Baked French Onion Meatballs – Chefjar

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Baked French Onion Meatballs combine the savory goodness of classic French onion soup with the hearty comfort of meatballs. These tender meatballs are made with ground beef, seasoned to perfection, and infused with the rich flavors of caramelized onions and a hint of garlic. Baked to a golden brown, they’re then smothered in a deliciously creamy French onion sauce, topped with melted cheese that adds a layer of irresistible gooeyness.

This dish is a perfect fusion of two comfort food favorites, offering a warm, cozy meal that’s bursting with flavor. Serve these Baked French Onion Meatballs over mashed potatoes, pasta, or with crusty bread to soak up the rich sauce. Whether you’re preparing a family dinner or looking for a crowd-pleasing dish for a gathering, these meatballs are sure to be a hit with everyone at the table.

Ingredients & Substitutions

3 tablespoons olive oil

3 large white, yellow or red  onions, halved and thinly sliced

2 tablespoons balsamic vinegar

1 pound ( 500 grams) ground chicken

3 garlic cloves, minced

1 ¼ cups shredded mozzarella or gruyere cheese, divided

¼ cup bread crumbs 

1 large egg

2-3 tablespoons fresh chopped parsley

1 teaspoon fresh chopped thyme

½ teaspoon salt

½ teaspoon ground black pepper

Cooking oil spray for spraying meatballs before baking

1 ¾ cups beef or chicken stock 

1 tablespoon corn flour

3-4 fresh thyme sprigs

How to Make Crock Pot Broccoli Cheddar Soup:

• Heat olive oil in a large skillet over medium-high heat.
  
• Add the onions and generously  season with salt. Cook for about 30 minutes or until the onions are caramelized and jammy, stirring occasionally. Pour in balsamic vinegar to add some additional flavors and add 2 thyme sprigs, cook for a minute. Transfer to a plate.  Allow to cool slightly.
  
• Preheat the oven to 410° F (210° C).
  
• Take half of the cooled caramelized onion and chop. 
  
• In a large bowl combine the ground chicken, ½ cup shredded mozzarella (or gruyere cheese), bread crumbs, egg, garlic, parsley, thyme, salt and pepper. Add in the chopped caramelized onions. Mix just until combined. Do not over mix!
  
• Shape into meatballs (I made 14 meatballs about 2-inches in diameter). It is easy to form the mixture into meatballs if your hands are wet. Place  the meatballs into the same skillet ( the one you used to cook onions). Spray the meatballs with cooking oil spray generously and bake for  12 minutes. 
  
• Remove the skillet from the oven.  Whisk together the beef broth ( or chicken broth) with corn flour in a small bowl. Pour the mixture into the skillet with the meatballs, add in the remaining caramelized onions and top with the remaining mozzarella ( gruyere ) cheese and thyme sprigs.
  
• Bake for 15 minutes or until cooked through. The internal temperature will be 165 degrees F ( 74 C).
  
• Serve immediately  with crusty bread.

Kitchen Tools:

Large Skillet – A high-quality, oven-safe skillet is essential for caramelizing onions and baking the meatballs.

Mixing Bowls – A set of mixing bowls is useful for combining ingredients.

Sharp Knife – For slicing onions and chopping herbs.

Garlic Press – To easily mince garlic cloves.

Measuring Cups and Spoons – For accurately measuring ingredients like oil, breadcrumbs, and spices.

Baking Sheet or Dish – In case the skillet isn’t oven-safe, a baking dish will be needed.

Cooking Oil Spray – A non-stick cooking spray to coat the meatballs before baking.

Whisk – To mix the broth and corn flour smoothly.