Juicy, cheesy, and packed with rich flavor, French onion meatballs bring comfort food to a whole new level. These bite-sized beauties are a weeknight hero or a cozy dinner party star.
All the soul-soothing elements of French onion soup—caramelized onions, melty gruyere, and savory broth—are folded into golden, tender meatballs that deliver flavor in every forkful.
Star Ingredients That Make These French Onion Meatballs Shine
- Onions – Slowly caramelized until golden, they bring deep sweetness and savory richness to the dish. Half go into the meatballs, the rest melt into the sauce.
- Ground turkey or chicken – A lean base that keeps the meatballs tender without overwhelming the signature onion flavor.
- Gruyere cheese – Nutty, creamy, and bold, this cheese adds depth to both the meatball mixture and the bubbly, golden topping.
- Parmesan cheese – A sharp contrast to the gruyere, parmesan brings a salty punch that balances the sweet onions.
- Seasoned breadcrumbs – Bind the meatballs together while sneaking in extra flavor from herbs and spices.
- Fresh parsley and dried thyme – The herb combo lifts the richness, adding a bright, earthy backdrop.
- Chicken or beef stock – Forms the base of a simple sauce that bathes the meatballs, echoing the warmth of French onion soup.
How to Make French Onion Meatballs: A Cozy Classic in Every Step
Begin by slowly caramelizing onions in olive oil until they’re soft, golden, and rich—this takes time but builds the recipe’s soul. While they cool, mix ground turkey with garlic, cheeses, breadcrumbs, herbs, and chopped caramelized onions to form your meatball mixture.
Roll into bite-sized rounds, then sear them in the same skillet until they’re golden. Shake stock and flour together to create a silky sauce, then pour over the meatballs with the rest of the onions and a shower of gruyere.
Bake until bubbling, melty, and cooked through. Serve hot and melty straight from the skillet.
Pro Tips & Tasty Twists for French Onion Meatballs
To deepen the flavor even more, try using a splash of white wine during the onion caramelization process—it mimics the classic soup’s base. Want a more indulgent finish? Melt the cheese under the broiler for a golden-brown crust. You can also swap in beef for a heartier, meatier twist, or use plant-based ground for a lighter version. These meatballs are just as perfect over mashed potatoes as they are tucked into crusty bread for a cozy melt.
If you’re short on time, adding a teaspoon of sugar or a drizzle of maple syrup can help speed up the onion caramelization without sacrificing much flavor. Just be sure to stir often and watch closely.
Saving the Flavor: How to Store and Reheat
Leftover French onion meatballs store beautifully. Let them cool completely, then transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze them in their sauce for up to 3 months.
To reheat, warm gently on the stovetop over medium heat, adding a splash of broth if the sauce has thickened too much. If frozen, thaw in the fridge overnight before reheating. The cheesy top may not stay as bubbly, but the flavor will still shine.
French Onion Meatballs
Ingredients
- 1 teaspoon all-purpose flour
- 2 tablespoons freshly grated parmesan cheese
- 1 pound lean ground turkey or chicken preferably 94%
- 3 tablespoons finely chopped fresh parsley
- 1½ cups chicken or beef stock
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1 to 2 tablespoons olive oil for browning
- 1 cup finely grated gruyere cheese plus extra for topping
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- 2 medium onions thinly sliced
- ¼ cup seasoned breadcrumbs
Instructions
- Warm a large oven-safe skillet over medium-low heat and pour in 2 tablespoons of olive oil. Add the sliced onions along with a generous pinch of salt. Cook the onions slowly, stirring frequently, until they are deeply caramelized and golden brown, about 30 to 40 minutes. Transfer them to a plate once done.
- Preheat the oven to 350°F. Roughly chop half of the caramelized onions for the meatball mixture.
- In a mixing bowl, combine the ground meat with the minced garlic, ½ cup of gruyere, all of the parmesan, breadcrumbs, parsley, thyme, salt, and pepper. Fold in the chopped onions. Gently mix until just combined to maintain tenderness.
- Shape the mixture into 1-inch meatballs using moistened hands for ease. Uniformity isn’t essential—slightly rustic shapes are fine.
- Reheat the same skillet over medium heat, adding a light coating of olive oil. Arrange the meatballs in a single layer and sear them, turning every 1 to 2 minutes, until they are browned on all sides.
- In a shaker cup or jar, vigorously mix the stock with the flour for 30 seconds until well combined. Pour this mixture into the skillet over the meatballs. Stir in the remaining caramelized onions and scatter the remaining gruyere over the top.
- Place the skillet in the oven and bake for 20 to 25 minutes, or until the internal temperature of the meatballs reaches 165°F. Serve hot, ideally over toasted sourdough for a comforting twist on the meatball melt.
