Cheesy French Onion Meatballs (Print Version)
Tender meatballs in rich caramelized onion sauce topped with bubbling Gruyère cheese - the ultimate comfort food experience.
# Ingredients:
→ Meatballs
01 -
1 lb (450g) ground beef
02 -
1/2 cup breadcrumbs
03 -
1/4 cup grated Parmesan cheese
04 -
1 egg
05 -
2 cloves garlic, minced
06 -
1 tsp onion powder
07 -
1 tsp Italian seasoning
08 -
Salt and pepper, to taste
→ Sauce and Finishing
09 -
2 tbsp olive oil
10 -
2 large onions, thinly sliced
11 -
2 tbsp butter
12 -
1 tsp sugar
13 -
2 cups beef broth
14 -
1/2 cup dry white wine (optional)
15 -
1 tbsp Worcestershire sauce
16 -
1 tbsp all-purpose flour
17 -
1 cup shredded Gruyère or Swiss cheese
18 -
Fresh parsley for garnish (optional)
# Steps to Follow:
01 -
In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, onion powder, Italian seasoning, salt, and pepper. Mix until evenly combined. Roll into 1-inch meatballs and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 6–8 minutes. Remove from skillet and set aside.
03 -
In the same skillet, melt the butter. Add sliced onions and sprinkle with sugar. Cook over medium-low heat, stirring frequently, until caramelized, about 15–20 minutes. Sprinkle flour over the onions and stir to coat. Add beef broth, white wine (if using), and Worcestershire sauce. Scrape the skillet to deglaze and bring to a simmer.
04 -
Return meatballs to the skillet. Cover and simmer for 10–15 minutes.
05 -
Preheat the broiler. Sprinkle Gruyère cheese over the meatballs and sauce. Broil for 2–3 minutes, or until the cheese is melted and bubbly.
06 -
Garnish with parsley (optional) and serve hot with crusty bread, mashed potatoes, or pasta.
# Additional Notes:
01 -
Meatballs and caramelized onions can be prepared a day ahead and stored separately.
02 -
Use gluten-free breadcrumbs and flour substitutes for a gluten-free option.
03 -
Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.