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Cheesy French Onion Meatballs

Cheesy French onion meatballs with melted Gruyère in a rustic skillet.
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These meatballs combine the rich, savory-sweet flavor of caramelized onions from French onion soup with tender, juicy meatballs, all smothered in a bubbly cheese topping. It’s a comforting, protein-packed meal that feels special but is simple to make. Perfect served over mashed potatoes or with crusty bread for dipping.

Ingredients

Scale
  • 1 1/2 pounds ground beef (85/15 recommended)
  • 1/3 cup plain breadcrumbs
  • 1 large egg
  • 2 tablespoons finely grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Caramelize the onions: In a large oven-safe skillet or Dutch oven, melt butter over medium-low heat. Add sliced onions and sugar. Cook for 25-30 minutes, stirring occasionally, until deeply golden brown and soft. Add minced garlic in the last minute and cook until fragrant.
  2. Prepare meatballs: While onions cook, preheat oven to 400°F (200°C). In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, Worcestershire, thyme, salt, and pepper. Mix gently with hands until just combined. Shape into 1 1/2-inch balls (about 18-20) and place on a parchment-lined baking sheet.
  3. Bake meatballs: Bake meatballs for 15-18 minutes, until cooked through.
  4. Make the sauce: To the caramelized onions in the skillet, sprinkle flour and cook for 1-2 minutes, stirring. Gradually whisk in beef broth until smooth. Add Worcestershire, thyme, and bay leaf. Simmer for 3-5 minutes until slightly thickened. Season with salt and pepper. Remove bay leaf.
  5. Combine and add cheese: Gently nestle baked meatballs into the sauce in the skillet. Sprinkle shredded Gruyère and mozzarella evenly over the top.
  6. Broil: Transfer skillet to oven and broil on high for 2-4 minutes, watching closely, until cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

Do not rush caramelizing the onions; low and slow is key for depth of flavor. Avoid overmixing the meatball mixture to keep them tender. For best melting, shred cheese from a block rather than using pre-shredded. Leftovers can be refrigerated for 3-4 days or frozen (without cheese) for up to 3 months.

Nutrition

Find it online: https://harmonymeal.com/cheesy-french-onion-meatballs/