Description

French Onion Meatballs are tender, juicy beef meatballs simmered in a deeply flavorful caramelized onion gravy, then topped with gooey melted cheese. It’s a cozy, comforting dish that tastes like French onion soup meets classic meatballs. Serve over mashed potatoes, noodles, or crusty bread for the ultimate comfort meal.

Ingredients

For the Meatballs:

1 pound ground beef
1/4 cup breadcrumbs
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for browning)

For the Onion Gravy:

2 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup shredded Gruyère cheese (or mozzarella for a milder option)
Optional: chopped parsley for garnish

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Instructions

Prepare the Meatballs:
In a large bowl, mix ground beef, breadcrumbs, egg, Parmesan, garlic powder, onion powder, salt, and pepper until well combined.
Form into 1-inch meatballs (about 20).
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5–7 minutes. Remove and set aside.
Make the Onion Gravy:
In the same skillet, melt the butter over medium-low heat. Add sliced onions, sugar, and salt.
Cook slowly, stirring occasionally, for 15–20 minutes until onions are soft and golden brown.
Stir in thyme and sprinkle in the flour. Cook for 1–2 minutes, stirring constantly.
Slowly pour in the beef broth while stirring, then add Worcestershire sauce. Simmer for 3–5 minutes until slightly thickened.

Finish the Dish:
Return the meatballs to the skillet, spooning some of the gravy over the top.
Sprinkle with shredded cheese.
Cover and simmer on low for 5–7 minutes, or place under the broiler for 2–3 minutes to melt and brown the cheese slightly.
Garnish with fresh parsley if desired and serve hot.

Notes

Gruyère adds a classic French onion soup flavor, but Swiss or mozzarella work too.
Make ahead: meatballs and caramelized onions can be prepped a day in advance.

Serve over mashed potatoes, egg noodles, or a slice of toasted baguette.