French Onion Meatballs
I’ve made these French Onion Meatballs more times than I can count — they’re the sort of recipe that turns weeknight dinner into something comforting and a little fancy without extra fuss. Ground beef meatballs get an off-the-charts boost from deeply caramelized onions, a savory beef broth soak, and melty cheese on top. Serve them with crusty bread to sop up the broth or pile them on mashed potatoes for a cozy, stick-to-your-ribs meal.
Why you’ll love this dish
This recipe marries the sweet, savory depth of French onion flavors with the crowd-pleasing ease of meatballs. It’s faster than a full French onion soup but delivers the same comforting profile: browned onions, rich beefy broth, and a blanket of melted cheese. It’s ideal for weeknights, casual dinner guests, or when you want a make-ahead main that reheats beautifully.
“Sweet caramelized onions and gooey melted cheese — these meatballs feel like a hug on a plate.” — home cook review
If you enjoy dishes that riff on classic flavors, you might like pairing this with a simple side like French Onion Butter Rice for an extra-flavorful starch.
How this recipe comes together
Step-by-step overview so you know what to expect:
- Caramelize one onion slowly until deeply golden and sweet. This is the flavor backbone.
- Mix onion into a classic meatball base with beef, breadcrumbs, Parmesan, egg, and seasonings.
- Bake meatballs until safely cooked through, then steep them briefly in a seasoned beef broth.
- Top with mozzarella and finish under the broiler or in the oven until cheese is melted and golden.
This approach keeps the meatballs tender, infuses them with onion-beef flavor, and adds an indulgent cheesy finish.
What you’ll need
- 1 pound ground beef (80/20) — fattier beef keeps meatballs juicy
- 1/2 cup breadcrumbs (plain or Panko) — Panko gives a lighter texture
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 onion, caramelized (about 1 cup once cooked)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- Chopped parsley for garnish
Notes: want a slow-cooked comfort version? Try the Crockpot French Onion Meatloaf for a related idea and techniques for long, slow onion flavor. Use gluten-free breadcrumbs if needed, or swap Parmesan for Pecorino for a sharper bite.
Cooking method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
- Caramelize the onion: thinly slice the onion and cook slowly in a skillet over medium-low heat with 1–2 tablespoons oil or butter. Stir occasionally until deeply golden and sweet, about 25–30 minutes. Let cool slightly.
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, cooled caramelized onion, garlic powder, onion powder, salt, and pepper. Mix gently with your hands or a spoon until just combined — don’t overwork the meat.
- Shape into even meatballs (about 1.5 inches / tablespoon-sized yields ~16 meatballs). Place on the prepared baking sheet.
- Bake 20–25 minutes, or until an instant-read thermometer inserted into a meatball reads 160°F (71°C).
- While the meatballs bake, bring beef broth and Worcestershire sauce to a gentle simmer in a saucepan.
- Transfer the baked meatballs to the simmering broth and let them steep for 4–5 minutes so they absorb extra flavor.
- Move the meatballs to an oven-safe serving dish, spoon a little of the broth over them, and sprinkle evenly with shredded mozzarella.
- Return to the oven for 3–6 minutes, or broil briefly, until the cheese is melted and slightly golden — watch closely under the broiler.
- Garnish with chopped parsley and serve hot. Offer crusty bread to mop up the broth or set them over mashed potatoes for a fuller meal.
Best ways to enjoy it
- Serve with thick slices of crusty baguette to soak up the oniony broth.
- Pile meatballs on buttery mashed potatoes or creamy polenta for a hearty plate.
- Turn them into sliders on soft rolls for game-day fare.
- Add a simple green salad with a tangy vinaigrette to cut through the richness.
For a saucier, sandwich-friendly spin, try them alongside a savory side like French Onion Beef Sloppy Joes inspiration.
How to store & freeze
- Refrigerate: Cool meatballs to room temperature, then store in an airtight container with some of the cooking broth. Use within 3–4 days.
- Freeze: Place cooled meatballs (without cheese topping) in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag or container. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a saucepan with broth over low heat until steaming, or reheat in a 350°F oven covered with foil for 15–20 minutes. If frozen, add a few extra minutes. Food safety: never leave cooked meat out more than 2 hours.
Pro chef tips
- Use 80/20 ground beef for juicier meatballs; leaner beef can dry out.
- Don’t overmix — compressing the meat makes dense meatballs. Stir until just combined.
- Make uniformly sized meatballs so they bake evenly — use a cookie scoop for speed and consistency.
- Caramelize onions low and slow. If short on time, add a pinch of baking soda to sliced onions to accelerate browning, but watch closely.
- For deeper flavor, brown meatballs briefly in a hot skillet before baking; you’ll get extra fond to boost the broth.
- If you want a richer sauce, splash 1/4 cup red wine into the simmering broth and reduce slightly before adding meatballs.
Recipe variations
- Cheesier: swap mozzarella for Gruyère or fontina for a nuttier, more French vibe.
- Turkey or chicken: use ground turkey plus 1–2 tablespoons olive oil to keep them moist.
- Vegetarian: make lentil-walnut meatballs and follow the same broth and cheese finish, or use a plant-based ground meat.
- Low-carb: omit breadcrumbs and add 2 tablespoons almond flour; serve over cauliflower mash.
- Make it soup-like: double the broth and serve meatballs in a bowl like a French onion soup-meets-meatball dish, topped with toasted bread and melted cheese.
Your questions answered
Q: Can I caramelize onions faster?
A: Yes — increase heat slightly and stir more often, or add a pinch of baking soda to accelerate the Maillard reaction. Don’t rush too much or the onions will burn rather than sweeten.
Q: Can I make these ahead and reheat?
A: Absolutely. Bake and simmer the meatballs, cool, then refrigerate up to 3 days. Reheat slowly in broth on the stovetop and finish with cheese under the broiler.
Q: Are these safe to freeze with the cheese on top?
A: It’s better to freeze them without the mozzarella. Add cheese when reheating for best texture and flavor.
Q: How do I keep meatballs from falling apart?
A: Use the egg and breadcrumbs as binders, don’t overwork the mix, and chill 10–15 minutes if the mixture feels loose before shaping.
Q: Can I make this gluten-free?
A: Yes — use gluten-free breadcrumbs or crushed gluten-free crackers.
Conclusion
These French Onion Meatballs are a dependable way to bring comforting, restaurant-style flavors to your table with minimal fuss. For another well-tested version and plating ideas, see this take on French Onion Meatballs from The Cozy Apron. If you want a different method and extra tips on melding onion and beef flavors, check out the detailed technique guide at The Kitchn’s French Onion Meatballs Recipe.
Enjoy — and don’t skip the crusty bread.
French Onion Meatballs

Ingredients
For the Meatballs
- 1 pound ground beef (80/20) Fattier beef keeps meatballs juicy.
- 1/2 cup breadcrumbs (plain or Panko) Panko gives a lighter texture.
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 onion caramelized (about 1 cup once cooked)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
For Cooking
- 2 cups beef broth
- 1 cup shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
- Caramelize the onion: thinly slice the onion and cook slowly in a skillet over medium-low heat with 1–2 tablespoons oil or butter. Stir occasionally until deeply golden and sweet, about 25–30 minutes. Let cool slightly.
Mixing
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, cooled caramelized onion, garlic powder, onion powder, salt, and pepper.
- Mix gently with your hands or a spoon until just combined — don’t overwork the meat.
Shaping and Baking
- Shape into even meatballs (about 1.5 inches / tablespoon-sized yields ~16 meatballs). Place on the prepared baking sheet.
- Bake for 20–25 minutes, or until an instant-read thermometer inserted into a meatball reads 160°F (71°C).
Simmering
- While the meatballs bake, bring beef broth and Worcestershire sauce to a gentle simmer in a saucepan.
- Transfer the baked meatballs to the simmering broth and let them steep for 4–5 minutes so they absorb extra flavor.
Serving
- Move the meatballs to an oven-safe serving dish, spoon a little of the broth over them, and sprinkle evenly with shredded mozzarella.
- Return to the oven for 3–6 minutes, or broil briefly, until the cheese is melted and slightly golden — watch closely under the broiler.
- Garnish with chopped parsley and serve hot. Offer crusty bread to mop up the broth or set them over mashed potatoes for a fuller meal.
