These French Onion Meatballs are baked, tender homemade meatballs simmered in caramelized onions and a well-seasoned gravy. Serve over egg noodles, rice, or mashed potatoes.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: Unsalted or salted
- Yellow onions: You can use any sweet onions. Vidalia onions are delicious in this recipe.
- Fresh thyme: If available, use fresh thyme or rosemary.
- Beef: Use ground beef that has some fat. Fat gives the beef flavor.
- Breadcrumbs: I love using Panko breadcrumbs, but you can substitute regular breadcrumbs or homemade breadcrumbs.
- Dry white wine: Such as sauvignon blanc or pinot grigio.
- Beef broth: Preferably low sodium.
How To Make French Onion Meatballs
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Melt the butter in a large heavy skillet over medium-low heat. Add the onions, salt, and black pepper. Cook until very tender and caramelized. Reduce the heat to low and add the garlic and thyme.
- Meanwhile, mix the ground beef, breadcrumbs, egg, onion, thyme, and Worcestershire sauce. Shape the mixture into meatballs and place them on a baking sheet about an inch apart.
- Bake the meatballs until cooked through.
- Sprinkle the cooked onions with flour. Add the white wine and cook until almost completely reduced.
- Stir in the Worcestershire Sauce and beef broth. Simmer until thickened. Add the meatballs back to the skillet and simmer until hot.
Preparation Tips For Success
- Gently mix the meat mixture only until it is combined. Overmixing will make the meatballs dense and dry.
- Use a 1½-tablespoon cookie scoop to help ensure uniform size, but roll the meatballs in your hands so they are round on all sides.
- Line the baking sheet with parchment paper or use an older baking sheet.
- Meatballs are done when they are cooked through and browned, and the internal temperature registers 165 degrees with an instant-read thermometer.
Serving Suggestions
- Rice: basmati, jasmine, brown rice, or rice pilaf.
- Potatoes: garlic mashed potatoes, funeral potatoes, or twice-baked potatoes.
- Vegetables: sauteed green beans, roasted broccoli, or spinach casserole.
More Meatball Recipes
French Onion Meatballs
These French Onion Meatballs are baked, tender homemade meatballs simmered in caramelized onions and a well-seasoned gravy.
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Servings: 6 servings
Calories: 467kcal
Ingredients
- 5 tablespoons unsalted butter
- 4 medium yellow onions, thinly sliced
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic
- 1 tablespoon chopped fresh thyme
- 1½ lbs ground beef
- ⅓ cup panko breadcrumbs
- 1 large egg
- ¼ cup minced yellow onion
- 2 teaspoons chopped fresh thyme
- 4 teaspoons Worcestershire sauce (divided)
- 2 tablespoons all-purpose flour
- ½ cup dry white wine (optional)
- 2 cup low-sodium beef broth
- egg noodles, rice, or mashed potatoes (optional)
Instructions
- Melt the butter in a large heavy skillet over medium-low heat. Add the onions, salt, and black pepper. Cook for 30-40 minutes or until very tender and caramelized. Stir every 4-5 minutes. If the onions start to burn, reduce the heat to low.
- Reduce the heat to low and stir in the garlic and thyme. Preheat the oven to 375 degrees.
- Meanwhile, mix the ground beef, breadcrumbs, egg, onion, thyme, and 2 teaspoons Worcestershire sauce. Shape into meatballs using a 1½-tablespoon scoop, then roll them with your hands. Place them on a baking sheet about 1 inch apart. Bake for 20-25 minutes or until they reach an internal temperature of 165 degrees.
- Sprinkle the cooked onions with flour and stir to coat. Add the white wine and cook until almost completely reduced.
- Stir in 2 teaspoons of Worcestershire Sauce and the beef broth. Simmer until thickened. Add the meatballs back to the skillet and simmer for 5-10 minutes or until hot. Serve over egg noodles, rice, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
- Freeze for up to 3 months in a freezer-safe container or freezer bag. Thaw in the fridge overnight.
Nutrition
Calories: 467kcal | Carbohydrates: 14g | Protein: 24g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 137mg | Sodium: 898mg | Potassium: 674mg | Fiber: 2g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 3mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Amy
I made these French onion meatballs for dinner, and they were a massive hit. The caramelized onion gravy is so savory and pairs perfectly with the tender meatballs.
alejandra
These meatballs are SO good. I love anything that has caramelized onions, so I had to try this recipe. Soooo delicious!
Beth Pierce
Thank you, Alejandra!
Angela Campos
These French onion meatballs turned out, so delicious! They were easy to prepare, and the entire family love them, looking forward to making them again, Yum!!
Beth Pierce
So happy that you and your family enjoyed them, Angela!
Mimi
Wow, I love meatballs! This is my new favorite recipe, juicy and flavorful!
Beth Pierce
So happy that you like it, Mimi!
Tammy
What a comforting meal for these wintery months! This is so good with rice, noodles, or mashed potatoes. Absolute hit!
Catalina
Juicy meatballs with that rich onion flavor on top. We served them with mashed potatoes and loved it.
Beth Pierce
So happy that you and your loved ones loved the meatballs!
Ben
I put this over mashed potatoes and enjoyed all the comfort food goodness.
Terri
I made this over rice, and we loved it. It’s really tasty!