French Onion Meatballs

French Onion Meatballs are a decadent twist on two classics rolled into one: the hearty comfort of meatballs combined with the rich, savoury depth of French onion soup flavours. They’re perfect for cozy nights or when you want to impress without too much fuss. With caramelised onions, a splash of sherry or white wine, beefy sauce and melted Gruyère paired with mozzarella, every bite delivers warm, layered flavour. Let’s dive in—this recipe is as delicious as it is comforting.

Why You’ll Love This Recipe

• The breadcrumb and milk soak keeps the meatballs tender rather than dense.
• The sauce gives you that sweet onion, beefy “French onion soup” vibe but in meatball form.
• Top-melting cheeses (Gruyère and mozzarella) make it ooey-gooey and indulgent.
• It works as a full dinner (with mashed potatoes or crusty bread) or a special entertaining dish.
• You get one pan (skillet and broiler) and an amazing flavour payoff.

Ingredients

Meatballs

• 1½ cups fresh breadcrumbs (or panko)
• ¼ cup + 2 tablespoons whole milk
• 1½ pounds organic ground beef (85/15 ratio)
• 1 tablespoon chopped parsley
• 1 teaspoon fresh thyme leaves (plus extra for garnish)
• 1 teaspoon herbes de Provence
• Salt (about 1 teaspoon, or your desired amount)
• Black pepper (about ¼ teaspoon, or your desired amount)
• ½ large white onion, finely minced
• 4 cloves garlic, pressed through garlic press
• ¾ cup grated Gruyère cheese, divided use
• 1 egg, whisked
• 1 cup shredded whole milk mozzarella cheese

French Onion Sauce

• 4 tablespoons olive oil (divided use)
• 2 tablespoons ghee or butter
• 2½ large white onions, halved and sliced
• Salt
• Black pepper
• 4 cloves garlic, pressed through garlic press
• 1 teaspoon herbes de Provence
• 1 teaspoon dried thyme
• ¼ cup sherry (or white wine)
• 1½ tablespoons flour
• 2¼ cups beef stock
• 2 teaspoons fresh thyme leaves

Step-by-Step: How to Make French Onion Meatballs

1. Gather and prep all ingredients so you’re ready to go.
2. Place the breadcrumbs into a dish, pour the milk over them and soak for 5 minutes.
3. Meanwhile, place the ground beef into a large bowl.
4. After the breadcrumbs have soaked, add them into the ground beef bowl along with chopped parsley, fresh thyme leaves, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of the shredded Gruyère and the whisked egg.
5. Using clean hands, gently mix the beef and ingredients until well combined—avoid over-mixing to keep the meatballs tender.
6. Scoop out 2-tablespoon portions (a cookie scoop works well) and place them on a tray or platter.
7. Wet your hands and roll each portion into a round meatball. Chill in the fridge for 15 minutes.
8. While the meatballs chill, prep the sauce ingredients.
9. Heat a large oven-safe skillet over medium-high heat with 2 tablespoons of olive oil.
10. Sear the meatballs in batches, browning them on all sides for about 8–10 minutes. Set aside.
11. In the same skillet, add more oil if needed, plus the ghee or butter. Sauté the onions with a pinch of salt and pepper for 20–25 minutes until deeply caramelised.
12. Stir in garlic, herbes de Provence, and dried thyme for 30 seconds. Add sherry or wine and reduce for 30 seconds.
13. Sprinkle in the flour, stir to incorporate, then pour in beef stock. Stir well and simmer for 5 minutes to thicken.
14. Preheat your broiler to high.
15. Stir fresh thyme leaves into the sauce. Gently place the browned meatballs back into the skillet, letting them settle into the rich sauce.
16. Top the meatballs with the remaining Gruyère and mozzarella cheese. Broil for 5–7 minutes until bubbly and golden.
17. Garnish with fresh thyme leaves and serve with crusty bread or mashed potatoes.

Helpful Tips

• Chill the meatballs before cooking to help them hold shape.
• Don’t over-mix the meat mixture for best texture.
• Patience is key for properly caramelising onions—don’t rush it.
• Skip wine if preferred—use more beef stock and a splash of vinegar for balance.
• Always use an oven-safe skillet for stovetop to broiler transfer.

Substitutions and Variations

• Meat: Use ground turkey, pork, or a beef/pork blend.
• Cheese: Swap Gruyère for Swiss, fontina, or provolone.
• Herbs: Replace herbes de Provence with thyme, rosemary, and oregano mix.
• Sauce: Use red wine instead of sherry for a richer flavour.
• Vegetarian: Use plant-based meat and vegetable broth.
• Slow Cooker: Cook browned meatballs and caramelised onions on low for 4–6 hours.

Storage Instructions

• Store leftovers in an airtight container in the fridge for 3–4 days.
• Reheat gently in a skillet or oven. Add a splash of stock if needed.
• Freeze for up to 3 months. Thaw overnight before reheating.
• Add fresh cheese before broiling again to revive texture.

Nutritional Information

(Per serving, serves 6 – approximate values):

• Calories: ~670
• Protein: High
• Fat: Moderate to high (from beef and cheese)
• Carbs: Moderate (from breadcrumbs and onions)
• Adjust based on meat, cheese, and serving size.

Serving Suggestions

• Serve over mashed potatoes or with crusty bread.
• Add a side salad or green vegetable for balance.
• Serve smaller meatballs as an appetizer for gatherings.
• Garnish with fresh herbs before serving.

Frequently Asked Questions About French Onion Meatballs

Can I use different meat?
Yes, ground turkey, pork, or a combination of meats work well. Just monitor moisture and adjust seasonings as needed.

What if I can’t find Gruyère?
Swiss, fontina, or even mozzarella with some sharp cheddar can work. Aim for melty texture and bold flavour.

Can I prep in advance?
Absolutely. Make the meatballs and caramelised onions a day ahead. Assemble and broil just before serving.

How do I fix too thick or too thin sauce?
Thin sauce by adding stock. Thicken by simmering or using a cornstarch slurry (1 teaspoon each cornstarch and water).

Do I need to use wine?
No, wine adds depth but isn’t essential. Substitute with stock and optionally add a splash of vinegar for complexity.

Conclusion

Thank you so much for stopping by and exploring this French Onion Meatballs recipe. It’s a true comfort food favorite in my home and I’m thrilled to share it with you. From the richly caramelised onions to the melty cheese topping and tender, flavorful meatballs, this dish delivers all the coziness and flavor you crave. I hope you enjoy making it as much as I do. Happy cooking and thank you for being part of this food-loving community!

Follow us on Pinterest for daily recipe inspiration!

Print