Cheesy French Onion Meatballs (Print-Friendly Version)

Tender meatballs, savory onion sauce, and melted Gruyère make a comforting, crowd-pleasing dinner option.

# What You’ll Need to Make This:

→ Meatballs

01 - 450 g ground beef
02 - 60 g breadcrumbs
03 - 25 g grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1 teaspoon onion powder
07 - 1 teaspoon Italian seasoning
08 - Salt, to taste
09 - Black pepper, to taste

→ Sauce and Finishing

10 - 2 tablespoons olive oil
11 - 2 large onions, thinly sliced
12 - 2 tablespoons unsalted butter
13 - 1 teaspoon granulated sugar
14 - 480 ml beef broth
15 - 120 ml dry white wine (optional)
16 - 1 tablespoon Worcestershire sauce
17 - 1 tablespoon all-purpose flour
18 - 100 g shredded Gruyère or Swiss cheese
19 - Fresh parsley, chopped, for garnish (optional)

# How to Prepare:

01 - Place ground beef, breadcrumbs, Parmesan, egg, garlic, onion powder, Italian seasoning, salt, and black pepper in a large bowl and mix until fully integrated.
02 - Form the mixture into uniform 2.5 cm meatballs and set aside on a tray.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning to brown all sides, for 6–8 minutes. Transfer meatballs to a plate and reserve.
04 - In the same skillet, melt butter over medium-low heat. Add sliced onions and sprinkle with sugar. Cook, stirring frequently, until deeply caramelized and golden, about 15–20 minutes.
05 - Sprinkle flour over caramelized onions and stir well to coat. Pour in beef broth, white wine if using, and Worcestershire sauce. Scrape the bottom to deglaze. Bring to a gentle simmer.
06 - Return meatballs to the skillet with the onions and sauce. Cover and simmer gently for 10–15 minutes, ensuring meatballs are cooked through.
07 - Preheat broiler to high. Sprinkle shredded Gruyère over the meatballs and sauce. Place skillet under the broiler for 2–3 minutes, or until cheese is melted and golden brown.
08 - Garnish with chopped fresh parsley if desired, and serve hot with crusty bread, mashed potatoes, or pasta.

# Extra Tips:

01 - Meatballs and caramelized onions can be prepared ahead and refrigerated separately until assembly.
02 - For a gluten-free adaptation, substitute gluten-free breadcrumbs and flour.
03 - Leftovers may be stored refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.

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