French Onion Meatball Skillet That Tastes Like Saturday
Caramelized onions meet tender seasoned meatballs under a blanket of bubbly Gruyere in this one-skillet dinner that tastes like it simmered all day but takes just 75 minutes. Perfect for weeknights or when you need comfort food that delivers.
Equipment
- 12-inch cast iron skillet
- Box Grater
- Mixing Bowl
- Large Skillet for Searing
Ingredients
Meatballs
- 1.5 lbs ground beef (80/20)
- 1 large egg
- 1/2 cup breadcrumbs
- 4 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pinch red pepper flakes
Caramelized Onions
- 4 large yellow onions, thinly sliced
- 3 tbsp butter
- 2 tbsp olive oil
- salt to taste
Sauce and Assembly
- 3 cups beef broth
- 4-5 sprigs fresh thyme
- 8 oz Gruyere cheese (block, freshly grated)
For Serving
- crusty bread, egg noodles, or roasted potatoes
Instructions
- Start the onions: Heat 3 tbsp butter and 2 tbsp olive oil in your cast iron skillet over medium heat. Add the sliced onions and a generous pinch of salt. Stir to coat. Reduce the heat to medium-low and cook, stirring every 5 minutes, for 40-45 minutes until deep mahogany brown.
- Make the meatballs: While onions cook, combine ground beef, egg, breadcrumbs, minced garlic, Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, and a pinch of red pepper flakes in a bowl. Mix gently with your hands. Roll into 12-14 meatballs (1.5 inches each).
- Sear the meatballs: Heat a separate large skillet over medium-high heat with a splash of oil. Add meatballs in a single layer (don't crowd). Sear 2-3 minutes per side until browned all over. They don't need to be cooked through.
- Build the sauce: Once onions are caramelized, pour in 1/4 cup beef broth and scrape the pan bottom to lift browned bits. Add remaining broth and thyme sprigs. Bring to a gentle simmer.
- Combine: Nestle the seared meatballs into the onion broth. Cover and simmer on low heat for 15 minutes until meatballs are cooked through.
- Add cheese: Preheat broiler. Remove thyme sprigs. Taste and adjust seasoning. Sprinkle grated Gruyere evenly over top. Transfer skillet to oven and broil 2-3 minutes until bubbly and golden brown. Watch closely.
- Rest and serve: Let skillet rest 5 minutes. Serve with crusty bread, over egg noodles, or with roasted potatoes.
Notes
Make ahead: Caramelize onions and cook meatballs (omit broth and cheese). Store separately in fridge up to 4 days or freeze (without cheese) up to 3 months. Reheat in covered skillet at 350°F for 20-25 minutes, then add cheese and broil.
Swaps: Use turkey instead of beef (add 1 tbsp olive oil to mixture). Gluten-free: use GF panko or almond flour for binder. Dairy-free: use dairy-free cheese or omit cheese entirely.
Don't crowd the meatballs when searing; the crust is essential. Deglaze the meatball pan with a splash of broth and pour that liquid into the onions for extra umami.