Description
French Onion Meatballs combine juicy, tender beef meatballs with a rich, savory onion gravy topped with melted cheese, offering a comforting twist on classic French onion soup flavors. This recipe uses simple ingredients and stovetop cooking to create a delicious, hearty meal perfect for any day of the week.
Ingredients
Scale
Meatballs
- 1 lb lean ground beef
- ¼ cup finely diced yellow onion (~¼ of an onion)
- 2 garlic cloves, finely minced
- 3 tablespoons bread crumbs
- 2 tablespoons milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- Cooking spray
- ¾ cup (3 ounces) shredded Gruyere, Swiss, or mozzarella cheese
- Chopped fresh parsley for garnish
Onion Gravy
- 2 teaspoons olive oil
- ½ medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 2 cups low-sodium beef broth
- 1 ½ tablespoons cornstarch
Instructions
- Mix the Meatball Ingredients: In a medium bowl, combine ground beef, ¼ cup diced onion, 2 minced garlic cloves, bread crumbs, milk, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix thoroughly to combine all ingredients evenly. Using wet hands, shape the mixture into 16 evenly sized golf ball-sized meatballs.
- Brown the Meatballs: Heat a large oven-safe skillet over medium heat and spray generously with cooking spray. When hot, add the meatballs without crowding. Cook each side for 2-3 minutes, turning carefully to brown all sides evenly, about 8-10 minutes total, until meatballs are cooked through. Remove meatballs onto a clean plate and cover to keep warm.
- Prepare the Onion Base: In the same skillet over medium-high heat, add 2 teaspoons olive oil and swirl to coat the pan. Add the thinly sliced ½ onion and cook, stirring occasionally, until tender and translucent, about 7-8 minutes.
- Add Garlic and Broth: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant. Meanwhile, whisk cornstarch into beef broth until dissolved, then pour into skillet. Scrape bottom of the pan gently to lift browned bits.
- Thicken the Gravy: Bring gravy to a boil over high heat, stirring constantly. Once boiling, reduce heat to medium and continue cooking for 4-5 minutes while stirring to thicken the sauce.
- Return Meatballs to Sauce: Place meatballs back into the skillet with the onion gravy, spooning sauce over them to coat fully.
- Add Cheese and Melt: Remove skillet from heat, sprinkle shredded cheese evenly over the meatballs, and let rest uncovered for 5 minutes to allow cheese to melt and gravy to thicken further. For a browned cheese top, place skillet under oven broiler on High for 1-2 minutes carefully watching to avoid burning.
- Garnish and Serve: Optionally garnish with chopped fresh parsley. Serve warm. Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for up to 3 months.
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Notes
- For gluten-free options, use gluten-free breadcrumbs or crushed gluten-free crackers. Serve the meatballs over mashed potatoes or gluten-free noodles.
- For dairy-free alternatives, substitute dairy milk with unsweetened non-dairy milk and omit the shredded cheese topping.
Keywords: French onion meatballs, beef meatballs, onion gravy, cheesy meatballs, stovetop meatballs, comfort food