten-free alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently before serving.
- Customizable Cheese: Gruyère is traditional, but Swiss, mozzarella, or provolone can also be used.
- Don’t skip caramelizing the onions: This is key for deep, sweet flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1/4 of recipe (about 4-5 meatballs with sauce)
- Calories: 440
- Sugar: 6g
- Sodium: 730mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
