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French Onion Meatballs

French onion meatballs made with browned 1.5-inch beef meatballs and a slow-caramelized onion broth, then baked with a golden Gruyère/provolone cheese crust. Expect tender meatballs simmered in savory sauce and a bubbly, browned top from broiling.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt to taste
  • 1 pepper to taste
For French onion sauce
  • 3 large onions thinly sliced
  • 4 tbsp butter
  • 0.5 cup dry white wine or beef broth
  • 2 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tbsp fresh thyme
  • 2 cup Gruyere or provolone shredded

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make and brown the meatballs
  1. Mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper, then roll into 1.5-inch balls. Lightly press each ball so it holds its shape while browning.
  2. Heat a cast iron skillet over medium heat and brown the meatballs in butter. Cook until well browned on the outside, then set aside.
Caramelize the onions and build the sauce
  1. In the same skillet, caramelize the onions in butter over medium-low heat for 30-35 minutes. Stir occasionally until deeply golden and softened.
  2. Deglaze with wine, scraping up browned bits from the pan. Add beef broth, Worcestershire, and fresh thyme, then simmer briefly to combine.
Simmer, bake (if needed), and broil
  1. Return the browned meatballs to the onion sauce and simmer for 15 minutes. Turn the meatballs occasionally so they absorb the sauce.
  2. Transfer to a baking dish if your skillet isn’t oven-safe, then scatter the shredded Gruyère/provolone over everything. Keep the cheese evenly distributed so it melts into a full crust.
  3. Broil for 3-4 minutes until the cheese is golden and bubbly. Watch closely so the top browns without burning.

Notes

Pro tip: for juicier meatballs, avoid overmixing the beef—mix just until the breadcrumb and egg disappear. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in the microwave or in a skillet with a splash of broth. Freezing is yes: freeze meatballs and sauce (before broiling with cheese) up to 3 months, then thaw and broil fresh. Swap: use leaner ground beef (90/10) for a lighter option without changing the method.