Description
These Saucy Skillet French Onion Meatballs with Egg Noodles combine tender, flavorful meatballs simmered in a rich caramelized onion and Gruyère cheese sauce, served over comforting egg noodles. This hearty American main course features the classic flavors of French onion soup in a satisfying meatball dish perfect for a cozy dinner.
Ingredients
Scale
For the meatballs:
- 1 pound ground beef
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine (optional)
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- 1 cup shredded Gruyère cheese (or Swiss cheese)
For serving:
- 8 oz egg noodles
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix just until combined to avoid tough meatballs. Shape the mixture into 1-inch meatballs.
- Brown the meatballs: Heat a large skillet over medium heat. Cook the meatballs in batches to avoid overcrowding, turning frequently until browned on all sides and cooked through, about 6 to 8 minutes total. Transfer browned meatballs to a plate and set aside.
- Caramelize the onions: In the same skillet, melt butter over medium-low heat. Add the thinly sliced onions and cook, stirring often, until they are deeply caramelized and golden brown, about 15 to 20 minutes. Add minced garlic and cook an additional minute until fragrant.
- Make the sauce base: Stir in the flour and cook for 1 minute to eliminate the raw taste. Slowly pour in the white wine (if using), scraping the bottom of the skillet to loosen any browned bits. Add beef broth, Worcestershire sauce, and thyme. Bring the mixture to a gentle simmer.
- Simmer meatballs in sauce: Return meatballs to the skillet with the sauce. Simmer uncovered for 10 to 15 minutes, or until meatballs are fully cooked and sauce has thickened slightly.
- Add cheese: Sprinkle shredded Gruyère cheese evenly over the meatballs. Cover the skillet and cook just until the cheese is melted and bubbly, about 2 to 3 minutes.
- Cook egg noodles: Meanwhile, prepare egg noodles according to package instructions. Drain and set aside.
- Serve: Plate the cooked egg noodles and ladle the meatballs with the rich French onion sauce on top. Garnish with fresh chopped parsley for color and freshness.
Notes
- For a shortcut, use frozen pre-cooked meatballs and skip directly to making the sauce.
- If preferred, swap the white wine with an equal amount of extra beef broth for a non-alcoholic version.
- Make sure not to overmix the meatball mixture to keep them tender.
- Gruyère cheese can be substituted with Swiss cheese or mozzarella for a milder flavor.
- The sauce can be thickened more by simmering a bit longer if desired.
