Print

French Onion Meatballs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This French Onion Meatballs recipe features tender caramelized onions combined with juicy baked meatballs, simmered in a rich onion and beef broth sauce. Perfectly paired with egg noodles, rice, or mashed potatoes, it offers a comforting and flavorful meal that brings the classic French onion soup flavors to a hearty meatball dish.

Ingredients

For the Caramelized Onions and Sauce

  • 5 tablespoons unsalted butter
  • 4 medium yellow onions, thinly sliced
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine (optional)
  • 2 cups low-sodium beef broth
  • 4 teaspoons Worcestershire sauce (divided)

For the Meatballs

  • 1½ lbs ground beef
  • ⅓ cup panko breadcrumbs
  • 1 large egg
  • ¼ cup minced yellow onion
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons Worcestershire sauce

To Serve (Optional)

  • Egg noodles, rice, or mashed potatoes

Instructions

  1. Caramelize the Onions: Melt the butter in a large heavy skillet over medium-low heat. Add the thinly sliced onions, salt, and freshly ground black pepper. Cook for 30-40 minutes, stirring every 4-5 minutes, until the onions become very tender and caramelized. Reduce heat to low if onions start to burn.
  2. Add Aromatics: Lower the heat to low, then stir in the minced garlic and 1 tablespoon of chopped fresh thyme. Allow the mixture to cook gently while you prepare the meatballs. Preheat the oven to 375°F (190°C).
  3. Prepare and Bake Meatballs: In a mixing bowl, combine ground beef, panko breadcrumbs, egg, minced yellow onion, 2 teaspoons chopped fresh thyme, and 2 teaspoons Worcestershire sauce. Mix well and shape into meatballs using a 1½-tablespoon scoop, then roll them between your hands to form even balls. Arrange meatballs about 1 inch apart on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  4. Make the Sauce: Sprinkle the caramelized onions with the all-purpose flour, stirring well to coat evenly. Pour in the white wine (if using) and cook until it has almost completely reduced, concentrating the flavors.
  5. Add Broth and Flavorings: Stir in the remaining 2 teaspoons Worcestershire sauce and the low-sodium beef broth. Bring the mixture to a simmer and cook until the sauce thickens slightly.
  6. Simmer Meatballs in Sauce: Return the baked meatballs to the skillet with the onion sauce. Simmer together for 5-10 minutes until the meatballs are heated through and flavors meld beautifully.
  7. Serve: Spoon the French onion meatballs and sauce over cooked egg noodles, rice, or mashed potatoes for a delicious and satisfying meal.

Notes

  • Caramelizing onions requires patience but is key for deep flavor; keep the heat low and stir frequently.
  • If you prefer, use gluten-free breadcrumbs to make the dish gluten-free.
  • White wine adds depth but can be omitted; replace with extra beef broth if desired.
  • Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F (74°C).
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://marthatasty.com/french-onion-meatballs-recipe/