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Cheesy French Onion Meatballs

A comforting dish that combines the cozy flavors of French onion soup with hearty meatballs, this one-pan recipe is quick and easy to make, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef You can use ground turkey or chicken for a lighter option.
  • 1/2 cup breadcrumbs Using day-old bread for the breadcrumbs can add a delightful crunch.
  • 1/4 cup grated Parmesan cheese Mix up the cheeses for extra cheesy flavor.
  • 1 egg Acts as a binding agent.
  • 2 cloves garlic, minced To boost flavor; sautéing enhances the taste.
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • to taste Salt and pepper Adjust according to preference.
For the Sauce
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced Slow cooking enhances sweetness.
  • 2 tbsp butter Adds richness to the sauce.
  • 1 tsp sugar Helps caramelize the onions.
  • 2 cups beef broth
  • 1/2 cup dry white wine (optional) Adds depth, can be omitted.
  • 1 tbsp Worcestershire sauce
  • 1 tbsp all-purpose flour To thicken the sauce.
  • 1 cup shredded Gruyère or Swiss cheese Use a cheese that melts well.
Garnish
  • to taste Fresh parsley For garnish, optional.

Method
 

Preparation
  1. In a bowl, mix the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, onion powder, Italian seasoning, and salt and pepper. Form into meatballs.
Cooking
  1. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then set aside.
  2. In the same skillet, melt butter and add onions. Sauté them until they’re soft and golden. Stir in sugar and cook for a few more minutes.
  3. Add beef broth, optional white wine, and Worcestershire sauce to the skillet. Sprinkle in the flour and mix well. Bring to a simmer.
  4. Return the meatballs to the skillet and nestle them into the sauce. Top with Gruyère or Swiss cheese, covering the meatballs.
  5. Let everything simmer until the cheese is melty and gooey. Garnish with fresh parsley if desired.

Notes

Serve these meatballs over mashed potatoes or buttered noodles. Leftovers can be stored in the fridge for up to three days or frozen for up to three months. Reheat in a skillet on low heat or in the microwave.