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French Onion Meatballs

French onion meatballs made with browned 1.5-inch beef meatballs simmered in a caramelized onion broth and topped with a melted Gruyere-provolone cheese crust. Tender, savory, and rich with thyme and Worcestershire in every bite.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper
French onion sauce + topping
  • 3 large onions 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
 

Brown the meatballs
  1. Mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, and salt and pepper into 1.5-inch balls, then brown them in butter in a skillet and set aside.
  2. Keep the meatballs warm and set aside while you caramelize the onions in the same skillet, using the remaining browned bits for flavor.
Caramelize onions and build the sauce
  1. Caramelize thinly sliced large onions in butter over medium-low heat for 30-35 minutes, stirring occasionally, until deep golden and softened.
  2. Deglaze with dry white wine or beef broth, then add beef broth, Worcestershire, and fresh thyme and bring to a gentle simmer.
Simmer with meatballs and melt cheese
  1. Return the browned meatballs to the caramelized onion sauce and simmer for 15 minutes until cooked through and coated.
  2. Transfer to a baking dish if needed, scatter Gruyere or provolone over the top, and broil for 3-4 minutes until golden and bubbly.

Notes

Pro tip: For extra depth, keep the onions at medium-low so they caramelize slowly instead of browning too fast. Refrigerate leftovers in an airtight container up to 4 days; reheat gently in a covered pan or microwave. Freezing is not recommended for the best cheese texture, but the meatballs and sauce can be frozen separately for up to 2 months. For a lighter option, swap half the beef for lean ground turkey and use a low-sodium beef broth to reduce overall sodium.