French Onion Meatballs with Savory Onion Sauce
Indulge in these flavorful French Onion Meatballs smothered in a rich, savory onion sauce that’s bursting with caramelized onion goodness. Perfectly tender meatballs paired with a classic French onion twist make this dish a comforting crowd-pleaser. Ideal for cozy dinners, weeknight meals, or special occasions — easy to make and incredibly delicious!
Equipment
- Large wide skillet for caramelizing onions
- Oven-safe skillet or baking sheet for browning meatballs
- Mixing bowls
- Wooden spoon or silicone spatula
- Meat thermometer
- Oven and broiler
Ingredients
- 1.5 lbs ground beef, pork, or a mix
- 2 large yellow onions, thinly sliced
- 4 oz Gruyère cheese (or Swiss/mozzarella), shredded or sliced
- ½ cup breadcrumbs (panko or regular)
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp Worcestershire sauce (optional)
- 2 tbsp olive oil or butter (for onions and browning)
- 2 cups beef broth (or vegetable broth)
- 1 tbsp balsamic vinegar (optional)
Instructions
- Caramelize Onions: Heat 1 tbsp oil/butter in a large skillet over medium-low heat. Add onions and salt. Cook slowly for 30–40 minutes, stirring occasionally, until golden and sweet.
- Prepare Meatballs: In a bowl, mix ground meat, breadcrumbs, garlic, thyme, parsley, salt, pepper, and Worcestershire sauce. Mix gently.
- Form & Brown Meatballs: Shape mixture into 1.5-inch meatballs. Heat remaining oil in skillet or oven-safe pan over medium-high heat. Brown meatballs on all sides, then remove to a plate.
- Make Sauce: Deglaze pan with beef broth, scraping browned bits. Stir in caramelized onions and balsamic vinegar if using. Simmer 5 minutes.
- Simmer Meatballs: Return meatballs to pan, cover, and simmer 10–15 minutes until cooked through (internal temp 160°F/71°C).
- Add Cheese: Top meatballs with cheese. Broil 2–4 minutes or cover with lid until melted and bubbly.
- Serve: Garnish with parsley and serve hot, spooning sauce over meatballs.
Notes
- Onions: Patience is key for caramelization — low and slow prevents bitterness.
- Meatballs: Avoid over-mixing to keep meatballs tender.
- Cheese: Gruyère adds traditional flavor, but Swiss or mozzarella work well too.
- Make Ahead: Meatballs can be shaped and browned ahead; finish cooking in sauce when ready.
- Storage: Refrigerate leftovers up to 3 days; reheat gently on stovetop. Freeze for up to 2 months.