French Onion Meatballs

French Onion Meatballs pair seasoned beef meatballs with slowly caramelized onions, a white wine and beef broth sauce, and freshly shredded Gruyère melted under the broiler.

Course Main Course

Cuisine American, French-Inspired

Keyword beef meatballs, caramelized onion meatballs, French onion meatballs, French onion sauce, Gruyère meatballs

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings

Calories 536kcal

Author Cathy Pollak

Equipment

large-oven safe skillet or braiser. Used to brown the meatballs, caramelize the onions, make the sauce, and broil the Gruyère without changing pans.
mixing bowls (large). Gives you enough rrom to mix the meatball ingredients without overworking the beef.
wooden spoon Useful for caramelizing the onions and scraping the browned bits from the skillet when adding the wine.
instant-read thermometer The easiest way to confirm the meatballs have reached 160°F (71°C) without overcooking them.

Ingredients

Meatballs:

¾ cup (45 g) panko breadcrumbs
¼ cup (60 ml) whole milk
1 large egg
¼ cup (25 g) grated Parmesan cheese
¼ cup (40 g) grated yellow onion
2 cloves garlic minced
1 tbsp (15 ml) Worcestershire sauce
2 tsps (10 g) Dijon mustard
1 tsp (5 g) kosher salt
¼ cup (0.5 g) black pepper
1 tsp (1 g) chopped fresh thyme
2 tbsps (8 g) chopped fresh parsley
1½ lbs (700 g) lean ground beef (at least 90/10)
2 tbsps (30 ml) olive oil

French Onion Sauce:

2 tbsps (28 g) unsalted butter
2 lbs (900 g) yellow onion thinly sliced, about 3 large onions
½ tsp (2.5 g) kosher salt
1 tbsp (8 g) all-purpose flour
½ cup (120 ml) dry white wine (think Sauvignon Blanc or Pinot Gris/Grigio)
1½ cups (360 ml) low-sodium beef broth
1 tsp (5 ml) Worcestershire sauce
¼ tsp (0.5 g) black pepper
2 tsps (2 g) chiopped fresh thyme
1 tsp (5 ml0 balsamic vinegar
1¼ cups (140 g) freshly shredded Gruyère cheese
chopped fresh parsley for garnish, optional

Instructions

Stir the panko breadcrumbs and whole milk together in a large bowl. Let stand for 2 minutes to allow the panko to absorb the milk.
Add the egg, Parmesan, grated onion, garlic, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, thyme, and parsley. Stir until evenly mixed. Add the ground beef and mix gently until the seasonings are evenly distributed, taking care not to overmix.
Shape the mixture into 28 to 30 meatballs, using about a heaping tablespoon of mixture for each. Lightly wet your hands as needed to prevent sticking.
Heat the olive oil in a large oven-safe skillet over medium heat. Working in batches as needed to avoid crowding the skillet, brown the meatballs for 5 to 6 minutes, turning every 1 to 2 minutes so they brown on most sides. The meatballs should remain undercooked in the center since they will finish cooking in the sauce. Transfer to a plate.
Reduce the heat to medium-low and add the butter to the same skillet, leaving the browned bits from the meatballs in the pan. Once the butter has melted, add the sliced onions and kosher salt. Cook for 45 to 50 minutes, stirring occasionally, until the onions have reduced considerably and are soft, caramelized, and rich golden brown.
Sprinkle the flour over the caramelized onions and cook, stirring continuously, for 1 minute, until no dry flour remains.
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release the browned bits. Simmer for 2 to 3 minutes, until the wine has reduced by approximately half.
Gradually stir in the beef broth, followed by the Worcestershire sauce, black pepper, thyme, and balsamic vinegar. Bring to a simmer and cook for 6 to 8 minutes, stirring occasionally, until the French onion sauce has thickened slightly but remains saucy.
Return the meatballs and any accumulated juices to the skillet. Spoon some of the caramelized onions and sauce over the meatballs and simmer uncovered for 3 to 5 minutes, until the meatballs are cooked through and reach 160°F (71°C) in the center.
Preheat the broiler. Sprinkle the freshly shredded Gruyère evenly over the meatballs and caramelized onions. Broil for 2 to 3 minutes, watching closely, until the Gruyère is melted.
Garnish with chopped fresh parsley, if desired. Serve the French onion meatballs over mashed potatoes or egg noodles, or with crusty bread for the onion sauce.

Notes

Allow the onions the full 45 to 50 minutes over medium-low heat. They should reduce considerably and become soft and rich golden brown before you add the flour and wine.
Once the ground beef is added, mix only until the ingredients are evenly distributed. Overmixing can make the meatballs firmer.
The meatballs should not cook through during browning. The initial browning develops flavor on the exterior, while the final simmer in the French onion sauce finishes cooking the centers.
Leave the browned bits from the meatballs in the skillet. The white wine will loosen them from the pan as it deglazes, incorporating that browned beef flavor into the onion sauce.
Choose a dry white wine such as Sauvignon Blanc or Pinot Gris. A sweet white wine will add unnecessary sweetness to onions that already develop lots of their own as they caramelize.
The French onion sauce should thicken slightly but remain loose enough to surround the meatballs and caramelized onions. It shouldn't have the consistency of a thick gravy.
Shred the Gruyère from a block for the smoothest melt. Packaged shredded cheese often contains anti-caking ingredients that can affect how it melts.
Make sure your skillet is safe to use under the broiler. If it isn't, transfer the meatballs, caramelized onions, and sauce to a broiler-safe baking dish before adding the Gruyère.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered over low heat, adding a small amount of beef broth if the sauce has thickened in the refrigerator.
Freeze the meatballs and onion sauce for up to 3 months, preferably before adding the Gruyère. Thaw overnight in the refrigerator, reheat, add freshly shredded Gruyère, then broil before serving.

If you’re making these French Onion Meatballs, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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