French Onion Meatballs
I still remember the first time I made these French onion meatballs — the kitchen smelled like a bistro, and my family disappeared every last one in minutes. This recipe riffs on classic French onion soup flavors, folding sweet caramelized onions and Parmesan into beef meatballs, then bathing them in a savory broth and melting mozzarella on top. It’s simple enough for a weeknight but indulgent enough for guests, and it pairs with crusty bread or creamy mashed potatoes for maximum comfort.
What makes this recipe special
This dish takes familiar meatballs and gives them a French onion makeover: caramelized onions for depth, Worcestershire and beef broth for that soup-like umami, and a gooey cheese finish. It’s a satisfying hybrid — part meatball, part open-faced French onion experience — that shines when you want something cozy but a bit elevated.
- Quick enough for weeknights (about 45 minutes total).
- Budget-friendly: basic pantry ingredients deliver big flavor.
- Crowd-pleasing: cheesy, savory, and perfect for dipping bread.
“A delicious, cozy twist on meatballs — the caramelized onions make all the difference.” — home-cook review
If you like the slow-cooker approach for hands-off dinner nights, try this slow-cooker variation for French onion meatballs for a hands-free alternative.
The cooking process explained
Before you dive into the ingredients, here’s a quick overview so you know what to expect:
- Caramelize one onion slowly until deeply golden.
- Mix the caramelized onion into a beef-and-cheese meatball mixture, form meatballs, and bake.
- Simmer baked meatballs briefly in a seasoned beef broth to soak up flavor.
- Finish under the oven with shredded mozzarella until bubbly and melty.
This roadmap helps you pace the steps: start the onion first, prep the meatball mix while it caramelizes, and use the oven time efficiently.
What you’ll need
- 1 pound ground beef (80/20 gives good flavor and moisture)
- 1/2 cup breadcrumbs (plain or Panko for a lighter texture)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 onion, caramelized (about 1 cup once cooked)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- Chopped parsley for garnish
Notes and substitutions:
- Swap ground turkey or a 50/50 beef/pork blend for different textures (see FAQs for turkey tips).
- Use low-sodium broth if you’re watching salt and adjust seasoning at the end.
- If you’re short on time, jarred caramelized onions can be used in a pinch, but slow-caramelizing an onion gives the best flavor.
Directions to follow
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
- Caramelize the onion first if you haven’t already: thinly slice the onion, cook slowly in a skillet over medium-low heat with a little oil or butter until deeply golden and sweet (about 25–30 minutes). Cool slightly.
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, cooled caramelized onion, garlic powder, onion powder, salt, and pepper. Mix gently until just combined — avoid overworking.
- Shape the mixture into even meatballs (about 1.5 inches in diameter yields ~16 meatballs). Place them on the prepared baking sheet.
- Bake 20–25 minutes, until the meatballs register 160°F (71°C) with an instant-read thermometer and are cooked through.
- Meanwhile, in a saucepan combine the beef broth and Worcestershire sauce and bring to a gentle simmer on medium heat.
- Transfer the baked meatballs into the simmering broth and let them steep for 4–5 minutes so they soak up flavor.
- Move the meatballs to an oven-safe serving dish, spoon a little of the broth over them, and top evenly with shredded mozzarella.
- Return to the oven for 3–6 minutes, or broil briefly, until the cheese is melted and slightly golden.
- Garnish with chopped parsley and serve hot. Offer crusty bread to mop up the broth or serve over mashed potatoes for a fuller meal.
Best ways to enjoy it
- Serve with thick slices of crusty bread or toasted baguette for dipping into the cheesy broth.
- Spoon over creamy mashed potatoes or buttered egg noodles for a hearty plate.
- For a lighter meal, pair with a simple green salad dressed with a lemon vinaigrette.
- Make sliders: place a meatball in a soft roll, top with extra caramelized onions and cheese for a party-friendly option.
If you want a poultry spin for entertaining, try pairing techniques from a French onion chicken recipe to create complementary sides and flavors.
How to store & freeze
- Refrigerator: Cool meatballs to room temperature within 2 hours, then store in an airtight container for up to 3–4 days. Keep broth and cheese together with meatballs or store broth separately to retain texture.
- Freezer: Arrange cooked meatballs on a baking sheet and freeze until firm, then transfer to a labeled freezer bag for up to 3 months. Freeze the broth in a separate container.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently in a saucepan with a splash of broth over low heat until warmed through, then melt cheese under the broiler or in a hot oven (350°F / 175°C) for a few minutes. Avoid microwaving long periods to prevent toughness.
- Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Caramelize slowly: low and slow yields sweet, deeply flavored onions that transform the dish.
- Don’t overmix: excessive handling tightens the meat and makes meatballs dense. Mix until just combined.
- Size matters: uniform meatballs cook evenly. Use a small cookie scoop for consistent portions.
- Browning option: if you prefer a caramelized crust, brown meatballs briefly in a skillet before baking.
- Salt late: if using salty broth or extra Parmesan, taste the simmering broth before final seasoning.
- Cheese technique: let the meatballs sit in the hot broth briefly to absorb flavor, then add cheese and broil for a restaurant-style finish.
Creative twists
- Mushroom “French onion” meatballs: add finely chopped sautéed mushrooms to the mix for extra umami.
- Turkey or chicken: use ground turkey or chicken plus 1–2 tablespoons olive oil for moisture; watch baking time as lean meats can dry faster.
- Vegetarian: use a textured vegetable protein or lentil base, add binders like flax egg or mashed beans, and keep the broth vegetable-based.
- Spicy variation: stir in 1/4 teaspoon red pepper flakes or a dash of hot sauce to the simmering broth.
- Individual servings: bake and assemble in small ramekins for a dramatic, single-serve presentation.
Your questions answered
Q: How long does this recipe take from start to finish?
A: Plan on about 40–50 minutes total: 20–30 minutes to caramelize an onion (you can overlap prep), 20–25 minutes baking, plus a few minutes simmering and broil time for the cheese.
Q: Can I use ground turkey instead of beef?
A: Yes. Use an egg and a tablespoon of olive oil to help with moisture, and watch the internal temperature — turkey should reach 165°F (74°C). Season a bit more aggressively since turkey is milder.
Q: Can I make the meatballs ahead of time?
A: Absolutely. Bake the meatballs and refrigerate the cooled meatballs and broth separately for up to 3 days. Reheat gently in the broth and finish with cheese when you’re ready to serve.
Q: How do I thicken the broth into more of a gravy?
A: Whisk 1–2 teaspoons cornstarch with an equal amount of cold water to make a slurry, then stir into simmering broth until it reaches your desired thickness. Cook for a minute to remove raw starch flavor.
Q: Are these safe to freeze?
A: Yes. Freeze cooked, cooled meatballs and broth separately for up to 3 months. Thaw overnight and reheat to 165°F (74°C) before serving.
Conclusion
If you want another take on the idea, this version from French Onion Meatballs | The Cozy Apron offers a slightly different technique and presentation to compare. For detailed tips and a slightly different ingredient balance, also see French Onion Meatballs Recipe | The Kitchn.
Enjoy these tender, flavorful meatballs — they’re the kind of cozy recipe you’ll return to again and again.
French Onion Meatballs
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
- Caramelize the onion first: thinly slice the onion, and cook slowly in a skillet over medium-low heat with a little oil or butter until deeply golden and sweet (about 25–30 minutes). Cool slightly.
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, cooled caramelized onion, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
- Shape the mixture into even meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.
- Bake meatballs for 20–25 minutes until they register 160°F (71°C) with an instant-read thermometer.
- Meanwhile, in a saucepan, combine the beef broth and Worcestershire sauce, and bring to a gentle simmer.
- Transfer the baked meatballs into the simmering broth and let them steep for 4–5 minutes.
- Move the meatballs to an oven-safe serving dish, spoon a little of the broth over them, and top evenly with shredded mozzarella.
- Return to the oven for 3–6 minutes, or broil briefly, until the cheese is melted and slightly golden.
- Garnish with chopped parsley and serve hot. Offer crusty bread to mop up the broth or serve over mashed potatoes.
