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French Onion Meatballs

Delicious French Onion Meatball Appetizer
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These French Onion Meatballs combine the comforting flavors of French onion soup with juicy, savory meatballs. Simmered in a rich, caramelized onion broth and topped with melted Gruyere, they’re an irresistible appetizer or main course.

Ingredients

Scale
  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1/2 cup dry red wine (optional)
  • 1 tablespoon balsamic vinegar
  • 1 bay leaf
  • 1/2 teaspoon sugar
  • Crusty bread, for serving
  • 4 ounces Gruyere cheese, shredded

Instructions

  1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, Worcestershire sauce, thyme, salt, and pepper. Mix gently until just combined.
  2. Roll the mixture into 1-inch meatballs.
  3. Heat olive oil in a large skillet or Dutch oven over medium heat. Brown the meatballs on all sides; remove from skillet and set aside.
  4. Add onions to the skillet and cook over medium-low heat, stirring occasionally, until caramelized, about 20-25 minutes. Add garlic during the last minute of cooking.
  5. Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Stir in balsamic vinegar, bay leaf, and sugar.
  6. Bring the mixture to a simmer, then return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through.
  7. Remove the bay leaf. Top the meatballs with shredded Gruyere cheese. Cover and let sit for a minute or two, until the cheese is melted.
  8. Serve immediately over crusty bread, spooning the broth over the meatballs.

Notes

For an extra layer of flavor, broil the meatballs with the Gruyere cheese for a minute or two until golden brown.

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