French Onion Meatballs
Juicy beef meatballs simmered in rich French onion sauce with melted Gruyere cheese for the ultimate cozy comfort food dinner recipe.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 16 meatballs
- Category: 4–6 servings
- Method: Dinner
- Cuisine: Stovetop, Simmering, Broiling
Ingredients
For the Onions
2 tablespoons olive oil
4 medium yellow onions, thinly sliced (about 6 cups)
3 cloves garlic, thinly sliced
2 bay leaves
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/3 cup dry white wine (such as Sauvignon Blanc)
2 tablespoons unsalted butter
For the Meatballs
1 pound 90% lean ground beef
1 large egg, beaten
1/3 cup panko breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
For the Sauce & Serving
1 tablespoon all-purpose flour
2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
6 ounces freshly grated Gruyère cheese (about 1 cup)
Toasted baguette slices, for serving
Instructions
Cook the Onions
Heat olive oil in a large skillet over medium heat.
Add onions, garlic, bay leaves, and salt.
Cook, stirring frequently, until onions become deeply golden and reduced in volume, about 45 minutes.
Add splashes of water if the skillet becomes dry during cooking.
Stir in thyme and black pepper and cook for 1 minute until fragrant.
Add white wine and butter, scraping the bottom of the pan to release browned bits.
Remove and discard bay leaves.
Transfer onions to a plate and set aside.
Wipe out the skillet for later use.
Make the Meatballs
In a large bowl, combine ground beef, beaten egg, panko breadcrumbs, salt, and pepper.
Mix gently until combined.
Form mixture into 16 meatballs.
Heat olive oil in the cleaned skillet over medium heat.
Brown meatballs on all sides until mostly cooked through, about 8–10 minutes.
Transfer meatballs to a plate.
Make the Sauce
Sprinkle flour into the skillet and stir for 1 minute.
Slowly whisk in chicken broth.
Add Dijon mustard and Worcestershire sauce.
Stir until smooth and slightly thickened.
Finish the Dish
Return caramelized onions and meatballs to the skillet.
Simmer for 10–15 minutes until meatballs are fully cooked and flavors meld together.
Sprinkle Gruyère cheese evenly over the top.
Broil for 2–3 minutes until cheese is melted and bubbly.
Serve
Serve hot with toasted baguette slices for dipping.
Notes
Slowly cooking the onions is key to achieving deep French onion flavor.
Gruyère cheese melts beautifully, but Swiss cheese can be substituted.
Ground pork or a beef-pork blend also works well for tender meatballs.
Serve with mashed potatoes, pasta, or crusty bread for a heartier meal.
Leftovers reheat wonderfully the next day.
Find it online: https://allrecipesmade.com/french-onion-meatballs/
