DinnerRecipes

French Onion Meatballs

by Rachel
written by Rachel
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If you love the deep, cozy flavors of French onion soup, these Savory French Onion Meatballs are about to become your new favorite comfort food. Tender, juicy meatballs simmer in a rich caramelized onion gravy, then get finished with a blanket of gooey Gruyere and mozzarella that bubbles to golden perfection.

This dish feels indulgent and special, yet it’s made with simple, familiar ingredients. Perfect for a cozy night in or a dinner that impresses without stress, these French onion meatballs deliver bold flavor, melty cheese, and serious comfort in every bite.

Why You’ll Love This Recipe

  • Classic flavors, elevated: French onion soup meets hearty meatballs
  • Ultra-comforting: Rich gravy and melted cheese in every bite
  • Crowd-pleaser: Great for family dinners or guests
  • Make-ahead friendly: Prep components in advance
  • One-skillet finish: Easy cleanup with big payoff
  • Versatile serving options: Bread, potatoes, or noodles all work

Step-by-Step Instructions

Step 1: Soak the Breadcrumbs

First, combine the breadcrumbs and milk in a shallow dish. Let them soak briefly until soft. This keeps the meatballs tender and juicy.

Step 2: Mix the Meatball Mixture

Next, add the soaked breadcrumbs to a large bowl with the ground beef, herbs, seasoning, minced onion, garlic, grated Gruyere, and egg. Gently mix just until combined. Avoid overmixing to keep the meatballs tender.

Step 3: Shape and Chill

Form the mixture into evenly sized meatballs. Place them on a tray and chill briefly so they hold their shape while cooking.

Step 4: Sear the Meatballs

Heat olive oil in a large oven-safe skillet. Brown the meatballs on all sides in batches, then transfer them to a plate. They don’t need to cook through yet.

Step 5: Caramelize the Onions

In the same skillet, add more oil and butter if needed. Add the sliced onions with a pinch of salt and pepper. Cook slowly, stirring often, until deeply caramelized and jammy.

Step 6: Build the Sauce

Stir in the garlic and herbs, then deglaze the pan with sherry or wine. Sprinkle in the flour and cook briefly before whisking in the beef stock. Simmer until the sauce thickens slightly.

Step 7: Assemble

Turn off the heat and stir fresh thyme into the sauce. Nestle the meatballs back into the skillet, spooning sauce over them.

Step 8: Add Cheese

Top everything evenly with the remaining Gruyere and mozzarella.

Step 9: Broil Until Bubbly

Place the skillet under the broiler and cook until the cheese is melted, bubbly, and lightly golden.

Step 10: Serve

Garnish with fresh thyme and serve hot with plenty of sauce.

Tips for Best Results

  • Take time with the onions: Deep caramelization builds the signature flavor
  • Don’t overmix meatballs: Gentle handling keeps them juicy
  • Use good melting cheese: Gruyere adds nutty depth
  • Watch closely under the broiler: Cheese browns fast
  • Let rest briefly: Helps the sauce thicken slightly

FAQs

Can I make French onion meatballs ahead of time?
Yes, you can prep the meatballs and caramelized onions a day in advance.

Can I freeze these meatballs?
Yes, freeze them in the sauce without cheese, then add cheese when reheating.

What can I serve with French onion meatballs?
Crusty bread, mashed potatoes, polenta, or egg noodles are all great choices.

Can I skip the wine or sherry?
Yes, substitute extra beef stock with a splash of vinegar for acidity.

Why is my onion gravy not very dark?
The onions likely need more time. Slow cooking is key for deep flavor.

Savory French Onion Meatballs: Your Ultimate Cheesy Comfort Food Recipe

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • 1 ½ cups fresh breadcrumbs (or panko breadcrumbs)
  • ¼ cup plus 2 tablespoons whole milk
  • 1 ½ pounds organic ground beef (85/15 ratio)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves (for meatballs)
  • 1 teaspoon herbes de Provence (for meatballs)
  • 1 teaspoon fine sea salt, for meatballs (or to taste)
  • ¼ teaspoon black pepper, for meatballs (or to taste)
  • ½ large white onion, finely minced (for meatballs)
  • 4 cloves garlic, pressed (for meatballs)
  • ¼ cup grated Gruyere cheese (for meatballs, from total ¾ cup)
  • 1 large egg, whisked
  • 4 tablespoons olive oil, divided
  • 2 tablespoons ghee or unsalted butter
  • 2 ½ large white onions, halved and sliced (for sauce)
  • Salt and black pepper, to taste (for onions in sauce)
  • 4 cloves garlic, pressed (for sauce)
  • 1 teaspoon herbes de Provence (for sauce)
  • 1 teaspoon dried thyme (for sauce)
  • ¼ cup dry sherry or dry white wine
  • 1 ½ tablespoons all-purpose flour
  • 2 ¼ cups beef stock
  • 2 teaspoons fresh thyme leaves (for sauce)
  • ½ cup grated Gruyere cheese (for topping, remaining from total ¾ cup)
  • 1 cup shredded whole milk mozzarella cheese
  • Fresh thyme leaves, for garnish (optional)

Instructions

1. Prepare Meatball Base: In a shallow dish, combine breadcrumbs and milk; let soak for 5 minutes.
2. Mix Meatballs: In a large bowl, combine ground beef, soaked breadcrumbs, chopped parsley, 1 teaspoon fresh thyme, 1 teaspoon herbes de Provence, 1 teaspoon salt, ¼ teaspoon black pepper, finely minced onion, 4 pressed garlic cloves, ¼ cup grated Gruyere cheese, and the whisked egg. Gently mix with clean hands until just combined, being careful not to overmix to ensure tender meatballs.
3. Form & Chill Meatballs: Scoop about 2 tablespoon-sized portions of the mixture (a cookie scoop works great). Wet your hands slightly and roll each portion into a round meatball. Place on a tray or platter and chill in the refrigerator for 15 minutes.
4. Sear Meatballs: Heat 2 tablespoons of olive oil in a large cast-iron skillet (or other oven-safe, heavy-bottomed pan) over medium-high heat. Add meatballs in batches and sear, browning on all sides, for 8-10 minutes per batch. Transfer seared meatballs to a clean tray and set aside.
5. Caramelize Onions: In the same skillet, add the remaining 2 tablespoons of olive oil (if needed) and the ghee or butter. Add the sliced onions, a pinch of salt, and pepper. Cook over medium-high heat for 20-25 minutes, stirring frequently, until onions are deeply caramelized, very dark, soft, and jammy.
6. Build Flavor: Stir in the remaining 4 pressed garlic cloves, 1 teaspoon herbes de Provence, and 1 teaspoon dried thyme; cook for about 30 seconds until aromatic. Pour in the sherry or wine and allow it to bubble and reduce for about 30 seconds.
7. Thicken Sauce: Sprinkle in the flour and stir to incorporate for about 30 seconds. Gradually whisk in the beef stock until smooth. Bring the sauce to a simmer and cook for 5 minutes to allow it to thicken slightly.
8. Assemble & Broil: Turn off the heat and stir in 2 teaspoons of fresh thyme leaves. Nestle the browned meatballs back into the sauce. Top the meatballs and sauce evenly with the remaining ½ cup Gruyere and 1 cup mozzarella cheeses. Turn your broiler to 'high'.
9. Finish Under Broiler: Place the skillet under the broiler for 5-7 minutes, or until the cheese is beautifully melted, gooey, and bubbly. Watch carefully to prevent burning.
10. Serve: Garnish with additional fresh thyme leaves. Serve 3-4 meatballs with plenty of the rich French onion sauce and cheese. Enjoy immediately with warm, toasted bread or over creamy mashed potatoes, if desired.

Nutrition

Calories: Estimated: 680-750 kcal per serving Protein: Estimated: 48-55g per serving Carbs: Estimated: 35-42g per serving Fat: Estimated: 48-55g per serving

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