Cheesy French Onion Meatballs
Tender meatballs in a rich French onion sauce, topped with melted cheese, making it a comforting and satisfying dish perfect for any occasion.
Ingredients
For the Meatballs
- 1 lb ground beef Can be substituted with ground turkey or chicken.
- 1/2 cup breadcrumbs Gluten-free breadcrumbs can be used for gluten sensitivities.
- 1/4 cup grated Parmesan cheese
- 1 piece egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Sauce
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tsp sugar
- 2 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 tbsp Worcestershire sauce
- 1 tbsp all-purpose flour
- 1 cup shredded Gruyère or Swiss cheese
- Fresh parsley for garnish (optional)
Instructions
Prepare the Meatballs
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper.
- Mix well until combined. Form the mixture into meatballs, about 1 inch in diameter.
Cook the Meatballs
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs and cook until browned on all sides, approximately 8–10 minutes.
- Transfer them to a plate and set aside.
Make the French Onion Sauce
- In the same skillet, melt butter over medium heat.
- Add the sliced onions with the sugar and cook until caramelized, about 15-20 minutes. Stir gently to prevent burning.
Combine and Simmer
- Sprinkle the flour over the onions and mix well.
- Slowly add beef broth, stirring continuously to avoid lumps. If using, add the white wine and Worcestershire sauce.
- Bring the mixture to a boil, then reduce heat and let it simmer for a few minutes.
Add the Cheese
- Return the meatballs to the skillet, making sure they’re well-coated in the sauce.
- Top with shredded Gruyère or Swiss cheese, cover, and let simmer until the cheese melts beautifully.
Serve
- Garnish with fresh parsley if desired, and serve hot.
Notes
For best results, do not rush the caramelization of the onions to develop rich flavors. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. Reheat with a splash of broth or water to keep moist.