Cheesy French Onion Meatballs

Cheesy French Onion Meatballs combine everything I love about French onion soup with the heartiness of perfectly seasoned meatballs. This recipe transforms those iconic caramelized onions and bubbly Gruyère into a dinner that actually fills you up.

I stumbled on this idea last winter when I had leftover meatballs and was craving French onion soup. Instead of making soup, I tossed the meatballs into a quick onion sauce and topped everything with cheese. My family devoured it. Now, this cheesy French onion meatball recipe is my go-to for cold nights when we need something cozy and filling. The golden, caramelized onions give the sauce incredible depth, while the melted cheese creates that signature stringy pull we all love.

What You’ll Need for French Onion Meatballs

I always use 80/20 ground beef for these meatballs because the fat keeps them juicy and tender. If you prefer leaner meat, that works too, just don’t skip the Parmesan in the mix.

For the Meatballs:

• 1 pound (450g) ground beef
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Sauce and Finishing:

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 tablespoons butter
• 1 teaspoon sugar
• 2 cups beef broth
• ½ cup dry white wine (optional, or use additional broth)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon all-purpose flour
• 1 cup shredded Gruyère or Swiss cheese
• Fresh parsley for garnish (optional)

Pro tip: Gruyère melts beautifully and has that nutty flavor that makes French onion soup special, but Swiss cheese works great if that’s what you have.

How to Make Cheesy French Onion Meatballs

I recommend mixing the meatballs gently. Overworking the meat makes them tough instead of tender.

Step 1: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, onion powder, Italian seasoning, salt, and pepper. Mix just until everything comes together. The mixture should look evenly combined but not pasty.

Step 2: Roll the mixture into 1-inch meatballs. I usually get about 20 meatballs from this batch. Wet your hands slightly to prevent sticking.

Step 3: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 6-8 minutes total. They don’t need to cook through yet. Remove them to a plate.

Step 4: In the same skillet, melt butter over medium-low heat. Add the sliced onions and sprinkle with 1 teaspoon sugar. This is where patience pays off. Cook the onions slowly for 15-20 minutes, stirring occasionally, until they turn deep golden brown and soft. Resist cranking up the heat or they’ll burn instead of caramelize.

Step 5: Sprinkle 1 tablespoon flour over the caramelized onions and stir for about 1 minute. This will thicken your sauce.

Step 6: Pour in 2 cups beef broth and ½ cup white wine (or use all broth). Add 1 tablespoon Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Those bits are pure flavor.

Step 7: Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally. The sauce should thicken slightly and smell amazing.

Step 8: Nestle the browned meatballs back into the skillet, spooning sauce over them. Cover and simmer for 10-15 minutes until the meatballs are cooked through. Stir gently halfway through so everything cooks evenly.

Step 9: Preheat your oven broiler. Sprinkle 1 cup shredded Gruyère cheese evenly over the meatballs and sauce.

Step 10: Transfer the skillet to the oven and broil for 2-3 minutes until the cheese melts and turns bubbly and golden. Watch it closely because cheese can go from perfect to burnt fast.

Step 11: Garnish with chopped parsley if desired and serve hot with crusty bread or over mashed potatoes.

Best Ways to Serve French Onion Meatballs

These cheesy French onion meatballs pair beautifully with sides that can soak up the incredible sauce.

Crusty French bread: Perfect for mopping up every bit of that rich onion sauce. The crispy exterior and soft interior balance the tender meatballs.

Creamy mashed potatoes: The buttery potatoes complement the savory beef and create a complete comfort meal that feels like a warm hug.

Buttered egg noodles: Wide egg noodles catch the sauce beautifully and add substance without overwhelming the flavors.

Roasted green beans: The crisp-tender beans with a slight char provide a fresh, light contrast to the rich, cheesy meatballs.

Simple side salad: A crisp salad with tangy vinaigrette cuts through the richness and adds brightness to your plate.

More Cheesy Beef Dinners for Comfort Food Lovers

These Cheesy French Onion Meatballs with caramelized onions and melted Gruyere deliver elegant restaurant-quality flavor, but when you’re craving equally indulgent pasta, the Creamy Parmesan Beef Rigatoni brings that same rich, cheesy satisfaction. Both dishes prove that ground beef can be transformed into something truly special with the right seasonings and cheese.

For nights when you want hearty comfort without the fancy presentation, try the family-friendly Cheesy Ground Beef and Potatoes casserole or the simple Creamy Beef and Shells that delivers creamy pasta goodness. Looking for something lighter with Asian flair? The Egg Roll in a Bowl offers a fresh, veggie-packed alternative to these rich cheese dishes.

Storing Your Cheesy French Onion Meatballs

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even better.

When reheating, I recommend using the stovetop over low heat with a splash of beef broth to loosen the sauce. Microwave works too, but stir halfway through and add a tablespoon of water to prevent drying out.

Pro tip: You can make the meatballs and caramelize the onions a day ahead. Store them separately in the fridge, then combine and heat everything when you’re ready to serve. This makes entertaining so much easier.

Your Questions About French Onion Meatballs Answered

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