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Close-up featured image of savory French Onion Meatballs, showcasing their golden-brown color and cheesy topping.

Perfect French Onion Meatballs

These French Onion Meatballs combine the savory sweetness of French onion soup with juicy, perfectly seasoned meatballs. This comforting, flavor-packed dish is surprisingly easy to make and perfect for weeknight dinners. Serve over toast, pasta, or mashed potatoes for a complete meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1/2 cup breadcrumbs panko or Italian seasoned
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup dry red wine such as Merlot or Cabernet Sauvignon
  • 1 tablespoon balsamic vinegar
  • 1 bay leaf
  • French bread slices, toasted optional
  • Grated Gruyere or Swiss cheese optional

Equipment

  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Large skillet or Dutch oven
  • spatula
  • tongs
  • knife
  • cutting board

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper.
  2. Gently mix all ingredients together until just combined. Be careful not to overmix.
  3. Roll the mixture into approximately 1-inch meatballs.
  4. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
  5. Brown the meatballs in batches, being careful not to overcrowd the pan. Remove the browned meatballs from the skillet and set aside.
  6. Add the remaining 1 tablespoon of olive oil to the skillet.
  7. Add the sliced onions, minced garlic, thyme, salt, and pepper.
  8. Cook over medium heat, stirring occasionally, for about 25-30 minutes, or until the onions are deeply caramelized and golden brown.
  9. Sprinkle the flour over the caramelized onions and cook for 1-2 minutes, stirring constantly.
  10. Gradually pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pan.
  11. Add the balsamic vinegar and bay leaf to the sauce.
  12. Bring to a simmer, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sauce has thickened slightly.
  13. Return the browned meatballs to the skillet with the French onion sauce. Make sure the meatballs are mostly submerged in the sauce.
  14. Cover and simmer for another 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened to your desired consistency.
  15. Remove the bay leaf and taste the sauce. Adjust the seasoning with salt and pepper as needed.
  16. Serve over toasted French bread slices, pasta, slider buns, or mashed potatoes. Top with grated Gruyere or Swiss cheese if desired.

Notes

Don't overmix the meatballs. Caramelize the onions properly for the best flavor. Use good quality beef broth. Adjust the sauce thickness by simmering longer or adding more broth/wine. The meatballs can be made ahead of time and reheated or frozen for up to 3 months. For variations, add sautéed mushrooms, use a combination of ground meats, add a pinch of red pepper flakes for heat, or stir in sour cream for a creamy sauce.