French Onion Meatballs Recipe

Introduction

French Onion Meatballs are a flavorful twist on classic meatballs, simmered in a rich, caramelized onion sauce. This comforting dish combines savory meat with the deep sweetness of slow-cooked onions, perfect for a cozy family dinner.

Ingredients

• 1.5 lbs ground beef (80/20 blend recommended)
• 1/2 lb ground pork
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 2 large eggs, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 3 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 6 cups beef broth
• 1 cup dry red wine (optional)
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper to taste
• Crusty bread, toasted or grilled
• Grated Gruyere cheese
• Fresh parsley, chopped

Instructions

1. Step 1: In a large bowl, combine ground beef, ground pork, panko breadcrumbs, Parmesan, parsley, eggs, garlic, dried thyme, dried rosemary, nutmeg, salt, and pepper. Mix gently until just combined.
2. Step 2: Roll the mixture into 1 to 1.5 inch meatballs, about 24 to 30 total.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides in batches, then remove and set aside.
4. Step 4: In the same skillet, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized, about 30 to 45 minutes.
5. Step 5: Sprinkle flour over onions and cook for 1 to 2 minutes, stirring constantly.
6. Step 6: Gradually whisk in beef broth, scraping up browned bits from the skillet bottom.
7. Step 7: If using, add red wine and simmer for a few minutes to blend flavors.
8. Step 8: Stir in Worcestershire sauce, bay leaf, dried thyme, sugar, and season with salt and pepper.
9. Step 9: Bring to a simmer, reduce heat to low, and let cook for 30 minutes to an hour, stirring occasionally. Remove bay leaf before serving.
10. Step 10: Gently add browned meatballs to the sauce, ensuring they are submerged.
11. Step 11: Cover and simmer over low heat for 30 minutes to an hour, allowing meatballs to cook through and absorb the sauce flavors. Stir occasionally.
12. Step 12: Serve meatballs and sauce over toasted bread, mashed potatoes, rice, or pasta. Top with grated Gruyere cheese and fresh parsley if desired.

Tips & Variations

• For extra tenderness, soak the panko breadcrumbs in a little milk before mixing into the meatball mixture.
• Use a mix of beef and pork for juicier meatballs, but you can substitute all beef if preferred.
• Skip the red wine if you want a non-alcoholic version; extra beef broth works well instead.
• For a richer sauce, add a splash of heavy cream at the end of simmering.
• Serve with toasted baguette slices for an easy appetizer or hearty snack.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent drying. You can also freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and brown the meatballs in advance. Store them separately and add to the sauce when ready to simmer and serve.

What can I use instead of Gruyere cheese?

Swiss cheese or mozzarella make good substitutes if Gruyere is unavailable, though Gruyere’s nuttiness adds a traditional touch.

French Onion Meatballs Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

French Onion Meatballs combine tender, flavorful meatballs made from a mix of ground beef and pork with a rich, caramelized onion sauce inspired by classic French onion soup. This comforting dish is perfect served over toasted crusty bread or your favorite starch, topped with melted Gruyere cheese and fresh parsley for an irresistible meal.

• Author: Mick
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes
• Yield: 24 to 30 meatballs (serves 6 to 8) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Meatballs

• 1.5 lbs ground beef (80/20 blend recommended)
• 1/2 lb ground pork
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 2 large eggs, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

French Onion Sauce

• 3 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 6 cups beef broth
• 1 cup dry red wine (optional)
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper to taste

To Serve

• Crusty bread, toasted or grilled
• Grated Gruyere cheese
• Fresh parsley, chopped

Instructions

1. Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, panko breadcrumbs, Parmesan cheese, parsley, eggs, minced garlic, dried thyme, dried rosemary, and ground nutmeg. Season generously with salt and black pepper. Gently mix until just combined, being careful not to overwork the mixture.
2. Shape the Meatballs: Roll the mixture into 1 to 1.5-inch meatballs, yielding approximately 24 to 30 meatballs, ensuring they are uniform in size for even cooking.
3. Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches to avoid overcrowding, and brown them on all sides until they develop a nice crust. Remove from skillet and set aside.
4. Caramelize the Onions: In the same skillet, melt butter and olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they become soft, deeply golden, and caramelized—this takes about 30 to 45 minutes.
5. Make Roux: Sprinkle the flour over the caramelized onions and cook for 1 to 2 minutes, stirring constantly to eliminate the raw flour taste and help thicken the sauce.
6. Add Broth: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet to incorporate all the flavor into the sauce.
7. Incorporate Wine: If using, add the dry red wine and allow the sauce to simmer for a few minutes to meld the flavors and reduce slightly.
8. Season the Sauce: Stir in Worcestershire sauce, bay leaf, dried thyme, and sugar. Season with salt and freshly ground black pepper to taste.
9. Simmer the Sauce: Bring the sauce to a simmer, then reduce heat to low. Let it simmer gently for at least 30 minutes (up to an hour), stirring occasionally. Remove bay leaf before proceeding.
10. Combine Meatballs and Sauce: Gently nestle the browned meatballs into the sauce, making sure they are mostly submerged to absorb maximum flavor.
11. Cook Meatballs in Sauce: Cover the skillet and let the meatballs simmer over low heat for at least 30 minutes (up to an hour), stirring occasionally, to allow the meatballs to cook through and soak up the rich sauce.
12. Serve: Spoon the meatballs and French onion sauce over toasted crusty bread, mashed potatoes, rice, or pasta. Top with grated Gruyere cheese and sprinkle with fresh parsley for a delicious finishing touch.

Notes

• For best texture, avoid overmixing the meatball mixture.
• Caramelizing onions slowly is key to developing deep flavor, so don’t rush this step.
• If you prefer, you can omit the red wine and substitute with more beef broth for a non-alcoholic version.
• Prepare the sauce a day ahead to let flavors deepen; reheat gently before serving.
• Gruyere cheese adds a delicious nutty flavor but can be substituted with Swiss or mozzarella.
• Meatballs can be baked instead of browned in a skillet for a lighter option, though browning adds more flavor.

Keywords: French Onion Meatballs, Meatballs with Onion Sauce, Comfort Food, Beef and Pork Meatballs, French Onion Soup Inspired