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large cast iron skillet with french onion meatballs

French Onion Meatballs Recipe

These French onion meatballs are tender, savory, and finished in rich onion gravy with melty cheese for an easy comfort-food dinner.
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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 351kcal
Author: Ruth Truett

Equipment

Ingredients

  • 2 large onions, sliced
  • 4 tablespoon butter
  • 3 tablespoon all-purpose flour
  • 2-2½ cups beef (or chicken) broth
  • 2 teaspoon fresh thyme leaves, divided
  • 1 heaping tsp dijon mustard
  • 2 lbs ground beef
  • 1 cup panko breadcrumbs
  • ¼ cup whole milk
  • 3 tablespoon Worcestershire sauce
  • 2 eggs
  • 3-4 cloves garlic, minced
  • ¼ cup parmesan cheese, grated
  • ½ cup gruyere cheese, grated
  • ½ cup mozzarella, grated
  • kosher salt and fresh ground black pepper, to taste
  • toasted bread and buttered egg noodles, for serving

Instructions

Caramelize the Onions

  • Add the sliced onions, butter, and a hefty pinch of kosher salt to a cast iron skillet over medium-high heat. Cook for 30–45 minutes, stirring often, until deeply golden and caramelized. If they start browning too quickly or sticking to the pan, add a splash of water and lower the heat slightly.
  • While the onions cook, prepare the meatballs.

Make the Meatballs

  • In a large mixing bowl, combine the ground beef and panko. Add the milk, eggs, and Worcestershire directly over the breadcrumbs so they begin soaking in.
  • Add the Parmesan, garlic, 1 teaspoon thyme, kosher salt, and black pepper. Gently mix just until combined.
  • Scoop the mixture onto two parchment-lined sheet pans using a tablespoon scoop.
  • Par-bake at 400°F for 15 minutes, then remove from the oven and reduce the temperature to 350°F.

Finish the Sauce

  • Once the onions are deeply golden, sprinkle in the flour and whisk for 1–2 minutes to cook out the raw flour taste.
  • Slowly whisk in the hot broth, then add the remaining thyme and Dijon. Stir until smooth and slightly thickened. Taste and adjust salt if needed.

Finishing The French Onion Meatballs

  • Gently nestle the par-baked meatballs into the onion gravy.
  • Top with the Gruyère and mozzarella, then bake at 350°F for 20–25 minutes until bubbly and melted.

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 11g | Protein: 34g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 453mg | Potassium: 572mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 209mg | Iron: 4mg
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