French Onion Meatballs are hearty, filling, and perfect for cozy winter nights.
A Match Made in Heaven
Here at Ground Beef Recipes, we're crazy about meatballs. It's why there's a whole category page dedicated to our favorite Meatball Recipes. (even some Gluten Free Meatballs without Breadcrumbs!)
Well, now we’ve combined our love for meatballs with our favorite french onion soup to create a recipe that combines the best of both! These French Onion Meatballs are comforting, meaty, covered in melty cheese, and ready to get on your dinner menu.
And P.S. If this recipe gets you in the "french onion" mood, check out this Slow Cooker French Onion Beef Stew.
Why We Love French Onion Meatballs
- They’re hearty. This is not a light meal. This is comfort food, just like grandma used to make. And we’re all about it.
- They’re cheesy. We used 8 ounces of shredded cheese for this recipe. Talk about ooey and gooey!
- They’re unique. Sometimes you just need a break from BBQ meatballs or Italian meatballs. We love the rich, savory flavors of these meatballs.
Key Ingredients for French Onion Meatballs
- Lean ground beef. You’ll need a pound of lean ground beef for this recipe.
- CHEESE. I recommend shredding your cheese by hand whenever possible, but if needed, you can find a shredded swiss & gruyère mixture at most local grocers. Look for a variety with large, creamy shreds for best results. If you don’t want to use a mixture of swiss & gruyère, you can use one or the other.
- Panko bread crumbs. This will give your meatballs a good amount of structure so they don’t fall apart while baking.
- Herbs and spices. These make the meatballs come to life! We’re using parsley, grated onion, garlic, salt, and pepper.
- Beef stock. Juicy meatballs, here we come!
How to Make French Onion Meatballs
Caramelize Onions:
- In a skillet over medium-low heat, melt the butter.
- Add the sliced onions to the pan, and cook for 30-40 minutes, stirring occasionally, until the onions are browned, softened, and caramelized.
Prepare the Meatballs:
- Preheat your oven to 400 degrees F and line a baking sheet with parchment or foil.
- In a mixing bowl, mix together the ground beef, ¼ cup of the cheese, the panko bread crumbs, parsley, grated onion, olive oil, minced garlic, salt, and pepper until fully combined.
- Separate the beef mixture into 12 equal portions and roll between your hands to create meatballs approximately 1.5 to 2 inches in diameter.
- Place the meatballs at least an inch apart on your prepared baking sheet, then place into the oven and bake for 15-18 minutes or until golden brown on the outside. Remove the meatballs from the oven, and reduce the oven heat to 350 degrees.
Assemble and Bake:
- Pour the beef stock over the caramelized onions, and simmer, stirring slowly until the stock has reduced a little.
- Remove the skillet from the heat and use a pair of tongs to gently lower the baked meatballs into the French onion mixture, nestling the meatballs around the pan between the onions.
- Sprinkle the remaining shredded cheese over the meatballs, and place the skillet into the oven.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with additional chopped parsley if desired, and serve with crusty French bread to soak up the juices.
Tips & FAQs
What is the trick to keeping meatballs together?
I chose not to use egg in the meatball mixture, instead opting to bind them together with the mixture of cheese, panko, and olive oil. I feel that this gives the meatballs a much juicier, tender texture that lends itself well to this dish. If you prefer, however, you can omit the olive oil and use an egg yolk as a binder in its place.
What is the best temperature to bake meatballs at?
400 degrees F.
What to Serve with French Onion Meatballs
We’ve got some creamy side dishes that you can serve with French Onion Meatballs. Try out these Creamy Mashed Potatoes, Polenta Bowls, and Crock Pot Sour Cream and Chive Mashed Potatoes.
More Meatball Recipes
If you're mad about meatballs, don't miss our "All About Meatballs" post for the best tips and tricks. For a few of our other favorite meatball recipes, try our Air Fryer Meatballs for a quick flexible dinner.
Our Crock Pot Swedish Meatballs are a great saucy shareable for a potluck. These Giant Mozzarella Stuffed Meatballs are perfect for a special occasion Italian-themed meal. And of course if there are ANY leftovers, you should absolutely make Meatball Subs.
French Onion Meatballs Recipe
Hearty, cheesy, and filling, these French Onion Meatballs will be your new winter favorite.
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Servings: 12 meatballs
Calories: 173kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 large sweet onion (sliced)
- 1 pound lean ground beef
- 8 ounces shredded swiss & gruyère cheese blend (divided)
- ½ cup panko bread crumbs
- ¼ cup chopped parsley
- 1 tablespoon grated onion
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups beef stock
- Additional chopped parsley for garnish (optional)
- Crusty French or Italian bread for serving (optional)
Instructions
- In a skillet over medium-low heat, melt the butter.
- Add the sliced onions to the pan, and cook for 30-40 minutes, stirring occasionally, until the onions are browned, softened, and caramelized.
While the onions are cooking, prepare the meatballs:
- Preheat your oven to 400 degrees F and line a baking sheet with parchment or foil.
- In a mixing bowl, mix together the ground beef, ¼ cup of the cheese, the panko bread crumbs, parsley, grated onion, olive oil, minced garlic, salt, and pepper until fully combined.
- Separate the beef mixture into 12 equal portions and roll between your hands to create meatballs approximately 1.5 to 2 inches in diameter.
- Place the meatballs at least an inch apart on your prepared baking sheet, then place into the oven and bake for 15-18 minutes or until golden brown on the outside. Remove the meatballs from the oven, and reduce the oven heat to 350 degrees.
Assemble the dish:
- Pour the beef stock over the caramelized onions, and simmer, stirring slowly until the stock has reduced a little.
- Remove the skillet from the heat and use a pair of tongs to gently lower the baked meatballs into the French onion mixture, nestling the meatballs around the pan between the onions.
- Sprinkle the remaining shredded cheese over the meatballs, and place the skillet into the oven.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with additional chopped parsley if desired, and serve with crusty French bread to soak up the juices.
Notes
- I chose not to use egg in the meatball mixture, instead opting to bind them together with the mixture of cheese, panko, and olive oil. I feel that this gives the meatballs a much juicier, tender texture that lends itself well to this dish. If you prefer, however, you can omit the olive oil and use an egg yolk as a binder in its place.
- I recommend shredding your cheese by hand whenever possible, but if needed, you can find a shredded swiss & gruyère mixture at most local grocers. Look for a variety with large, creamy shreds for best results.
- If you don’t want to use a mixture of swiss & gruyère, you can use one or the other.
- If needed, substitute 1 tablespoon of dried parsley in place of the fresh parsley.
- To serve with a crusty French bread, such as a baguette, consider slicing the baguette on the bias. Arrange the slices on a baking sheet and drizzle with olive oil, then season with sea salt & fresh cracked black pepper. Toast in the oven for 3-5 minutes at 375°, then use the toasted slices to scoop up all of the gooey, melty cheese and sop up the stock.
- These meatballs are very filling! At 1.5-2 inches in diameter, 2-3 meatballs makes the perfect serving size. If you like, you can make 18-24 smaller meatballs instead. Aim to get them to roughly 1 inch in diameter or so.
- Other serving ideas: serve with mashed potatoes or polenta, or serve in a toasted sourdough bread bowl.
Equipment
Oven-safe skillet (stainless steel or cast iron)
parchment paper
Nutrition
Calories: 173kcal | Carbohydrates: 4g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 207mg | Potassium: 248mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 1mg
