• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Main Course » French Onion Meatball Skillet

French Onion Meatball Skillet

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 1, 2020
4.81 from 26 votes


Last Updated December 1, 2020 | 8 Comments

This post may contain affiliate links. Read my disclosure policy.

8.5K shares
jump to recipe
french onion meatballs pinterest pin collage image
french onion meatballs pinterest pin collage image
french onion meatballs pinterest pin collage image
french onion meatballs pinterest pin collage image

This French Onion Meatball Skillet is your favorite French onion soup – updated! Made with perfectly juicy, cheese-filled turkey meatballs, caramelized onions, and melted Gruyère cheese, this unforgettable main dish is perfect with fresh bread or creamy mashed potatoes.

Large skillet filled with turkey meatballs simmering in a rich gravy filled with onions and covered with cheese.

French onion soup has always been my favorite appetizer soup.

My parents always hated when I would order it at restaurants because the rich broth and heavy cheese would always ruin my appetite and prevent me from eating the main course. I didn’t mind. After all, it was the best part!

This French onion meatball skillet combines the very best parts of French onion soup with savory, little meatballs for an easy appetizer turned the main course the whole family will love.

So, if you love caramelized onions, gooey melty cheese, and yummy meatballs filled with even more cheese, then you are going to love everything about this mouthwatering easy meatball skillet.

Large skillet filled with turkey meatballs simmering in a rich gravy filled with onions and covered with cheese.

How to Make French Onion Meatballs

1. Prepare and cook the chicken meatballs

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.

  • NOTE: Since this recipe calls for 2 pounds of ground meat, you will probably need to cook your meatballs in two batches or using two baking sheets. If you prefer to have fewer meatballs, reduce the meatball ingredients by half.

In a large bowl mix together the ground chicken, onion, cheeses, bread crumbs, garlic, eggs, thyme, salt, and black pepper until fully combined.

Shape into approximately 32 meatballs (the total number of meatballs from one person to another will vary) and transfer to your prepared baking sheet.

Bake until golden and fully cooked, approximately 20 minutes, or until the internal temperature registers 160 degrees F as measured with a digital meat thermometer.

Remove from the oven and set aside.

  • Can you use pre-made frozen meatballs? Yes, frozen meatballs that have been thawed will also work. Try to pick meatballs without any strong seasonings, however, as it may not pair well with the sauce.

preparing meatballs for french onion skillet

2. Prepare the French onion soup sauce

As your meatballs cook, make the sauce.

Here we are going to caramelize our onions. For more detailed instructions, read all about how to caramelize onions in this post.

Add the olive oil and onions to a large skillet or Dutch oven and cook, stirring occasionally, for 5-10 minutes, then add the salt and butter.

Continue to cook, stirring as needed to prevent burning, until the onions are very soft and golden brown (approximately 30-45 minutes).

Add the garlic and the dry sherry (or dry white wine), and scrape up any bits that may be stuck on the bottom of the pan. Allow the alcohol to cook until it has reduced by half.

Add the beef broth, fresh thyme, salt, and pepper. Simmer until slightly thickened, 5 minutes.

Caramelizing onions in a large dutch oven.

Caramelized onions and broth in a large skillet.

3. Assembly and how to serve

Nestle your cooked meatballs into your sauce and sprinkle with shredded Gruyère cheese (or favorite cheese).

Cover and cook until the meatballs are warmed through and the cheese is melted.

Garnish with fresh thyme or fresh parsley and serve with fresh bread, creamy mashed potatoes, egg noodles, and your favorite steamed or roasted veggies. 

Large skillet filled with turkey meatballs simmering in a rich gravy filled with onions and covered with cheese.

More Delicious Recipes,

Bruschetta Chicken Recipe

Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)

Creamy Chicken Florentine Recipe

Albondigas Soup Recipe (Mexican Meatball Soup)

Sweet and Tangy Slow Cooker Cranberry Meatballs

If you try making this Easy French Onion Meatball Skillet Recipe, please leave me a comment and let me know! I always love to hear your thoughts. 

Large skillet filled with turkey meatballs simmering in a rich gravy filled with onions and covered with cheese.

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon.

Large skillet filled with turkey meatballs simmering in a rich gravy filled with onions and covered with cheese.

French Onion Meatball Skillet

4.81 from 26 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This French Onion Meatball Skillet is your favorite French onion soup - updated! Made with perfectly juicy, cheese-filled turkey meatballs,  caramelized onions, and melted Gruyère cheese, this unforgettable main dish is perfect with fresh bread or creamy mashed potatoes.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dinner, Main Course
Cuisine American
Servings 8 servings
Calories 513 kcal

Ingredients
 
 

For the Meatballs

  • 2 pounds ground chicken - or turkey
  • ½ onion - minced
  • ½ cup Gruyère cheese - shredded
  • ½ cup mozzarella cheese - shredded
  • ⅓ cup bread crumbs
  • 5 cloves garlic - minced
  • 2 large eggs - beaten
  • 1 teaspoon fresh thyme - chopped
  • 1.5 teaspoon kosher salt
  • ½ teaspoon black pepper

For the French Onion Soup Sauce

  • 2 tablespoon olive oil
  • 4 large yellow onions - thinly sliced
  • 1 teaspoon kosher salt - plus more to taste
  • 3 tablespoon butter
  • 4 cloves garlic - minced
  • ½ cup dry sherry - or white wine (optional)
  • 2 cups low-sodium beef broth
  • 1 teaspoon fresh thyme - minced
  • black pepper - to taste
  • 2 cups Gruyère cheese - shredded
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper (note - for this recipe you may need to cook the meatballs in 2 batches).
  • In a large bowl mix together all of the ingredients for the meatballs (the ground chicken, onion, cheeses, bread crumbs, garlic, eggs, thyme, salt, and black pepper) until fully combined. Shape into approximately 32 meatballs, then place on your prepared baking sheet.
  • Bake until golden and fully cooked, approximately 20 minutes, or until the internal temperature registers 160 degrees F as measured with a digital meat thermometer. Remove from the oven and set aside.
  • As the meatballs cook, make the sauce. Heat the olive oil in a large skillet or Dutch oven set over medium heat. Add the onions and mix well to coat in oil. Allow the onions to cook, stirring occasionally, for 5-10 minutes.
  • Add the salt and butter. Continue to cook, stirring as needed to prevent burning, until the onions are very soft and golden-brown (see notes).
  • Add the garlic and continue to cook for 1 minute. Then add the dry sherry (or dry white wine), scraping up any bits that may be stuck on the bottom of the pan. Allow the alcohol to cook until it has reduced by half. Add the beef broth, fresh thyme, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook until slightly thickened, 5 minutes.
  • Add the cooked meatballs to the skillet and sprinkle with the shredded Gruyère cheese. Cover with a lid and cook until the meatballs are warmed through and the cheese is melted approximately 5-10 minutes.
  • Garnish with fresh thyme, if desired, and serve warm with fresh bread or creamy mashed potatoes. Enjoy!

Jessica's Notes

  • Caramelizing onions is a slow process, but always worth the wait! I recommend giving your onions at least 30 minutes to cook, but for the most flavorful (and best) results, allow your onions to caramelize over medium to medium-low heat for at least 45 minutes.
  • Learn more: How to Caramelize Onions
  • If you find yourself with extra meatballs, simply freeze them. Learn more: Easy Freezer Meatball Recipe
  • Optional: after you've returned your meatballs to the skillet and covered with cheese, set your oven to broil. Pop your (oven-safe) skillet in the oven and broil for 1-2 minutes, or until cheese is golden, melty, and bubbly.
Substitutions:
  • Feel free to skip the dry sherry or white wine and substitute it with extra beef broth.
  • You may also use ground turkey, ground chicken, ground beef, ground pork, or even ground lamb to make these meatballs.
  • The best cheeses for meatballs and the sauce include Gruyère cheese, Swiss cheese, mozzarella cheese, Asiago cheese, or white cheddar cheese.
  • To make this recipe gluten-free, substitute regular bread crumbs for your favorite gluten-free variety.

Nutritional Information

Calories: 513kcal | Carbohydrates: 13g | Protein: 38g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 206mg | Sodium: 1181mg | Potassium: 920mg | Fiber: 2g | Sugar: 4g | Vitamin A: 639IU | Vitamin C: 7mg | Calcium: 502mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword caaramelized onion meatballs, French onion meatballs, Meatballs
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

8.5K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Caron says

    March 17, 2023 at 10:07 am

    5 stars
    These French Onion Meatballs turned out EXCELLENT! I used 1-lb turkey + 1-lb turkey sausage, other than that I stuck to the recipe. Very flavourful!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 17, 2023 at 4:08 pm

      Thank you for the excellent feedback Caron 🙂

      Reply
  2. Jim Montana says

    October 9, 2022 at 8:32 am

    How about a crockpot version of this? Is it possible?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 9, 2022 at 9:31 am

      Possibly, yes, but I have not made it that way nor have I published a recipe that way.

      Reply
  3. Bridget says

    September 15, 2022 at 9:21 am

    What would you recommend instead of beef broth? What could I do with chicken or veg broth to make it more flavorful? We don’t eat beef/red meat but I love french onion soup dishes.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 15, 2022 at 10:17 am

      You could try making it with Chicken Stock instead, which should be flavorful in its chicken way 🙂

      Reply
  4. Janna Isabella says

    July 20, 2021 at 1:30 pm

    5 stars
    These are amazing.

    Reply
  5. Hillery says

    December 1, 2020 at 5:53 pm

    Yum! Perfect cold weather fair! I’m a huge fan of French onion soup and think the hubs and I both will enjoy the addition of the meatballs!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • A bowl of Vietnamese Pho with a spoonful of bone broth Pho Recipe (How to Make Vietnamese Noodle Soup)
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure