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French Onion Meatballs

French onion meatballs with caramelized onions and a rich broth simmered around tender browned meatballs, finished with a gooey Gruyere/provolone cheese crust. Ideal for a hearty French-American main with deep savory flavor and a golden, bubbly top.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt use to taste
  • 0.25 tsp black pepper use to taste
For French onion sauce
  • 3 onions large, thinly sliced
  • 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. In a bowl, mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper until evenly combined, then roll into 1.5-inch balls.
  2. Heat butter in a skillet over medium heat and brown the meatballs in batches, cooking until well browned on the outside, then set them aside.
Caramelize onions and build the sauce
  1. In the same skillet, add thinly sliced onions and cook over medium-low heat for 30-35 minutes, stirring occasionally, until deeply caramelized.
  2. Pour in the wine to deglaze, scraping up browned bits, then add beef broth, Worcestershire, and fresh thyme.
Simmer, bake, and broil
  1. Return the browned meatballs to the onion sauce and simmer until cooked through, 15 minutes.
  2. Transfer to a baking dish if the skillet isn’t oven-safe, then scatter the shredded Gruyere or provolone evenly over the top.
  3. Broil 3-4 minutes until the cheese is golden and bubbly, then rest briefly before serving.

Notes

For best browning, keep meatballs the same size so they cook evenly before simmering. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently in a covered skillet or microwave until hot. Freezing is yes—freeze in the sauce (cheese added later if you want the freshest crust). For a lower-fat swap, use 90% lean ground beef (or a mix of beef and turkey) to keep the tender texture.