Cheesy French Onion Meatballs combine juicy beef, caramelized onions, and Gruyère cheese for the ultimate fall dinner.

Scale

1 lb ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 tsp onion powder

1 tsp Italian seasoning

Salt and pepper to taste

2 tbsp olive oil

2 large onions, thinly sliced

2 tbsp butter

1 tsp sugar

2 cups beef broth

1 tbsp Worcestershire sauce

1 tbsp flour

1 cup shredded Gruyère cheese

Fresh parsley for garnish

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1. Combine beef, breadcrumbs, Parmesan, egg, garlic, onion powder, Italian seasoning, salt, and pepper.

2. Form 1-inch meatballs.

3. Heat olive oil and brown meatballs on all sides.

4. Remove meatballs and melt butter in the same skillet.

5. Add onions and sugar; caramelize for 15–20 minutes.

6. Stir in flour, then deglaze with broth and Worcestershire sauce.

7. Return meatballs to skillet; simmer 10–15 minutes.

8. Top with Gruyère and broil until bubbly.

9. Garnish with parsley and serve.

Make-ahead: Prepare meatballs and onions separately.

Store leftovers for 3 days or freeze for 3 months.