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French Onion Meatballs

French onion meatballs with browned meatballs simmered in a caramelized onion broth, then finished with a melted Gruyère/provolone cheese crust. Expect deep, jammy onions and a golden, bubbly 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.3333 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper
French onion sauce
  • 3 onions
  • 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.
  2. Heat 2 tablespoons of butter in a skillet over medium-high heat and brown meatballs on all sides; transfer to a plate when browned.
Caramelize onions and build the sauce
  1. In the same skillet, melt remaining butter over medium-low heat, add sliced onions, and cook until caramelized, about 30-35 minutes, stirring occasionally until deep golden.
  2. Pour in the wine or beef broth to deglaze, scraping up browned bits from the pan, and cook 1-2 minutes until slightly reduced.
  3. Add beef broth, Worcestershire, and fresh thyme, stirring to combine.
Simmer and finish with cheese
  1. Return browned meatballs to the sauce and simmer until cooked through, about 15 minutes, so the onions become a silky broth.
  2. Transfer to a baking dish if needed, then scatter shredded Gruyère or provolone evenly over the top.
  3. Broil at 500°F (260°C) for 3-4 minutes until the cheese is golden and bubbly with crisp edges.

Notes

Pro tip: Slice onions evenly for consistent caramelization, and don’t skip the deglaze step—scraped browned bits add body to the sauce. Store leftovers covered in the refrigerator up to 4 days; reheat gently in a covered skillet or microwave at 50% power. Freezing is yes—freeze meatballs and sauce (without broiling) up to 2 months, then thaw and broil with cheese before serving. For a lighter option, use 90% lean ground beef or swap part of the beef for ground turkey while keeping seasoning the same.