Name: Cheesy French Onion Meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: For the meatballs:; 1 lb ground beef; 1 egg; 1/3 cup breadcrumbs; 1/4 cup grated parmesan cheese; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; Salt and black pepper, to taste; 2 tablespoons chopped fresh parsley (optional); For the onion sauce:; 2 tablespoons butter; 2 large yellow onions, thinly sliced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme; Salt and pepper, to taste; For the cheesy topping:; 1 cup shredded Gruyère or mozzarella cheese; Optional: provolone slices for extra melt

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Cheesy French Onion Meatballs are a comforting twist on two classic favorites—French onion soup and juicy meatballs. These tender, flavorful meatballs are simmered in a rich, caramelized onion gravy and topped with melty cheese. I love serving them over mashed potatoes, crusty bread, or even pasta for the ultimate cozy meal.

Why You’ll Love This Recipe

I love how this recipe takes everything I enjoy about French onion soup—sweet caramelized onions, savory broth, and gooey melted cheese—and combines it with juicy, perfectly seasoned meatballs. It’s hearty, rich, and deeply satisfying. Plus, it’s all made in one pan, making cleanup easy and prep time manageable. Cheesy French Onion Meatballs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

Ground beef
Egg
Breadcrumbs
Grated parmesan cheese
Onion powder
Garlic powder
Salt and pepper
Fresh parsley (optional)

For the onion sauce:

Butter
Yellow onions, thinly sliced
Garlic, minced
Beef broth
Worcestershire sauce
Fresh thyme or dried thyme
All-purpose flour (for thickening)
Salt and black pepper

For the cheesy topping:

Shredded Gruyère or mozzarella cheese
Optional: provolone slices for extra melt

Directions

I start by mixing the meatball ingredients in a bowl until just combined, then I roll the mixture into small balls and set them aside.
In a large skillet, I melt butter over medium-low heat and slowly caramelize the onions. I stir frequently for about 20–25 minutes until the onions are soft, golden, and sweet.
I add garlic, then sprinkle in flour and stir for a minute to make a light roux.
I pour in the beef broth and Worcestershire sauce, add thyme, and bring the mixture to a simmer. I season with salt and pepper to taste.
While the sauce simmers, I brown the meatballs in a separate skillet or in the oven until they’re mostly cooked through.
I gently add the meatballs to the onion gravy and let them simmer for 10–15 minutes until cooked through and flavorful.
I sprinkle the shredded cheese over the top, cover the pan, and let it melt until bubbly and gooey.
I serve hot, garnished with parsley or extra onions if I want to get fancy.

Servings and timing

This recipe makes about 4 servings (roughly 16–20 meatballs). It takes about 20 minutes to prep and 40 minutes to cook, so I usually have it ready in around 1 hour.

Variations

I sometimes use ground turkey or chicken for a lighter version.
Adding a splash of white wine to the onion sauce gives it extra depth.
I’ve made this in the oven by baking the meatballs in the sauce and cheese for a casserole-style dish.
For a gluten-free version, I use gluten-free breadcrumbs and swap flour for cornstarch in the sauce.
If I’m craving extra decadence, I toast slices of baguette and layer them under the meatballs for a full French onion-style experience.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them gently in a skillet over low heat or in the microwave, covered, until heated through. If the sauce thickens too much, I add a splash of broth or water to loosen it. They also freeze well—I just cool them completely before freezing and thaw in the fridge overnight before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, I often prep and chill the meatballs a day in advance. I even freeze uncooked meatballs for future use and cook them straight from frozen.

What cheese is best for this recipe?

Gruyère is classic for French onion flavor, but mozzarella, provolone, or even a mix of cheeses melts beautifully too.

Do I need to caramelize the onions?

Yes, taking the time to caramelize the onions is key. It adds a deep, sweet, savory flavor that defines the whole dish.

Can I bake everything instead of simmering?

Definitely. After browning the meatballs and making the sauce, I transfer everything to a baking dish, top with cheese, and bake at 375°F (190°C) for about 15–20 minutes until bubbly.

What can I serve with these meatballs?

I love serving them over mashed potatoes, egg noodles, or toasted baguette slices. A green salad or roasted vegetables rounds out the meal.

Conclusion

Cheesy French Onion Meatballs are a delicious, cozy dish that turns classic comfort food into something even more satisfying. With sweet onions, rich gravy, and melty cheese over juicy meatballs, it’s a meal I love making when I want to impress or just treat myself to something hearty and comforting.

Cheesy French Onion Meatballs

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Cheesy French Onion Meatballs combine juicy beef meatballs with rich caramelized onion gravy and melty cheese. Inspired by French onion soup, this one-pan comfort dish is perfect served over mashed potatoes, bread, or noodles.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings (16–20 meatballs)
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Halal

Ingredients

For the meatballs:
1 lb ground beef
1 egg
1/3 cup breadcrumbs
1/4 cup grated parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (optional)
For the onion sauce:
2 tablespoons butter
2 large yellow onions, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
Salt and pepper, to taste
For the cheesy topping:
1 cup shredded Gruyère or mozzarella cheese
Optional: provolone slices for extra melt

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Instructions

In a bowl, mix ground beef, egg, breadcrumbs, parmesan, onion powder, garlic powder, salt, pepper, and parsley until just combined. Form into 16–20 small meatballs.
In a large skillet over medium-low heat, melt butter and add onions. Cook, stirring often, for 20–25 minutes until deeply golden and caramelized.
Add garlic to the onions and cook for 1 minute. Stir in flour and cook for 1 more minute to form a light roux.
Slowly whisk in beef broth and Worcestershire sauce. Add thyme and bring to a simmer. Season with salt and pepper.
In a separate pan or in the oven, brown meatballs until mostly cooked through, then gently add to the onion gravy. Simmer for 10–15 minutes until fully cooked.
Sprinkle shredded cheese and/or provolone over the top, cover the skillet, and let cheese melt until bubbly.
Serve hot over mashed potatoes, bread, noodles, or your favorite side.