French Onion Meatballs
Juicy beef meatballs simmered in a rich onion gravy, topped with gooey melted cheese for a heartwarming meal.
Ingredients
For the Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for searing)
For the Onion Sauce
- 3 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar (to caramelize)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup dry white wine (or extra broth)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt & pepper, to taste
- 1 cup shredded Gruyère or mozzarella cheese
Instructions
Preparation
- Mix beef, breadcrumbs, Parmesan, egg, garlic powder, onion powder, salt, and pepper in a mixing bowl. Roll into 1-inch balls.
- Heat olive oil in a skillet over medium heat. Sear meatballs for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, melt butter and olive oil. Add onions and sugar, cooking 20–25 minutes, stirring often, until golden brown.
Building Sauce
- Add garlic and cook for 1 minute. Deglaze with white wine (or broth), scraping up any browned bits. Stir in beef broth, thyme, salt, and pepper. Simmer for 5 minutes.
Cooking
- Return meatballs to the skillet, nestling them into the sauce. Cover and simmer for 10 minutes until fully cooked.
- Sprinkle shredded cheese over the top. Cover until melted, or broil briefly until bubbly.
Serving
- Enjoy hot with mashed potatoes, pasta, or crusty bread for soaking up the sauce.
Notes
Make-ahead onions can be caramelized up to 2 days in advance. Cheese swaps include provolone or Swiss if Gruyère isn’t handy. Freeze cooked meatballs (without cheese) for up to 2 months. Add cheese after reheating.