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French Onion Meatballs

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These French Onion Meatballs combine the rich, caramelized onion flavor of French onion soup with juicy, cheesy meatballs, all in a savory, beefy gravy. Serve them over mashed potatoes, egg noodles, or crusty bread for the ultimate comfort food meal!

Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef (or a mix of beef & pork)
  • ½ cup breadcrumbs
  • ¼ cup milk
  • 1 large egg
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup shredded Gruyère or mozzarella cheese (optional)

For the French Onion Gravy:

  • 2 tablespoons butter
  • 2 large onions, thinly sliced
  • 1 teaspoon sugar (to help caramelization)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups beef broth
  • ½ teaspoon Worcestershire sauce
  • ½ cup shredded Gruyère or Swiss cheese (for topping)

Instructions

Step 1: Make the Meatballs

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix breadcrumbs and milk; let sit for 5 minutes to soften.
  3. Add ground beef, egg, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, and shredded cheese (if using).
  4. Mix until just combined and roll into 1-inch meatballs.
  5. Place on the baking sheet and bake for 15-18 minutes, until browned and cooked through.

Step 2: Caramelize the Onions

  1. In a large skillet, melt butter over medium heat.
  2. Add sliced onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 15-20 minutes, until golden brown and caramelized.
  3. Stir in garlic and thyme; cook for 30 seconds.

Step 3: Make the Gravy

  1. Sprinkle flour over the onions and stir for 1 minute.
  2. Slowly add beef broth, stirring constantly.
  3. Add Worcestershire sauce and simmer for 5 minutes, until thickened.

Step 4: Combine & Serve

  1. Add the baked meatballs to the skillet and simmer for 5 minutes to absorb flavor.
  2. Sprinkle with shredded Gruyère and cover for 2 minutes until melted.
  3. Serve over mashed potatoes, noodles, or crusty bread.

Notes

  • Make it faster? Use store-bought meatballs and cook them in the sauce.
  • Extra cheesy? Stuff each meatball with a small cube of Gruyère before baking.
  • Want a richer sauce? Add ¼ cup red wine when adding broth.

Find it online: https://ukfinda.com/french-onion-meatballs/