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A bowl of delicious French Onion Meatballs topped with melted cheese and caramelized onions.

French Onion Meatballs

These French Onion Meatballs combine the savory flavors of caramelized onions and beef into a delicious appetizer or main dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 meatballs
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef 80/20 recommended
  • 1/4 cup plain breadcrumbs
  • 1 large egg lightly beaten
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Sauce
  • 2 tablespoons butter
  • 2 large onions thinly sliced
  • 1 teaspoon sugar
  • 1/2 cup beef broth
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup heavy cream
  • 1/2 cup Gruyere cheese shredded

Equipment

  • Large skillet
  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the ground beef, breadcrumbs, egg, milk, salt, and pepper. Mix gently until just combined. Do not overmix.
  3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  4. Bake the meatballs for 15-20 minutes, or until browned and cooked through.
  5. While the meatballs bake, melt the butter in a large skillet over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for 15-20 minutes, or until the onions are deeply caramelized and softened.
  6. Pour in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the skillet.
  7. Stir in the Dijon mustard and heavy cream. Cook for another 2-3 minutes until the sauce has thickened slightly.
  8. Add the cooked meatballs to the skillet with the sauce. Stir to coat. Sprinkle the shredded Gruyere cheese over the top.
  9. Cover the skillet and cook for an additional 5 minutes, or until the cheese is melted and bubbly.

Notes

Serve hot as an appetizer with toothpicks, or over mashed potatoes or noodles for a main course.