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Cheesy French Onion Meatballs

Cheesy French onion meatballs in a skillet with gravy and melted Gruyère.
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This recipe captures the deep, savory flavor of French onion soup in a cozy one-pan dinner. Tender baked meatballs are nestled in a rich caramelized onion gravy and topped with a blanket of melted Gruyère cheese. It’s a comforting and impressive meal perfect for any weeknight.

Ingredients

Scale
  • For the Meatballs:
  • 1 ½ pounds ground beef (80/20 blend recommended)
  • ⅓ cup plain breadcrumbs
  • 1 large egg
  • 2 tablespoons grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • For the French Onion Gravy & Topping:
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 ½ cups shredded Gruyère cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine all meatball ingredients. Mix gently with hands just until combined. Shape into 1 ½-inch meatballs (about 18-20) and place on the prepared sheet. Bake for 18-20 minutes, or until cooked through.
  3. While meatballs bake, melt butter in a large oven-safe skillet over medium-low heat. Add sliced onions, sugar, and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes until soft and golden brown.
  4. Sprinkle flour over the caramelized onions and stir for 1-2 minutes. Slowly pour in beef broth and Worcestershire sauce, stirring constantly. Bring to a simmer and cook for 3-4 minutes until thickened. Stir in thyme.
  5. Nestle the baked meatballs into the gravy in the skillet. Sprinkle shredded Gruyère cheese evenly over the top.
  6. Transfer the skillet to the oven broiler (upper-middle rack). Broil for 2-4 minutes, watching closely, until cheese is melted, bubbly, and golden brown.
  7. Remove from oven, let rest 2-3 minutes, and garnish with fresh parsley. Serve immediately.

Notes

For gluten-free, use gluten-free breadcrumbs and thicken gravy with cornstarch. Do not overmix the meatball mixture to avoid tough meatballs. Shred cheese from a block for best melting. Onions must be caramelized fully for the best flavor depth.

Nutrition

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