Cheesy French Onion Meatballs

ByCole Matthews
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why make this recipe

Cheesy French Onion Meatballs are the perfect comfort food for any occasion. They combine the rich, savory flavors of French onion soup with delicious meatballs, topped with gooey cheese. This recipe is all about warmth and indulgence, making it a fantastic dish for family gatherings or cozy nights in. Plus, it’s easy to prepare and sure to impress everyone at the table!

how to make Cheesy French Onion Meatballs

Ingredients:

  • 1 lb (450g) ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tsp sugar
  • 2 cups beef broth
  • 1/2 cup dry white wine (optional)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp all-purpose flour
  • 1 cup shredded Gruyère or Swiss cheese
  • Fresh parsley for garnish (optional)

Directions:

  1. Prepare the Meatballs: In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter.

  2. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet, cooking them for about 5-7 minutes until they are browned on all sides. Remove the meatballs from the skillet and set them aside.

  3. Make the French Onion Sauce: In the same skillet, add butter and sliced onions. Cook the onions over medium heat until they turn soft and caramelized, about 15-20 minutes, stirring occasionally. Add sugar to help with the caramelization process.

  4. Combine and Simmer: After the onions are caramelized, sprinkle flour over them and stir. Slowly pour in the beef broth and white wine (if using), then add Worcestershire sauce. Stir everything together and let it simmer for about 5 minutes.

  5. Add the Cheese: Return the meatballs to the skillet and sprinkle the shredded cheese over the top. Cover the skillet and let it cook for a few more minutes until the cheese is melted and bubbly.

  6. Serve: Once everything is cooked, serve your Cheesy French Onion Meatballs hot, garnished with fresh parsley if desired.

how to serve Cheesy French Onion Meatballs

These meatballs can be served on their own as a hearty appetizer. You can also serve them over pasta, rice, or even on a crusty piece of bread for a delicious meal. Pair them with a simple salad or some roasted vegetables for a complete dinner.

how to store Cheesy French Onion Meatballs

To store leftovers, place the cooled meatballs in an airtight container in the refrigerator. They will keep well for 3-4 days. You can also freeze them for longer storage. Just make sure they are in a freezer-safe container and they will last up to 3 months.

tips to make Cheesy French Onion Meatballs

  • For added flavor, you can mix in some fresh herbs, like thyme or rosemary, into the meatball mixture.
  • If you like a little heat, consider adding red pepper flakes.
  • Be careful not to overcrowd the skillet when cooking the meatballs, so they brown evenly.

variation

For a healthier option, you can substitute ground turkey or chicken for the beef. Additionally, using whole wheat breadcrumbs can add a nutty flavor and more nutrients.

FAQs

  1. Can I make these meatballs in advance?
    Yes! You can prepare the meatballs and sauce ahead of time and simply heat them up when ready to serve.

  2. What can I use instead of Gruyère cheese?
    Swiss cheese, mozzarella, or provolone are great alternatives that will melt well.

  3. Can I skip the wine in the sauce?
    Absolutely! The wine adds depth, but you can make the sauce without it and still have a delicious flavor. Just replace it with additional beef broth.

Print
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Cheesy French Onion Meatballs

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

Delicious meatballs infused with the rich flavors of French onion soup, topped with gooey cheese.

Ingredients

Scale
  • 1 lb (450g) ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tsp sugar
  • 2 cups beef broth
  • 1/2 cup dry white wine (optional)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp all-purpose flour
  • 1 cup shredded Gruyère or Swiss cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Form small meatballs, about 1 inch in diameter.
  2. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 5-7 minutes until browned on all sides. Remove and set aside.
  3. In the same skillet, add butter and sliced onions. Cook until soft and caramelized, about 15-20 minutes, stirring occasionally. Add sugar to aid caramelization.
  4. Sprinkle flour over the caramelized onions and stir. Slowly pour in the beef broth and white wine (if using), then add Worcestershire sauce. Let it simmer for about 5 minutes.
  5. Return the meatballs to the skillet and sprinkle shredded cheese on top. Cover and cook until the cheese is melted and bubbly.
  6. Serve hot, garnished with fresh parsley if desired.

Notes

These meatballs can be served alone or over pasta, rice, or crusty bread. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 1g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: meatballs, French onion, comfort food, cheese, savory

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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