Go Back

French Onion Meatballs

French onion meatballs with caramelized onion sauce simmered until rich, then topped with a gooey Gruyère/provolone cheese crust. Tender 1.5-inch meatballs are browned first, then finished in the sauce and broiled for a golden, bubbly top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 salt and pepper
For French onion sauce
  • 3 large onions
  • 4 tbsp butter
  • 0.5 cup dry white wine or beef broth
  • 2 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tbsp fresh thyme
  • 2 cup Gruyere or provolone, shredded

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make and brown the meatballs
  1. Mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, and salt and pepper until evenly combined, then form into 1.5-inch balls.
  2. Heat butter in a skillet, add meatballs, and brown until deep golden on the outside, then set aside.
Caramelize onions and build the sauce
  1. In the same skillet, cook thinly sliced onions in butter over medium-low heat for 30-35 minutes, stirring until very caramelized.
  2. Deglaze the pan with white wine (or beef broth), scraping up browned bits.
  3. Add beef broth, Worcestershire, and fresh thyme, then bring the sauce to a gentle simmer.
Simmer, bake, and broil
  1. Return browned meatballs to the sauce and simmer for 15 minutes, turning once so they absorb the onion flavor.
  2. Transfer to a baking dish if your skillet is not oven-safe, then scatter Gruyère/provolone over the top.
  3. Broil for 3-4 minutes, until the cheese is golden and bubbly with blistered spots on top.

Notes

Pro tip: Use thinly sliced onions and resist turning the heat up—medium-low caramelization for 30-35 minutes creates the sweet, deep French onion flavor. Store leftovers in the fridge up to 4 days; reheat gently in a skillet or microwave. Freezing is not ideal for the cheese topping, but you can freeze the meatballs and sauce (without fresh cheese) for up to 2 months and broil cheese after thawing. For a lighter option, swap half the ground beef for lean ground turkey while keeping the same seasonings.