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Savory French Onion Meatballs Recipe in 30 Minutes

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Tender, juicy meatballs simmered in a rich, caramelized onion sauce, perfect for busy weeknights or casual dinner parties.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend works best)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large yellow onions, thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp all-purpose flour
  • 2 cups beef broth (low-sodium recommended)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp sugar
  • 1/4 tsp dried thyme
  • Salt and pepper, to taste
  • Optional: Fresh parsley, chopped
  • Optional: Grated Gruyère or Swiss cheese

Instructions

  1. Prepare the meatball mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, Parmesan cheese, minced garlic, dried thyme, onion powder, salt, and pepper. Mix gently until everything is well combined, but don’t overwork the meat.
  2. Form the meatballs: Roll the mixture into golf-ball-sized meatballs, about 1.5 inches in diameter. You should get about 12-15 meatballs.
  3. Brown the meatballs: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the meatballs and cook for 2-3 minutes per side, until browned. Don’t overcrowd the pan—work in batches if needed. Remove the browned meatballs and set them aside on a plate.
  4. Caramelize the onions: In the same skillet, lower the heat to medium-low and add the butter and remaining olive oil. Add the sliced onions and sprinkle with the sugar and a pinch of salt. Cook for about 10-15 minutes, stirring occasionally, until the onions are golden brown and caramelized.
  5. Make the sauce: Sprinkle the flour over the caramelized onions and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw taste of the flour. Slowly pour in the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce and dried thyme, and bring the sauce to a simmer.
  6. Add the meatballs: Return the browned meatballs to the sauce and simmer gently for 10-12 minutes, or until the meatballs are cooked through and the sauce has thickened.
  7. Final touches: Taste and adjust the seasoning with additional salt and pepper if needed. If desired, sprinkle grated Gruyère or Swiss cheese over the meatballs and let it melt into the sauce.
  8. Serve hot over mashed potatoes, pasta, or with a side of crusty bread to soak up the delicious sauce.

Notes

[‘Take your time to caramelize the onions for maximum flavor.’, ‘Don’t overwork the meatball mixture to keep them tender.’, ‘Use fresh thyme for a deeper flavor.’, ‘Double the sauce ingredients if you prefer extra sauce.’, ‘Avoid overcrowding the pan when browning meatballs.’]

Nutrition

Keywords: French onion meatballs, comfort food, quick dinner, caramelized onion sauce, easy meatball recipe

Find it online: https://cooltastes.com/savory-french-onion-meatballs-recipe-in-30-minutes/