Introduction

Cheesy French Onion Meatballs combine the rich flavors of caramelized onions and melted Gruyère cheese with hearty beef meatballs. This comforting dish is perfect for a cozy dinner that feels both indulgent and satisfying.

The image shows a close-up of a black pan with several cooked meatballs, each topped with melted golden cheese that stretches as one meatball is lifted by a black spoon. The meatballs have a browned, crispy outer layer and are sprinkled with small pieces of green herbs. The melted cheese adds a glossy, smooth texture over the meatballs, with some spots showing a light browning from baking. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp onion powder
1 tsp Italian seasoning
Salt and pepper, to taste
2 tbsp olive oil
2 large onions, thinly sliced
2 tbsp butter
1 tsp sugar
2 cups beef broth
1/2 cup dry white wine (optional)
1 tbsp Worcestershire sauce
1 tbsp all-purpose flour
1 cup shredded Gruyère or Swiss cheese
Fresh parsley for garnish (optional)

Instructions

Step 1: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently until evenly combined, then roll the mixture into 1-inch meatballs and set aside.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 6–8 minutes. Once browned, remove the meatballs from the skillet and set aside.
Step 3: In the same skillet, melt the butter. Add the thinly sliced onions and sprinkle them with sugar. Cook over medium-low heat, stirring frequently, until the onions are deeply caramelized, about 15–20 minutes.
Step 4: Sprinkle the flour over the caramelized onions and stir well to coat. Gradually add the beef broth, white wine (if using), and Worcestershire sauce, scraping the bottom of the skillet to deglaze. Bring the mixture to a simmer.
Step 5: Return the browned meatballs to the skillet with the sauce. Cover and simmer gently for 10–15 minutes to cook through and meld the flavors.
Step 6: Preheat your oven’s broiler. Sprinkle the shredded Gruyère cheese evenly over the meatballs and sauce. Place the skillet under the broiler for 2–3 minutes, or until the cheese is melted and bubbly.
Step 7: Remove from oven, garnish with fresh parsley if desired, and serve hot with your favorite sides.

Tips & Variations

For a richer flavor, use a mix of ground beef and pork.
If you prefer a thicker sauce, simmer it uncovered for a few extra minutes before adding the meatballs back in.
Substitute Gruyère with Swiss cheese or mozzarella for a different but delicious result.
Serve over mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. To avoid drying out, add a splash of beef broth when reheating.

How to Serve

A close-up view of several browned meatballs covered with melted cheese, placed inside a black pan with a layer of golden melted cheese at the bottom, garnished with chopped fresh green herbs. One meatball is being lifted by a fork held by a woman's hand, with gooey melted cheese stretching from the meatball to the pan. The meatballs have a crispy texture on the outside with smooth melted cheese on top, and bits of onion visible within the cheese layer. The background is softly blurred, focusing on the rich texture and colors of the meatballs and cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and brown the meatballs in advance, then refrigerate them separately from the sauce. When ready to serve, warm the sauce, add the meatballs, and finish as instructed.

Can I freeze Cheesy French Onion Meatballs?

Absolutely. Freeze the fully cooked meatballs with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Cheesy French Onion Meatballs Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

Cheesy French Onion Meatballs are a comforting and savory dish featuring tender, seasoned beef meatballs simmered in a rich caramelized onion sauce, topped with melted Gruyère cheese for a deliciously cheesy finish. Perfect as a hearty main course, this recipe combines classic French onion flavors with comforting meatballs for a one-pan meal that’s easy to prepare and full of flavor.

Author: Toney
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: French-American

Ingredients

Scale

For the Meatballs:

1 lb (450g) ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp onion powder
1 tsp Italian seasoning
Salt and pepper, to taste

For the Sauce and Finishing:

2 tbsp olive oil
2 large onions, thinly sliced
2 tbsp butter
1 tsp sugar
2 cups beef broth
1/2 cup dry white wine (optional)
1 tbsp Worcestershire sauce
1 tbsp all-purpose flour
1 cup shredded Gruyère or Swiss cheese
Fresh parsley for garnish (optional)

Instructions

Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix thoroughly until everything is evenly incorporated. Roll the mixture into 1-inch meatballs and set them aside.
Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, which should take about 6 to 8 minutes. Once browned, remove the meatballs from the skillet and set aside.
Make the French Onion Sauce: In the same skillet, melt the butter. Add the thinly sliced onions and sprinkle with sugar. Cook over medium-low heat, stirring frequently, allowing the onions to caramelize slowly until they become golden and soft, about 15 to 20 minutes. This process develops the rich flavor.
Thicken the Sauce and Deglaze: Sprinkle the flour over the caramelized onions and stir well to coat them evenly. Add the beef broth, dry white wine (if using), and Worcestershire sauce. Scrape the bottom of the skillet to deglaze and dissolve any browned bits into the sauce. Bring the mixture to a gentle simmer.
Combine and Simmer: Return the browned meatballs to the skillet with the simmering sauce. Cover the skillet and let the meatballs simmer gently for 10 to 15 minutes so they cook through and absorb the flavors of the sauce.
Add the Cheese and Broil: Preheat your oven’s broiler. Sprinkle the shredded Gruyère or Swiss cheese evenly over the meatballs and sauce. Place the skillet under the broiler for 2 to 3 minutes, or until the cheese is melted, bubbly, and slightly golden. Watch carefully to avoid burning.
Serve: Garnish with fresh parsley if desired and serve the cheesy French onion meatballs hot, spooning extra sauce over each serving.

Notes

Using dry white wine in the sauce is optional but adds a lovely depth of flavor. If you prefer not to use wine, simply increase the beef broth by 1/2 cup.
Caramelizing onions low and slow is key to developing their sweetness and flavor—don’t rush this step.
For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour for thickening.
Gruyère cheese melts beautifully and has a mild nutty flavor; Swiss cheese is a fine substitute if Gruyère is unavailable.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.

Keywords: meatballs, french onion, caramelized onions, cheesy meatballs, comfort food, beef meatballs, Gruyère cheese