French Onion Meatballs

Why You’ll Love This Recipe

French Onion Meatballs are the ultimate comfort food, combining the best flavors of a classic French onion soup with the heartiness of beef meatballs. The tender meatballs are perfectly seared and then simmered in a rich and flavorful onion sauce made with sherry, beef stock, and fresh thyme. The final touch of melted Gruyere and mozzarella cheeses adds a luxurious finish that makes every bite irresistible. Whether you serve them with mashed potatoes or crusty bread, this dish is sure to satisfy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Meatball Ingredients:

• 1 ½ cups fresh breadcrumbs (or panko breadcrumbs)

• ¼ cup plus 2 tablespoons whole milk

• 1 ½ 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 Gruyere cheese, divided use

• 1 egg, whisked

• 1 cup shredded, whole milk mozzarella cheese

French Onion Sauce Ingredients:

• 4 tablespoons olive oil, divided use

• 2 tablespoons ghee or butter

• 2 ½ 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)

• 1 ½ tablespoons flour

• 2 ¼ cup beef stock

• 2 teaspoons fresh thyme leaves

Directions

1. Prepare the meatballs: In a dish, soak breadcrumbs in milk for about 5 minutes. Meanwhile, in a large bowl, combine the ground beef, soaked breadcrumbs, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of the shredded Gruyere cheese, and the whisked egg. Mix gently, being careful not to overwork the mixture. Roll into 2-tablespoon-sized meatballs and refrigerate for 15 minutes.

2. Sear the meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides for about 8 to 10 minutes. Once browned, remove them from the skillet and set aside.

3. Make the French onion sauce: In the same skillet, add another 2 tablespoons of olive oil and ghee (or butter). Once hot, add the onions with a pinch of salt and pepper. Cook for 20 to 25 minutes, stirring often, until they become caramelized and soft. Stir in the garlic, herbes de Provence, and dried thyme, cooking until fragrant (about 30 seconds). Add the sherry (or wine) and allow it to reduce for 30 seconds. Sprinkle in the flour, then pour in the beef stock. Stir to combine and simmer for 5 minutes.

4. Combine the meatballs and sauce: Turn off the heat and stir in the fresh thyme. Return the meatballs to the skillet and top with the Gruyere and mozzarella cheeses. Broil the meatballs on high for 5 to 7 minutes, or until the cheese is melted and bubbly.

5. Serve: Garnish with extra thyme leaves and serve with crusty bread or mashed potatoes.

Servings and Timing

• Servings: 6

• Prep Time: 45 minutes (does not include chilling time for the meatballs)

• Cook Time: 45 minutes

• Total Time: 1 hour 30 minutes

Variations

• Vegetarian Version: Use plant-based ground meat or veggie protein in place of the beef for a vegetarian option.

• Cheese Swap: If Gruyere and mozzarella are not available, you can use Swiss cheese or cheddar for a different cheesy flavor.

• Add Veggies: You can add sliced mushrooms or bell peppers to the sauce for extra depth and flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or on the stove over low heat until warmed through. If desired, you can also pop it under the broiler for a few minutes to melt the cheese again.

FAQs

1. How do I prevent the meatballs from becoming dry?

Make sure not to overmix the meatball mixture. Gently combine the ingredients, and avoid compacting the meatballs too much. This will help them stay tender and juicy.

2. Can I use a different type of meat for the meatballs?

Yes, you can substitute ground turkey, or chicken for the beef. However, beef adds the most flavor and juiciness to the meatballs.

3. How do I know when the meatballs are fully cooked?

The meatballs should be browned on the outside and cooked through in the center. You can check the internal temperature with a meat thermometer – it should reach 160°F.

4. Can I freeze these French onion meatballs?

Yes, you can freeze the meatballs after cooking. Let them cool completely, then store them in a freezer-safe container for up to 3 months. Reheat by baking them in the oven or warming them in a skillet.

5. Can I make the sauce ahead of time?

Yes, you can prepare the French onion sauce in advance. Store it in the fridge for up to 3 days, and reheat before adding the meatballs and cheese.

6. Can I use beef broth instead of stock?

Yes, beef broth works well as a substitute for beef stock, though stock tends to have a richer flavor.

7. What if I don’t have sherry for the sauce?

White wine or even a bit of balsamic vinegar can be used instead of sherry for a similar tangy depth.

8. Can I cook the meatballs in a slow cooker?

Yes, after browning the meatballs, you can place them in a slow cooker with the sauce and cook on low for 4 hours.

9. What side dishes go well with French onion meatballs?

These meatballs pair wonderfully with mashed potatoes, crusty bread, or a simple green salad to balance out the richness.

10. Can I add more cheese on top?

Of course! Feel free to add more Gruyere or mozzarella cheese if you want an extra cheesy experience.

Conclusion

French Onion Meatballs are the perfect combination of savory beef, sweet caramelized onions, and melted cheese, creating a truly decadent meal. Whether you’re looking for a comforting dinner or something special to share with friends and family, these meatballs are sure to impress. Rich, flavorful, and undeniably delicious, this recipe is one you’ll want to make again and again.