French Onion Meatballs

When there's a chill in the air, I start craving all things French onion. These meatballs pack those familiar cozy bistro flavors into juicy beef and pork bites seasoned with fresh herbs, garlic, and a dollop of dijon mustard. They get crisp and brown in the oven, then finish in a rich, savory beef broth sauce on the stove. Shower on plenty of shredded gruyère and let it melt into a glorious, stretchy cheese pull at the end. Don't forget to grab a slice of crusty bread—you’ll want to soak up every last drop.

What’s the best cheese to use for French onion meatballs?

Gruyère is considered the classic choice because it melts beautifully, has a nutty, slightly sweet flavor, and gives French onion soup its signature gooey topping. That’s why it works so well in these meatballs too. If you can’t find Gruyère, you can substitute another mild, melty cheese like Swiss, provolone, or fontina—or even use a blend of shredded cheeses if you like.

What’s the best meat to use for French onion meatballs?

Making meatballs with a blend of beef and pork gives them a more complex flavor, but you can use entirely beef or pork if you prefer. Ground pork will be leaner and less juicy than beef.

What can you serve with French onion meatballs?

This is a hearty dish that doesn't need a ton of fancy side dishes to make a satisfying meal. Add slices of crusty ciabatta bread or mashed potatoes on the side for something starchy. If you're looking to go a little lighter, try an arugula salad.

Can you freeze leftover French onion meatballs?

Yes, just let the meatballs cool and package them into an airtight, freezer-safe container. They can be frozen for up to three months. Let them thaw in the fridge overnight, then reheat them on the stove.