French Onion Meatballs

These French Onion Meatballs are baked, tender homemade meatballs simmered in caramelized onions and a well-seasoned gravy.

Course dinner, main meal beef

Cuisine American

Keyword French onion soup meatballs, how to make French onion meatballs, what to serve with French onion meatballs

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 467kcal

Author Beth Pierce

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.

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.