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Cheesy French Onion Meatballs

Cheesy French Onion Meatballs
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Tender meatballs with rich caramelized onion sauce and melted Gruyère cheese. Perfect comfort food combining French onion soup flavors with hearty meatballs.

Ingredients

Scale
  • 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
  • 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)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 1 cup shredded Gruyère or Swiss cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. In large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, onion powder, Italian seasoning, salt, and pepper. Mix until just combined without overworking.
  2. Roll mixture into 1-inch meatballs, about 20 total. Set aside on plate.
  3. Heat 2 tablespoons olive oil in large skillet over medium heat. Brown meatballs on all sides for 6-8 minutes. Remove and set aside.
  4. In same skillet, melt butter over medium-low heat. Add sliced onions and sugar. Cook slowly for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
  5. Sprinkle flour over caramelized onions and stir for 1 minute.
  6. Pour in beef broth, white wine, and Worcestershire sauce. Scrape bottom of pan. Bring to gentle simmer and cook 5-7 minutes until slightly thickened.
  7. Return meatballs to skillet, nestling into sauce. Cover and simmer 10-15 minutes until cooked through, stirring halfway.
  8. Preheat broiler. Sprinkle Gruyère cheese evenly over meatballs and sauce.
  9. Transfer skillet to oven and broil 2-3 minutes until cheese is melted, bubbly, and golden. Watch closely to prevent burning.
  10. Garnish with parsley and serve hot with crusty bread or mashed potatoes.

Notes

  • Use 80/20 ground beef for juiciest meatballs. Leaner meat works but may be slightly drier.
  • Wine can be replaced with additional beef broth for alcohol-free version.
  • Gruyère provides authentic French onion flavor, but Swiss, Fontina, or mozzarella work too.
  • Patience is key when caramelizing onions. Low and slow prevents burning while developing sweetness.

Nutrition

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