Introduction

Cheesy French Onion Meatballs combine the rich flavors of caramelized onions and melted Gruyère cheese with tender, savory meatballs. This comforting dish is perfect for a cozy dinner that feels both hearty and indulgent.

The image shows a close-up of juicy meatballs covered in melted cheese, sitting on a layer of melted cheese and sauce at the bottom of a dark pan. Each meatball is browned on the outside with a crispy texture and sprinkled with small pieces of fresh green herbs. One meatball is being lifted by a woman's hand, with melted cheese stretching in long, gooey strings from the meatball to the pan. The sauce beneath has a creamy, slightly golden color with bits of onions visible. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp onion powder
1 tsp Italian seasoning
Salt and pepper, to taste
2 tbsp olive oil
2 large onions, thinly sliced
2 tbsp butter
1 tsp sugar
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp all-purpose flour
1 cup shredded Gruyère or Swiss cheese
Fresh parsley for garnish (optional)

Instructions

Step 1: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently until evenly combined without overworking the meat.
Step 2: Shape the mixture into 1-inch meatballs and set them aside on a plate.
Step 3: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 6–8 minutes. Remove the meatballs from the skillet and set aside.
Step 4: In the same skillet, add butter and sliced onions. Cook over medium-low heat, stirring occasionally, until the onions soften and caramelize, about 15–20 minutes. Stir in the sugar to help with caramelization.
Step 5: Sprinkle the flour over the onions and cook for 1-2 minutes to remove the raw taste. Slowly pour in the beef broth while stirring, then add Worcestershire sauce. Simmer until the sauce thickens slightly.
Step 6: Return the meatballs to the skillet, spoon some sauce over them, and reduce heat to low. Cover and cook for an additional 10 minutes to ensure the meatballs are cooked through.
Step 7: Sprinkle the shredded Gruyère or Swiss cheese over the meatballs. Cover the skillet again and cook until the cheese melts, about 3–5 minutes.
Step 8: Garnish with fresh parsley if desired and serve warm, ideally with crusty bread or mashed potatoes.

Tips & Variations

For extra richness, add a splash of dry white wine when cooking the onions before adding the broth.
Substitute ground beef with ground turkey or a mix of beef and pork for different flavors.
If you prefer a smokier flavor, try adding a pinch of smoked paprika to the meatball mixture.
Gruyère cheese can be swapped with Swiss or mozzarella for a different melt and taste.
To save time, use pre-sliced onions or frozen caramelized onions available in some stores.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. For longer storage, freeze the meatballs and sauce in a sealed container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of several golden-brown meatballs covered with melted, gooey cheese, topped with small bits of chopped green herbs. One meatball is being lifted by a woman's hand, with long, stretchy cheese strings connecting it to the others in the white pan. The cheese looks creamy and bubbly, and the meatballs have a slightly crispy texture on the outside. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately ahead of time. Store them refrigerated and reheat together just before serving to keep the flavors fresh.

Can I bake the meatballs instead of pan-frying?

Absolutely. Bake the meatballs at 400°F (200°C) for about 15-20 minutes until browned and cooked through, then proceed with the sauce on the stovetop.