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Cheesy French Onion Meatballs

Indulgent Cheesy French Onion Meatballs You’ll Crave

A delicious fusion of French onion soup flavors and delectable meatballs, these Cheesy French Onion Meatballs are a comfort food favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef choose lean for a healthier option
  • 2 medium yellow onions the star ingredient
  • 2 tablespoon fresh thyme leaves reserve a pinch for garnish
  • 2 cloves garlic minced
  • 1 cup Gruyère cheese save some for topping
  • 1 cup breadcrumbs panko works well for extra crunch
  • ⅓ cup milk can be substituted with a plant-based option
  • 1 large egg acts as a binder
  • 1 tablespoon Worcestershire sauce enhances umami flavor
  • 1 teaspoon kosher salt reserve some for sauce
  • ½ teaspoon black pepper adjust according to taste
For the Sauce
  • 2 tablespoon butter for caramelizing onions
  • 2 tablespoon all-purpose flour thickens the sauce
  • ½ cup white wine dry variety for best results
  • 1 cup beef broth low-sodium preferred
  • 1 tablespoon white vinegar brightens the sauce

Equipment

  • Oven
  • Mixing Bowl
  • baking sheet
  • Cast-iron skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine minced garlic, thyme leaves, Gruyère cheese, breadcrumbs, milk, egg, Worcestershire sauce, kosher salt, and black pepper. Mix, then fold in ground beef.
  3. Shape approximately 32 to 34 meatballs, each about 1½ inches in diameter, and arrange on the baking sheet.
  4. Bake meatballs for 15 to 20 minutes until golden brown and fully cooked.
  5. Melt butter in a skillet over medium heat and add sliced onions, reserved thyme, salt, and pepper. Stir frequently for 25 to 30 minutes until caramelized.
  6. Sprinkle flour over caramelized onions and stir. Pour in white wine and scrape brown bits. Evaporate wine completely.
  7. Whisk in beef broth and bring to a boil, cooking until thickened (6 to 8 minutes). Stir in white vinegar.
  8. Transfer baked meatballs to the sauce in the skillet, coating evenly, then sprinkle reserved Gruyère cheese on top.
  9. Broil for 3 to 4 minutes until cheese is melted and bubbly. Garnish with remaining thyme leaves before serving.

Nutrition

Serving: 4meatballsCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 85mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

Best served hot and enjoyed with crusty bread or over mashed potatoes.

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