Juicy, tender meatballs are simmered in a rich, caramelized French onion sauce and served over buttery egg noodles for the ultimate comfort food. This dish brings together the deep, savory flavors of classic French onion soup with hearty, homemade meatballs, making it a perfect meal for cozy nights.
Why You’ll Love This Recipe
- Rich and Flavorful – Caramelized onions and beef broth create a deeply savory, comforting sauce.
- Perfectly Tender Meatballs – Parmesan and breadcrumbs add moisture, keeping the meatballs juicy.
- One-Pan Simplicity – The meatballs and sauce cook together in a single skillet for easy cleanup.
- Versatile Dish – Serve over egg noodles, mashed potatoes, or even crusty bread.
- Restaurant-Quality at Home – Tastes like a gourmet dish but is simple enough for a weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
For the French Onion Sauce:
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine (optional)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
For Serving:
- 8 oz egg noodles
- Fresh parsley, for garnish (optional)
Directions
Prepare the Meatballs:
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, chopped parsley, salt, and black pepper.
- Mix until just combined, being careful not to overmix.
- Form the mixture into 1-inch meatballs and set aside.
Brown the Meatballs:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the meatballs in batches, ensuring not to overcrowd the pan. Brown on all sides until cooked through, about 5-7 minutes.
- Remove meatballs from the skillet and set aside.
Caramelize the Onions:
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the sliced onions and cook over medium heat, stirring occasionally, until they become soft and golden brown, about 15-20 minutes.
- Add minced garlic, sugar, and dried thyme, cooking for an additional 2 minutes.
Prepare the French Onion Sauce:
- If using, pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Simmer until the wine reduces by half.
- Stir in beef broth and Worcestershire sauce, bringing the mixture to a gentle simmer.
Combine Meatballs and Sauce:
- Return the browned meatballs to the skillet, ensuring they are submerged in the sauce.
- Cover and let them simmer for 10 minutes, allowing the flavors to meld.
Cook the Egg Noodles:
- While the meatballs are simmering, bring a large pot of salted water to a boil.
- Add egg noodles and cook according to package instructions until al dente. Drain and set aside.
Serve:
- Plate the egg noodles and top with meatballs and generous spoonfuls of the French onion sauce.
- Garnish with fresh parsley, if desired, and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Calories per serving: Approximately 550 kcal
Variations
- Cheesy French Onion Meatballs: Sprinkle shredded Gruyère or mozzarella over the meatballs before serving.
- Extra Rich Sauce: Add a splash of heavy cream to the sauce for a creamier texture.
- Gluten-Free Option: Use gluten-free breadcrumbs and swap egg noodles for gluten-free pasta or mashed potatoes.
- Mushroom Addition: Sauté mushrooms with the onions for extra depth of flavor.
- Make it Spicy: Add a pinch of red pepper flakes for a subtle kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the meatballs and sauce separately for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through. Add a splash of broth if needed.
FAQs
Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken can be used for a lighter version of this dish.
What if I don’t have white wine?
You can substitute with additional beef broth or a splash of apple cider vinegar for acidity.
How do I make the meatballs extra tender?
Avoid overmixing the meat, and use a mix of breadcrumbs and Parmesan to keep them moist.
Can I make this dish ahead of time?
Yes! The meatballs and sauce can be made a day ahead and reheated when ready to serve.
Do I have to caramelize the onions?
Caramelizing adds depth of flavor, but if short on time, sautéing for at least 10 minutes still works well.
Can I use store-bought meatballs?
Absolutely! If using pre-made meatballs, skip the meatball prep and start with browning them in the skillet.
What other pasta can I use?
Fettuccine, pappardelle, or even mashed potatoes work well as a base.
How can I make this dish even more indulgent?
Top with shredded Gruyère and broil for a couple of minutes before serving.
Can I use a slow cooker?
Yes! Brown the meatballs and onions first, then transfer everything to a slow cooker and cook on LOW for 4-6 hours.
How do I prevent my meatballs from falling apart?
Make sure to use an egg and breadcrumbs, and avoid flipping them too much while cooking.
Conclusion
Saucy Skillet French Onion Meatballs with Egg Noodles is a rich and satisfying dish that brings the best flavors of French onion soup into a comforting, hearty meal. With tender meatballs, a savory onion sauce, and buttery egg noodles, this recipe is sure to become a family favorite. Whether for a cozy dinner or an impressive meal for guests, this dish is a must-try!
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Saucy Skillet French Onion Meatballs with Egg Noodles
- Total Time: 1 hour
- Yield: 4 servings
Description
These Saucy Skillet French Onion Meatballs are juicy, flavorful, and simmered in a rich, savory French onion sauce. Served over tender egg noodles, this dish is a comforting and hearty meal perfect for weeknight dinners or special occasions.
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the French Onion Sauce:
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine (optional)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
For Serving:
- 8 oz egg noodles
- Fresh parsley, for garnish (optional)
Instructions
-
Prepare the Meatballs:
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, salt, and black pepper. Mix until just combined.
- Form into 1-inch meatballs and set aside.
-
Brown the Meatballs:
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add meatballs in batches, browning on all sides for 5-7 minutes.
- Remove from skillet and set aside.
-
Caramelize the Onions:
- Add the remaining 1 tablespoon olive oil to the same skillet.
- Stir in sliced onions and cook over medium heat, stirring occasionally, until soft and golden brown (15-20 minutes).
- Add garlic, sugar, and dried thyme, cooking for an additional 2 minutes.
-
Prepare the French Onion Sauce:
- Pour in white wine (if using) to deglaze the skillet, scraping up browned bits. Simmer until reduced by half.
- Stir in beef broth and Worcestershire sauce. Bring to a gentle simmer.
-
Combine Meatballs and Sauce:
- Return browned meatballs to the skillet, submerging them in the sauce.
- Cover and simmer for 10 minutes to blend flavors.
-
Cook the Egg Noodles:
- While meatballs simmer, bring a large pot of salted water to a boil.
- Cook egg noodles according to package instructions until al dente. Drain and set aside.
-
Serve:
- Plate egg noodles, then top with meatballs and generous spoonfuls of French onion sauce.
- Garnish with fresh parsley if desired.
Notes
- Swap ground beef for turkey or chicken for variety.
- For a creamier sauce, stir in ½ cup heavy cream before serving.
- Make it gluten-free by using GF breadcrumbs and pasta.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: French
Nutrition
- Calories: ~550 kcal
