The first time I made these Cheesy French Onion Meatballs I expected comfort food — but they became a late-night craving for everyone in the house.
They hit the sweet spot between caramelized onion richness and melty cheese tucked into juicy beef.
This recipe is straightforward, forgiving, and scales easily for weeknight dinners or a party platter.
Why You’ll Love This Recipe
- Deep, caramelized onion flavor folded into every meatball.
- Juicy, tender texture from the egg and breadcrumbs that keeps them from drying out.
- The surprise of melted mozzarella inside and on top for ultra-creamy bites.
- Versatile — serve with mashed potatoes, over pasta, or with crusty bread for dipping.
The texture is a layered play: a soft, slightly cheesy interior punctuated by sweet, silky ribbons of French onion.
Baking first then simmering in beef broth keeps the exterior browned without losing the juiciness inside.
The broth also becomes a light, savory pan sauce that clings to the meatballs, turning each bite into something saucy and spoon-worthy.
"Five stars — I made these for guests and everyone asked for the recipe. The onion flavor is unreal and the cheese surprise is genius." — Jessica, reader
Key Ingredients
Ground beef (1 pound)
Choose 80/20 for fat content; the extra fat means juicier meatballs that won’t dry out during baking.
If you prefer leaner meat, add a tablespoon of olive oil or a splash of milk to keep moisture.
Large onion (thinly sliced)
This recipe lives and dies by how well you caramelize the onions.
Use a sweet yellow onion and cook low and slow until they’re deeply browned; this builds the umami that makes the dish French-onion-forward.
Parmesan cheese (1/2 cup grated)
Parmesan adds savory depth and saltiness that binds with the beef without overwhelming the mozzarella.
Buy a wedge and grate fresh for the best flavor; pre-grated is convenient but won’t melt or flavor as well.
Beef broth (2 cups)
A good-quality beef broth creates the pan sauce and infuses the meatballs when you simmer them.
If possible use low-sodium or homemade broth so you can control final seasoning.
Full ingredient list:
- 1 pound ground beef
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 tablespoon olive oil
- Additional mozzarella cheese for topping (optional)
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper; this prevents sticking and eases cleanup.
Pro Tip: The oven should be fully up to temperature so the meatballs start to brown immediately.
Step 2: Caramelize the onions
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the thinly sliced onion and cook, stirring occasionally, until caramelized, about 10 minutes.
Lower the heat if they start to burn and scrape any brown bits up from the pan as they develop.
Pro Tip: You’ll know the onions are ready when they’re a deep golden-brown and smell sweet and savory.
Step 3: Mix the meatball base
In a large bowl combine ground beef, breadcrumbs, Parmesan, shredded mozzarella, chopped parsley, minced garlic, eggs, Worcestershire sauce, salt, pepper, and red pepper flakes if using.
Fold in half of the caramelized onions so the flavor is inside every meatball.
Pro Tip: Mix gently with your hands — over-mixing will make tough meatballs. Aim for just combined.
Step 4: Shape and bake
Shape the mixture into 1 to 1.5-inch meatballs and place them on the prepared baking sheet.
Bake in the preheated oven for 20 minutes, or until cooked through and lightly browned on the outside.
Pro Tip: Wet your hands slightly when shaping to prevent sticking and to create smooth, even meatballs.
Step 5: Make the onion broth
While meatballs bake, combine the remaining caramelized onions with 2 cups beef broth in a saucepan.
Bring to a simmer and cook for 5 minutes so the flavors marry and reduce slightly.
Pro Tip: Taste the broth and adjust salt — the Parmesan and Worcestershire add saltiness, so keep the broth on the lighter side.
Step 6: Simmer meatballs in broth and cheese
Transfer the baked meatballs to the saucepan with the onion broth.
Top with additional mozzarella if desired, cover, and simmer for 5 minutes until cheese is melted and everything is hot.
Pro Tip: The short simmer allows the meatballs to soak up the broth without falling apart; if your meatballs are on the larger side, add another 2–3 minutes.
Step 7: Rest and serve
Remove from heat and let the meatballs cool for a couple of minutes before serving.
Spoon extra sauce over them and garnish with a sprinkle of parsley.
Pro Tip: Serve with mashed potatoes, egg noodles, or crusty bread to mop up the oniony broth.
Expert Tips for Success
-
Use the right beef: 80/20 ground chuck gives the best balance of flavor and juiciness.
If you use 90/10, expect drier meatballs; compensate with an extra egg or a tablespoon of olive oil. -
Don’t rush the onions: Caramelization is flavor building, not a step to skim.
Cook them low and slow for at least 10 minutes; the color should be deep golden to amber for real depth. -
Breadcrumbs control texture: Use stale breadcrumbs or panko for a lighter interior.
If you want denser meatballs, use fresh breadcrumbs mixed with a splash of milk to hydrate them. -
Measure salt last: Parmesan and Worcestershire both add sodium.
Taste the simmering broth before adding any extra salt to avoid over-salting the finished dish. -
Size matters: 1–1.5 inch meatballs cook evenly in about 20 minutes at 400°F.
If you form golf-ball-size meatballs, increase bake time and simmering time to ensure doneness. -
Two-step cooking method: Baking then simmering preserves browning and locks moisture.
The initial bake sets the crust; the brief simmer transfers flavor without making them soggy. -
Equipment tip: A half-sheet pan and a heavy skillet for caramelizing onions make prep efficient.
Use parchment or a silicone mat for cleaner browning and quicker cleanup. -
Cheese technique: Fold some mozzarella inside for melty pockets, but keep most outside if you prefer a saucy finish.
Use whole-milk mozzarella for better melt and creaminess. -
Make ahead option: Form the meatballs and refrigerate for up to 24 hours before baking.
This helps them hold their shape and makes weeknight cooking faster.
Storage & Freezing
Fridge: Store leftover meatballs and sauce in an airtight container for up to 4 days.
Keep the broth separate from any bread or pasta to prevent sogginess.
Reheat: Gently reheat in a skillet over low heat until warmed through, or microwave in 30-second bursts, stirring between intervals.
If sauce has thickened, add a splash of beef broth to loosen it before reheating.
Freezer: Freeze fully cooked meatballs in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months.
Place sauce in a separate freezer-safe container or bag to thaw and reheat together.
Thawing & reheating from frozen: Thaw overnight in the fridge for best texture.
To reheat from frozen, bake at 350°F (175°C) for 15–20 minutes covered with foil, then finish in a saucepan with warmed broth and cheese.
Variations & Substitutions
Vegetarian swap: Use a hearty plant-based ground meat or a mix of cooked lentils and finely chopped mushrooms.
Add an extra egg or flax egg binder and adjust breadcrumbs for moisture.
Cheese variations: Swap mozzarella for Gruyère or Swiss for a nuttier, more French-onion-appropriate flavor.
A little sharp provolone can also deepen the melted-cheese experience.
Spice & herb additions: Stir in a teaspoon of Dijon mustard for tang, or fresh thyme for earthiness.
For heat, increase the red pepper flakes or add a pinch of cayenne.
Slow-cooker method: Brown the meatballs quickly in a skillet, then transfer to a slow cooker with caramelized onions and broth.
Cook on low for 3–4 hours and add cheese in the last 15 minutes for melty topping.
Frequently Asked Questions
Q: Can I make these meatballs without eggs?
A: Yes. Use a flax "egg" (1 tbsp ground flax + 3 tbsp water per egg) or mashed potato for binding.
Keep an eye on texture; you may need a little extra breadcrumb to firm the mix.
Q: How can I prevent the meatballs from falling apart during simmering?
A: Bake them first until they set and brown; that creates a surface that holds together.
Also, avoid overcrowding the pan when simmering and handle them gently when transferring.
Q: Can I prepare the caramelized onions ahead of time?
A: Absolutely. Caramelized onions can be refrigerated for up to 5 days or frozen for 3 months.
Warming them gently before using reactivates their flavor and aroma.
Q: Are these meatballs good for meal prep?
A: Yes — they reheat beautifully and the sauce helps keep them moist.
Pack meatballs and sauce separately from starches for the best texture.
Q: Can I use ground turkey or chicken instead of beef?
A: You can, but poultry is leaner and benefits from added fat or moisture like olive oil, grated onion, or a bit of bacon fat.
Also, lower the oven temperature slightly and monitor doneness to avoid drying.
Final Thoughts
These Cheesy French Onion Meatballs are proof that humble ingredients can feel luxurious with the right technique.
They’re perfect for family dinners, make-ahead meals, or a cozy night in.
Conclusion
If you want more inspirations or to compare variations, check out this detailed riff at French Onion Meatballs | The Cozy Apron.
For a well-tested recipe and technique notes, I also like the version at French Onion Meatballs Recipe | The Kitchn.
If you’re curious about another take with different seasonings, see French Onion Meatballs – Sip and Feast.
And for a slow-cooker option to save time, read the guide at Crock Pot French Onion Meatballs – My Incredible Recipes.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it — I’d be thrilled to hear how yours turned out.
Cheesy French Onion Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef Choose 80/20 for best moisture.
- 1 cup breadcrumbs Use stale or panko breadcrumbs for lighter texture.
- 1/2 cup grated Parmesan cheese Use fresh grated for best flavor.
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1 large onion, thinly sliced Caramelize well for deep flavor.
- 2 cloves garlic, minced
- 2 large eggs Can substitute with flax egg if needed.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt Adjust based on broth saltiness.
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Optional for heat.
For the Broth
- 2 cups beef broth Use low-sodium for better control over salt.
- 1 tablespoon olive oil For caramelizing onions.
- Additional mozzarella cheese for topping Optional.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until caramelized, about 10 minutes.
Mix and Bake
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, mozzarella, parsley, garlic, eggs, Worcestershire sauce, salt, pepper, and red pepper flakes. Fold in half of the caramelized onions.
- Shape the mixture into 1 to 1.5-inch meatballs and place them on the prepared baking sheet. Bake for 20 minutes, until cooked through.
Make the Broth
- Combine the remaining caramelized onions with beef broth in a saucepan. Simmer for 5 minutes.
Simmer and Serve
- Transfer the baked meatballs to the saucepan with broth. Top with additional mozzarella and simmer for 5 minutes until cheese is melted.
- Let the meatballs cool for a couple of minutes before serving. Garnish with parsley.
