Description
These French Onion Meatballs combine the cozy depth of French onion soup with tender, juicy meatballs baked in a silky caramelized onion gravy and finished with gooey melted cheese. Perfect for family dinners, potlucks, or a make-ahead main dish that feels special without the stress.
Ingredients
Scale
For the Meatballs:
- 1 1/2 lbs (680g) ground beef (or mix of beef & pork)
- 1 cup breadcrumbs
- 1/2 cup whole milk
- 1 large egg
- 1 small onion, finely minced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Onion Gravy:
- 3 large yellow onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons sugar (optional, aids caramelization)
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup white grape juice or apple juice (alcohol-free)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt & pepper, to taste
For Topping:
- 1 1/2 cups shredded Gruyère or mozzarella
- Fresh parsley, for garnish
Instructions
- Hydrate Breadcrumbs: In a large bowl, combine breadcrumbs and milk; let rest for 5 minutes to allow the breadcrumbs to soak and soften.
- Mix & Shape: Add ground beef, egg, minced onion, garlic, Worcestershire sauce, parsley, salt, and pepper to the soaked breadcrumbs. Gently mix until combined without overworking the meat. Form into golf ball–sized meatballs.
- Brown Meatballs: Heat a little olive oil in a skillet over medium-high heat. Sear meatballs in batches, browning them on all sides but not cooking through. Transfer browned meatballs to a plate.
- Caramelize Onions: In the same skillet, melt butter with olive oil. Add sliced onions, sugar, and salt. Cook over medium-low heat, stirring occasionally for 25–30 minutes until onions are deeply golden and caramelized. Stir in minced garlic and cook for 1 more minute.
- Make Gravy: Sprinkle flour over the caramelized onions and cook while stirring for 2 minutes to eliminate raw flour taste. Slowly whisk in beef broth and grape or apple juice until smooth. Add thyme and season with salt and pepper to taste. Simmer until gravy thickens slightly.
- Assemble: Place meatballs into a baking dish. Pour the onion gravy evenly over the meatballs. Sprinkle shredded Gruyère or mozzarella cheese on top.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until meatballs are cooked through and cheese is bubbly and golden.
- Serve: Let rest for 5 minutes after baking. Garnish with fresh parsley and serve hot as a comforting main dish.
Notes
- Tips for juicy meatballs: Don’t overmix the meat; use milk-soaked breadcrumbs; let meatballs rest after browning to retain juices.
- Faster skillet version: Cook meatballs through in the pan, add the onion gravy, then cover the skillet to melt the cheese—skip baking.
- Serving ideas: Spoon over mashed potatoes, buttered egg noodles, or crusty bread; pair with roasted green beans or a crisp salad for a full meal.
- Variations: Use a beef–pork blend for richer flavor; swap in ground turkey or chicken for a lighter version; try different cheeses such as provolone or Swiss for topping.
- Make-ahead & storage: Assemble the dish up to 24 hours in advance and refrigerate until ready to bake. Refrigerate leftovers for up to 4 days; freeze meatballs with gravy (without cheese) for up to 3 months.
- Common mistakes: Avoid rushing the caramelization of onions; do not skip the flour cooking step to prevent raw taste; avoid overbaking meatballs to keep them tender.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: French Onion Meatballs, Comfort Food, Meatballs with Onion Gravy, Baked Meatballs, Cozy Dinner Recipe
