Description
French Onion Meatballs combine juicy, flavorful beef meatballs with a rich, caramelized onion sauce topped with melted Gruyère or Swiss cheese. This comforting French-American dish is perfect for a hearty meal and pairs wonderfully with crusty bread, mashed potatoes, or egg noodles.
Ingredients
Scale
For the Meatballs
- 1 pound ground beef
- ½ cup breadcrumbs
- 1 egg
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- 2 teaspoons brown sugar
- 1 tablespoon flour
- ½ cup beef broth
- ½ cup water
- 1 teaspoon Worcestershire sauce
- ½ teaspoon thyme
- 1 cup shredded Gruyère or Swiss cheese
Instructions
- Prepare the Meatballs: Preheat your oven to 400°F. In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently but thoroughly to combine all ingredients without overworking the meat.
- Shape and Bake: Roll the mixture into 1½-inch meatballs, placing them evenly spaced on a baking sheet lined with parchment paper. Bake in the preheated oven for 18–20 minutes until browned and cooked through.
- Caramelize Onions: While the meatballs bake, melt butter in a large skillet over medium heat. Add the thinly sliced onions and cook for about 10 minutes, stirring frequently to prevent burning. Sprinkle brown sugar over the onions and continue cooking for an additional 10–15 minutes until the onions are deeply golden and caramelized.
- Make the Sauce: Sprinkle the flour over the caramelized onions and stir constantly for 1 minute to cook out the raw flavor. Slowly whisk in the beef broth and water to avoid lumps. Add Worcestershire sauce and thyme, then simmer for 3–4 minutes until the sauce thickens slightly.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet, gently tossing them to coat evenly in the onion sauce.
- Melt the Cheese: Sprinkle shredded Gruyère or Swiss cheese over the meatballs, cover the skillet, and let sit over low heat for about 3–4 minutes until the cheese melts nicely.
- Serve: Serve the French Onion Meatballs warm, ideally with crusty bread, mashed potatoes, or egg noodles to soak up the delicious sauce.
Notes
- Meatballs can be prepared ahead and refrigerated or frozen for convenience.
- Use store-bought frozen meatballs for a quicker shortcut, preparing only the sauce fresh.
- For an extra depth of flavor, add a splash of white wine when caramelizing the onions.
Nutrition
- Serving Size: About 4–5 meatballs with sauce
- Calories: 430
- Sugar: 6g
- Sodium: 590mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
