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French Onion Meatballs with Savory Onion Sauce

French Onion Meatballs with Savory Onion Sauce

These French Onion Meatballs with Savory Onion Sauce combine tender beef meatballs with caramelized onions simmered in a rich, flavorful gravy. Inspired by classic French onion soup, this cozy fall dinner recipe is perfect for chilly nights and family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Meatballs:
  • 1 lb 450 g ground beef
  • ½ cup breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ cup shredded mozzarella or Gruyère cheese
  • For the Savory Onion Sauce:
  • 2 tbsp butter
  • 2 large yellow onions thinly sliced
  • 1 tsp sugar
  • 2 cups beef broth
  • 1 tbsp flour
  • 1 tbsp Worcestershire sauce
  • ½ tsp dried thyme
  • Salt and pepper to taste

Method
 

  1. Prepare the Meatballs:
  2. In a large bowl, combine ground beef, breadcrumbs, egg, garlic, salt, pepper, thyme, and cheese. Mix well and roll into small meatballs.
  3. Brown the Meatballs:
  4. Heat a drizzle of oil in a skillet over medium heat. Brown meatballs on all sides until golden (they’ll finish cooking in the sauce). Remove and set aside.
  5. Caramelize the Onions:
  6. In the same pan, melt butter. Add sliced onions and cook on low heat for 15–20 minutes until golden brown. Sprinkle with sugar to help caramelize.
  7. Make the Sauce:
  8. Stir in flour and cook for 1 minute. Gradually whisk in beef broth, Worcestershire sauce, and thyme. Simmer until the sauce thickens.
  9. Combine Everything:
  10. Return the meatballs to the pan. Cover and simmer for 10–12 minutes, allowing the flavors to blend.
  11. Serve:
  12. Spoon the meatballs and sauce over mashed potatoes, noodles, or crusty bread.

Notes

  • Use 80/20 ground beef for juicy results.
  • Don’t rush the onions — slow caramelization brings out their sweetness.
  • Deglaze the pan with white wine for extra flavor.
  • Store leftovers for up to 3 days or freeze for later.