French Onion Meatballs Recipe

French onion meatballs in a large cast iron skillet.

5 from 1 vote

This French onion meatballs recipe features juicy beef meatballs baked in a caramelized onion sauce and smothered in melted smoked Gruyère or mozzarella cheese.

Prep Time15

Cook Time55

Total Time1 10

Course: Dinner

Cuisine: French

Servings:

Calories: 963kcal

Author: Joy Kincaid

Equipment

Ingredients

For the Meatballs:

1 lb ground beef or a mix of beef and pork
1/2 cup breadcrumbs fresh (*see notes for instructions)
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil for searing

For the Caramelized Onions:

3 large yellow onions thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar
2 cloves garlic minced
1/2 cup dry white wine or beef broth
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh thyme leaves (or pinch of dried thyme leaves)
1 bay leaf

For Baking:

1 cup Gruyère cheese shredded (use smoked cheese, if available) or use mozzarella

For serving:

1 loaf French Bread sliced and toasted, optional
Fresh thyme for garnish optional

Instructions

Prepare the Meatballs:

Preheat the oven to 375°F (190°C).
In a large bowl, mix pastured ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, salt, pepper, and Parmesan until just combined.
Form into 12-14 meatballs (about 1 1/2 inches in diameter).
Heat olive oil in a cast iron skillet over medium-high heat. Sear the meatballs for 2 minutes per side, then remove and set aside (they will finish cooking in the oven).

Caramelize the Onions:

In the same skillet, melt butter with olive oil over medium-low heat.
Add sliced onions, salt, and sugar, stirring occasionally. Cook for 25-30 minutes, until golden and caramelized.
Stir in garlic and cook for 1 minute.
Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2 minutes.
Add beef broth, Worcestershire sauce, thyme, and bay leaf. Simmer for 5 minutes, then remove the bay leaf.

Bake in the Oven:

Nestle the seared meatballs into the onion mixture in the skillet.
Sprinkle shredded Gruyère cheese generously over the top.
Transfer the skillet to the preheated oven and bake for 15 minutes, until the cheese is melted and bubbling.
(Optional) Switch to broil for 2-3 minutes to achieve a golden-brown crust.

Serve & Enjoy:

Garnish with fresh thyme and serve hot with toasted French baguette slices for dipping.

Notes

How to Store:

Store any leftover french onion meatballs in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months in a freezer-safe container.

*How to Make Fresh Breadcrumbs:

Use fresh or slightly stale bread (remove crusts if a finer texture is desired).
Tear the bread into pieces.
Pulse in a food processor until you get coarse, soft crumbs. If you don’t have a food processor, you can grate the bread or tear it finely by hand.
Use immediately or freeze for later use.

Tips:

Gruyère offers a rich, smoky flavor, you can substitute it with Swiss, Fontina, or even mozzarella cheese.
You can prepare the meatballs and caramelized onions in advance. Store them separately in the fridge, then assemble and bake when ready to serve.
If you don't have a cast iron skillet, a heavy-bottomed, oven-safe skillet or Dutch oven will work just as well. If you don’t have an oven-safe pan, transfer the mixture to a baking dish before baking.

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