Description

Delicious French Onion Meatballs combine juicy, seasoned beef meatballs with rich caramelized onions and melted Swiss cheese. This comforting dish is perfect for a hearty meal, featuring flavorful meatballs seared on the stovetop, then baked with savory onions and topped with gooey cheese.

Ingredients

Scale

Meatballs

1.5 lb ground beef
3/4 cup Italian seasoned bread crumbs
1/4 cup grated parmesan cheese
1 tsp Italian seasoning
1 oz onion soup mix (1 package, divided in half)
2 tbsp Worcestershire sauce
2 eggs
1/4 cup milk
1 tbsp olive oil

Onion Sauce & Topping

2 large yellow onions
2 tbsp butter
3/4 cup beef broth or water, divided
4 oz Swiss cheese (sliced or shredded)
freshly chopped parsley, for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 375˚F to prepare for finishing the meatballs with cheese.
Make Meatballs: In a large bowl, combine ground beef, Italian seasoned bread crumbs, grated parmesan, Italian seasoning, half the onion soup mix (about 1 tbsp), Worcestershire sauce, milk, and eggs. Mix gently until just combined. Roll the mixture into approximately 18 meatballs, each about 1.5 to 2 inches in diameter.
Sear Meatballs: Heat a large ovenproof skillet over medium-high heat and add the olive oil. When hot, arrange the meatballs in the skillet without overcrowding. Sear each side for 2-3 minutes until nicely browned. Remove the seared meatballs from the skillet and set aside.
Cook Onions: In the same skillet, add butter, sliced onions, 1/4 cup beef broth, and the remaining half of the onion soup mix. Lower the heat to medium-low and cook the onions for 8-12 minutes, stirring regularly until translucent and caramelized. Add additional broth if needed to keep moisture in the pan.
Combine and Bake: Place the seared meatballs back into the skillet on top of the caramelized onions. Pour in the remaining 1/2 cup beef broth and top the meatballs with Swiss cheese. Transfer the skillet to the oven and bake for 10-15 minutes until the meatballs reach an internal temperature of 160˚F and the cheese is melted. Optionally, broil for the last 1-2 minutes to brown the cheese further.
Serve: Remove from oven and garnish with freshly chopped parsley if desired. Serve hot over thick-sliced garlic toast or creamy mashed potatoes for a comforting meal.

Notes

Use an ovenproof skillet to seamlessly transition from stovetop to oven.
If you don’t have onion soup mix, you can substitute with a mixture of dried onion flakes, beef bouillon powder, and seasonings.
For extra caramelization, cook onions low and slow, adding beef broth to maintain moisture and prevent burning.
Ensure meatballs are not overcrowded when searing to achieve a good crust.
Internal temperature of meatballs should reach 160˚F for safe consumption.
For a gluten-free option, use gluten-free bread crumbs or ground oats.
Leftovers reheat well and can be stored covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: French-American

Keywords: French onion meatballs, caramelized onions, ground beef meatballs, Swiss cheese meatballs, comfort food, easy dinner recipe