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Stuffed with caramelized onions and mozzarella, these French Onion Meatballs are a hearty meal inspired by the classic au gratin soup recipe. Homemade meatballs are covered with more cheese and broiled until golden brown and bubbly, for a comfort food dinner the entire family will enjoy!
French Onion Mozzarella-Stuffed Meatballs
As a kid of divorced parents, there were a handful of meals that my dad would make whenever I visited. They were always a little indulgent and catered to my childhood favorites: hot dogs and campfire potatoes around the fire pit in the summer, and in the winter, grilled cheese and French onion soup au gratin.
I eagerly awaited those crocks of soup so that I could scoop up a perfect bite of savory, cheesy deliciousness. Fast forward, and this meatball recipe translates that childhood delight into meatball form!
This time around, mozzarella stuffed meatballs are browned and simmered in a rich sauce loaded with caramelized onions, filled with familiar flavors. The result is hearty comfort food that satisfies even the biggest appetites (trust me, I live with three of them!).
Why is it Called a French Onion?
French Onion Soup is a classic soup recipe that originates in France, made with caramelized onions simmered in beef broth, topped with toast, and melted (often Gruyere) cheese. My dad’s version uses mozzarella, which inspired this meatball recipe!
While most mozzarella-stuffed meatballs are simmered in tomato sauce, these are smothered in a simple, rich sauce made of beef stock and red wine reminiscent of French onion soup. The meatballs are then baked until the cheese inside becomes a pocket of melty deliciousness.
Of course, you can’t forget the au gratin. The entire pan gets covered in more mozzarella and placed under the broiler to get that perfectly browned cap of toasty cheese.
What You’ll Need
I love these homemade meatballs because they’re effortlessly delicious. Like French onion soup, this recipe packs a ton of flavor all while using humble, easy-to-come-by ingredients. Here is an overview, but the full amounts are in the recipe card:
- Onions: I prefer to use a sweeter yellow onion, such as a Vidalia onion. You can use your favorite, but this may lead to a stronger flavor.
- Herbs: Fresh or dried thyme pairs wonderfully with the onions, plus fresh parsley for the meatball mixture.
- Beef Broth: You’ll use beef broth when caramelizing the onions as well as in the sauce that the meatballs will simmer in.
- Red Wine: Pinot Noir, or any red of choice. If you prefer to cook without alcohol, substitute wine with more beef broth.
- Ground Beef: Or your preferred ground meat. I aim for 80-90% lean, regular ground beef when making these meatballs since it holds its shape and has a good amount of flavor.
- Bread Crumbs: For a gluten free option, substitute gluten free bread crumbs or leave them out altogether. Another quick hack is to use gluten free oats that you’ve pulsed a few times in your blender.
- Cheese: I use mozzarella because this is how my dad always made French Onion Soup. Feel free to substitute the more traditional Gruyere or even Swiss or Cheddar!
- Egg: A binding agent to hold the meatballs in shape.
- Olive Oil: Or another neutral oil for sauteing and browning.
- Cornstarch: To thicken the sauce.
- Salt & Pepper
How to Make French Onion Meatballs
A note before getting started: You’ll need a nice, large skillet that is safe to put in the oven and under the broiler. I’ve included alternatives in my tips below! Other than that, everything you’ll need is pretty basic, such as measuring cups and spoons and a bowl.
Once you have this plus your ingredients at the ready, here’s how to make the most amazing French onion meatballs:
Caramelize the Onions: Begin by sauteing the onions in olive oil until they’re golden and caramelized. Add the thyme, wine, and beef broth, and reduce until very little liquid remains.
Make the Meatballs: Combine the raw meatball ingredients in a bowl. I use my hands to really work everything together! Next, divide the mixture into even-sized balls.
Stuff the Meatballs: Flatten each of the meatballs and place a small amount of the onions and a cube of cheese in the middle. Wrap the meat around the filling and form it into a ball, sealing as best as you can. Repeat with the remaining meat, onions, and cheese cubes.
Brown & Bake: Brown the meatballs in a skillet. Whisk together the sauce ingredients and pour this over the meatballs, then transfer the skillet to a preheated oven to bake. About half way through, sprinkle the shredded cheese over top of the meatballs as they continue to cook.
Broil: Once the meatballs are cooked through and the cheese is melted, switch on the broiler until the cheese is browned and bubbly.
- Make Chicken or Turkey Stuffed Meatballs: Trade out the ground beef for leaner meats like ground chicken or ground turkey (ground pork is also an option).
- Stuff Them With Different Cheeses: Instead of mozzarella, try stuffing your French onion meatballs with other cheese varieties like cheddar, ricotta, Monterey Jack, or even Gruyere cheese.
- Switch Up the Sauce: You can bake these meatballs in other savory sauces, like tomato sauce, Vodka Sauce, or a homemade Marinara Sauce.
- Add In Extras: In addition to caramelized onions and thyme, you can add other ingredients to the meatball filling like mushroom duxelles, as well as different herbs like fresh chopped basil and rosemary.
Tips for Success
- Don’t Rush: It’s important to caramelize the onions slowly, so that they develop the deep caramelized color and flavor without burning. Be sure to stir frequently and reduce the heat if necessary.
- Use the Right Wine: Most red wines will work well for this recipe. It doesn’t need to be an expensive bottle, but I would recommend using a wine you would drink (versus cooking wine).
- Use Oven-Safe Equipment (or an Alternative): I like using my 10-inch cast iron skillet as it browns the meatballs nicely and it’s oven (and broiler) safe. If you do not have an oven-safe skillet, transfer the meatballs to a casserole dish before adding the sauce and baking them in the oven.
Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet
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Can I Make These in Advance?
One of the best parts about this recipe? If you have the time, you can make loads of these delicious onion and mozzarella stuffed meatballs. They’re the perfect recipe to prepare in advance, for later baking or freezing. You can even freeze the meatballs raw (just as long as you’re working with meat that was fresh and not frozen to begin with). See my tips below for how to store and freeze them!
Make it a Meal
Savory, saucy French onion meatballs are wonderful to serve over egg noodles, rice, or even spaghetti squash for a low-carb option alongside a fresh garden salad with Creamy Balsamic Salad Dressing. They also pair perfectly with these easy side dishes.
- Parmesan Balsamic Caramelized Onion Mashed Potatoes
- Instant Pot Mashed Potatoes
- Cheesy Scalloped Potatoes
- Air Fryer Truffle Fries
- Hasselback Sweet Potatoes
- Roasted Balsamic Mushrooms with Garlic and Rosemary
- Horseradish Cheddar Mashed Cheesy Cauliflower Gratin
- Light Creamed Spinach au Gratin
- Balsamic Roasted Vegetables
- Air Fryer Brussels Sprouts
Storing and Reheating Leftovers
Store leftover meatballs airtight in the fridge for up to 3-4 days. Gently reheat the meatballs in the oven or microwave, or even in a skillet on the stove. You may want to give them a fresh sprinkle with cheese once they’re warm to revive the topping a bit.
Do Stuffed Meatballs Freeze Well?
These stuffed meatballs freeze really well! Place the cooked or uncooked meatballs in a single layer on a baking sheet to pre-freeze. Once they’re solid, transfer them to freezer bags to keep frozen for up to 3-4 months. Let the meatballs thaw in the fridge before browning and/or baking them in the sauce.
More Homemade Meatballs to Try
- Barbecue Baked Turkey Meatballs
- Gluten Free Italian Meatballs
- Grandma’s Polish Porcupine Meatballs
- General Tso’s Chicken Meatballs
- Pineapple Teriyaki Turkey Meatballs
French Onion Meatballs
For the onions
- 1 Tablespoon olive oil
- 2 large onions, halved and thinly sliced
- 1/2 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup beef broth
- 1/4 cup red wine (I used Pinot Noir, but your favorite red wine will work, or substitute beef broth)
For the meatballs:
- 1 1/2 lbs ground beef
- 1/4 cup bread crumbs or ground oats, gluten free, if needed
- 1 Tablespoon minced fresh parsley
- 3/4 teaspoon pepper
- 1 teaspoon kosher salt
- 1 large egg
- 8 oz mozzarella cheese, cut about 1-2 oz. into sixteen approximately half-inch cubes to stuff the meatballs, then shred the rest
- 1/2 Tablespoon olive oil
- Fresh chopped parsley for garnish, optional
For the sauce:
- 1 3/4 cup beef broth
- 1/4 cup red wine (I used Pinot Noir, but your favorite red wine will work, or substitute with aditional beef broth)
- 2 Tablespoons cornstarch
- salt & pepper to taste
For the onions:
- Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
- Add thyme, sauté for minute or two, then add the wine and beef broth.
- Reduce until very little liquid remains.
- Set aside.
For the meatballs:
- Combine all ingredients except the cheese in a large bowl, and gently combine with your hands.
- Divide the meat mixture into sixteen equal pieces.
- Take one piece of the meat mixture and flatten slightly into a patty. Place about a half tablespoon of the onions and one cube of cheese in the center of the patty and wrap the meatball around the onions and cheese, sealing as best you can. Repeat with the remaining meat, onions, and cheese cubes.
- Preheat your oven to 375°F.
- Heat the oil in a skillet over medium high heat. Add the meatballs and brown on all sides.
- Whisk together the sauce ingredients and pour over the meatballs. Place in the oven and bake for 15-20 minutes. If you are not using an oven-safe skillet, transfer to a casserole dish before pouring over the sauce.
- Sprinkle the shredded cheese over the meatballs and return to the oven for another 15-20 minutes, or until cooked through, then place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
- Garnish with fresh parsley, if desired.
This recipe reminds me of my favorite happy hour menu at a local restaurant near me…Theirs is called French Onion Soup Dumplings. They serve the little dumplings (aka meatballs) in an escargot dish and they are fabulous! Yours is even an improvement over theirs. I like it over mashed potatoes, but I bet it is just as good over rice or noodles! You hit a home run with this recipe! Well done!
Oh my gosh, thank you so much!
Can I substitute ground beef with ground chicken and chicken broth? Can’t wait to try this recipe!!!
I haven’t tried it that way. I think it would work, but since chicken and chicken broth have a bit more neutral flavor, it might not have as rich and deep a flavor. If you try it, let me know.
Made these last night. WOW! Vivid flavors, lots of umami. I happened to have some sweet onions to use for this, although they take longer to caramelize – probably more like 35 minutes. Actually I forgot to put the onions IN the meatballs, so I put the onions on the bottom of a casserole dish, meatballs, sauce, then the cheese. Perfection. It will definitely make another appearance on my dinner table.
I’m so happy you enjoyed this dish!
Wow. Just WOW! Lots of work involved, but SO worth it and flavorful. Thank you for the amazing recipe!
Definitely a special meal for when you have the time, but I’m so happy al the work paid off!
even more ‘manly man’ with venison, lol. I enjoy your writing!! 🙂
I guarantee it will taste good. man, elk is good! what was bad about that?? (except it was too much like bambi for a teenage girl? IDK. 🙂 …..I NEVER think of bambi when I’m eating venison, or rudolph! LoL . We’ve romanticized deer too much!
one thing I do with venison meatloaf and probably balls, too is to drench it in 1 cup of milk and use 1 cup of crackers, oatmeal or bread crumbs. Seriously, you CANNOT tell it is venison. It is leaner, healthier and delicious with bbq sauce.
(And my venison is free, so ……that makes it taste better, too) . 🙂
Thanks again, Love your page
Thanks for the tips! I have never had venison, but I know many people do enjoy it.
My family and I love this recipe , thank you! I cook this all the time
I’m so glad you and your family enjoy the meatballs, Rachelle. Thank you for your comment and for rating the recipe!
Do you think it would be just as good if I made it Ahead of time? That way I could just put it in the oven when my guests arrive
I don’t think that would be a problem. Or you could at least form the meatballs and leave them in the fridge.
I think you should go visit Dad and make it for him. Tell him it is a tribute to him and he will be so touched. I have to say this is fantastic. The meatball idea is pure genius. Just the way us guys need and like it. Great tip on how to flatten the meat balls and add the cheese cube inside. Love it.
Thank you so much. Yes, I haven’t seen him in awhile. He is cleaning up from Hurricane Florence now, but luckily it’s just yard work and their house is fine.
Oh wow I didn’t realize he was in the path of Hurricane Florence. Glad to know their house is fine.
Can these be made the day before
Yes, they definitely reheat well, or you can even just form the meatballs and keep them in the fridge till you are ready to cook them.
These look really good and I plan on trying them. I’m glad that you have the nutritional value on the recipe. What is the serving size though? I count carbs for my diabetes and I try to stay as close to accurate calculations as possible, on the nutritional values. Thank you for sharing.
Hi Shelby! I’ve updated the nutritional information for the recipe. One serving is 3 meatballs.
Thank you. We’re making this tonight, for our entree. I’m excited to finally try it out.
I hope you enjoyed the recipe, Shelby!
We just ate these and all I can say is WOW!!!! Delicious! Made exactally except no breadcrumbs in meatballs cause we are low carb… Oh my, absolutally wonderful. Thank you so much…..
I’m so happy to hear that you enjoyed the meatballs, Lauren!
Hey, this is probably no big deal, but this was posted here this past November without credit to you (as far as I can find). http://www.familycookbookproject.com/recipe/3621821/french-onion-soup-au-gratin-stuffed-meatballs.html
Stella, thank you so much for bringing this to my attention!
Made this tonight…….family loved it!!!
Very flavorful. ….my teenage son is in the fridge now eating the leftovers! Pure Yumminess!!
I would use Swiss or Gruyere cheese. So much better. But great recipe. Thanks
Yes, that would be more traditional, but there were inspired by my dad, and he always used mozzarella 🙂 But mmm, Gruyere!
I was just wondering what everyone serves with these meatballs besides some lovely crunch bread?
I served it with polenta, but rice or pasta or zucchini noodles would probably work too!
I made these a couple of weeks ago and they were beyond AMAZING! They definitely fell into my top 5 “Best Things I’ve Ever Made” list!! I’m probably going to make them again tonight. I made them exactly like your recipe and they were so incredible. My best friend and fiance rave about them. Thanks so much for posting this!!!
Oh my gosh, thanks so much!! I am sooo happy you are enjoying this recipe!
I am wondering if I missed the mention of the size of the skillet somewhere, it looks very large, I do have a 8 inch, 10 inch and 14 inch cast iron skillet. Thanx for all your wonderful recipes.
Yes, this one was a ten inch skillet.
Have these in the oven right now… Upon another review of the recipe, I realize I have goofed… I made 8 extra large meatballs. When reading the directions to flatten a meatball, I assumed it needed topped with another one. Fingers crossed it still turns out okay.
I’m sure it will, might just need a little extra time in the oven!
Couple of ideas for you: I know you were supported by a wine company but I think better onion soup has either sherry or brandy in it. I make an easy onion soup with caramelized onions, 1 can chicken broth or homemade : (low sodium swanson’s) i can beef broth (swanson’s also) and 1 can beef consomme (campbells is fine) also use gruyere and or emmenthaler cheeses to top, the mini mozzarella pearls would be great for stuffing. Also a combination of ground pork and ground beef would be a moister meatball. I learned a little trick: beat the pork well with bread crumbs soaked in milk and the seasonings to a smooth past. then gently combine the beef. Pork does not toughen like the beef and will get better as it is beaten. The panade or milk bread mixture helps keep it moist. Try this and tell me what you think. Aly
Thanks for the tips. Since I have a wheat allergy I don’t use bread in meatballs. I love the idea of the little mozzarella balls. I know mozzarella isn’t traditional, but it’s how my dad made it, and this recipe was a tribute to him.
I made these tonight and they were a hit! I served them over mashed potatoes and topped off with sautéed portobello mushrooms. Yum!
Yay, thanks for letting me know, and mmmm, perfect with mushrooms!
What would you serve as a side? Need some vegetables. One must achieve balance. Looking forward to making this on comfort food Monday.
Sorry, I got behind, but it would be great with a salad on the side, over some whipped cauliflower, or even just some simple peas and carrots.
Just made these, and they were AMAZING.
Brianne – these meatballs knocked my SOCKS OFF!!! They were so delicious and perfect! I served them over rice and we loved, loved, loved them!! Thank you so much! I hope you won’t mind if I feature them on my blog (with my own pictures and link backs 🙂
All the best, Heather
I prepared these last night, so all my husband has to do is bake them in the oven. I can’t wait to try them. I had a lot of onion left over, so I spread them on the bottom of the casserole dish. I will let you know how they taste!
Oh good! Hope you enjoyed them!
What type of onion and bread crumbs did you use?
I think I used a sweet onion, and I used gluten free bread crumbs.
I just finished my meal. ..oh my oh my! Incredible . I made a few changes and want to share with you . I couldn’t have a dinner like this without garlic so I added minced garlic to the meatballs and sliced garlic to the sauce. I don’t like the texture eggs give to meatballs so I soaked the crumbs in beef broth. I stuffed the meat with aged cheddar and topped them with Swiss cheese, parsley and chives from my garden. Oh, since I am not a huge fan of thyme, I used herb d’ Provence. This is a keeper….thank you so much for this favorite . I hope I haven’t offended you with all the changes!
I love that you totally made it your own with things you love! That is the beauty if recipes and cooking. I’m really sensitive to garlic, so I don’t use much, but I am sure it tasted amazing. Thanks for the feedback!
I have been trying to get on your email list but for some reason I can’t . Can you add me? diny@ live .ca
Thanks again, leftovers tomorrow . And , I have shared with the neighbours.
I just tried, and it looks like you are on the list. Hopefully you are getting the emails. If not, check to make sure they aren’t going to your spam folder.
Yes, I am getting your emails . I am making this recipe again tonight…it’s my new favorite ! Thanks again.
Hi, this looks amazing. I am making it this evening. I have a question, for the onion recipe there are two different measurements for thyme. Can you explain this to me please. Maybe I missed something as no one else commented on this.
Thanks so much,
That is totally a typo!! Funny, I know other people have made this and nobody has commented. THanks so much! I am correcting it now!
This was way to much trouble for the mediocre result. I thought it would be fantastic, I was so disappointed in this recipe.
Oh I am sorry to hear that! I’ve gotten great feedback from people who’ve made it, but we all have different tastes!
One less step I did was not to use the onions in the stuffing. It would have been too tedious for me and I really wanted the onions in the sauce. I did it in steps, not all at once. Hope this helps.
Oh my how my mouth is watering! I loooooooooove French onion soup and what a splendid idea to add meatballs. Definitely pinning this to try soon.
Michelle @ On A Wing And A Prayer
Thanks! It really is a fabulous dish!
Brianne, this recipe is simply amazing! I look at hundreds of recipes daily, and this is definitely one of my favorites from this year! Keep up the great work!
Thanks so much! It was one of my favorites, as well!
Stumbled across this while browsing Pinterest and made it last night. After one bite, I knew I had to come here and tell you how wonderful it is!! Both the husband and I loved it so incredibly much. I served it with some balsamic roasted tomatoes and crutsy bread for dipping. Super huge hit!!
Oh my gosh, thank you so much!!
I MADE THESE LAST NIGHT AND THEY WERE GREAT, THE FLAVORS WERE TRUE TO THE ORIGINAL SOUP. I WOULD SERVE THESE ON A SLICE OF TOASTED BREAD AND POUR THE SAUSE OVER IT AND ENJOY.
I WAS ABLE TO PICK THE HERBS FRESH FROM THE GARDEN.
Thanks! I am so glad you liked them!!
I am so in love with this concept! I love french onion soup, but hate to go through all the work since it’s not really a filling complete meal. What an perfect way to use meatballs. Pinned to try!
Holy sweet goodness, this dish looks crazy good!! This is totally going on my “must try” dinner list!! Pinned!
Thanks so much Jocelyn!
I still remember the first time I tried French onion soup was at a French restaurant with my dad. These tasty meatballs would be a delicious dish to relive that fun memory. They look wonderful!!
So fun! You make me want to take my dad to a French restaurant!
OMG – These look incredible! Something hubby and I would love. I found you over at the Cast Party Wednesday link party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link http://bit.ly/1l4cu0j. Have a wonderful day!!
Thanks so much for stopping by!
These are insane Brianne!!! Thanks for stopping by WONDERFULLY CREATIVE WEDNESDAYS with your knock-out!!!!! xo Nic
Thank you so much!
This is a mashup of so many different recipes, and I just LOVE it. Give me a loaf of crusty bread (yes, the whole loaf), and I’m in heaven. Such a smart, unique recipe, Brianne!
This is a great idea. I love french onion soup and meatballs so I bet it’s even better to combine them. I’m pinning this.
thanks so much!
Few foodie pics take my breath away (have i become *that* jaded?!), but this one…oh my. Pinned and stumbled.
Oh wow, you are too kind! Thank you!
I love all your food memories with your dad, healthy or not they stay with you. Also what kid doesn’t have fond memories of eating onion soup? It’s the one that comes with the cheese! I love these meatballs. I could probably put down that tray.
I always left a huge gob of cheese to eat at the end after the soup was gone.
We had a french onion chicken breast dish at a friend’s house that was amazing but I never found a recipe. So glad to find this one! Can’t wait to make it for Father’s Day!
Oooh, now you have me wanting to create a chicken version.
ahhhhhhhhhh I am drooling and hungry just looking at these!! LOVE the cheesy, meatball-y, onion-y goodness!
Cheese makes everything better!
This sounds delish! I cannot wait to try it! I will be using Swiss cheese though instead of the mozzerella since that is the traditional cheese used in French Onion Soup. Thanks for the recipe : )
I had to go with mozz, since that’s how my dad made French Onion Soup, but Swiss will be terrific!
Wow is all I have to say about this one girl! It’s like all of my things (including wine) all in the same dish!
What’s not to love?! Thanks!
Sheer brilliance! I thought French Onion Soup was amazing, but you’ve taken it to a whole new level!
Seriously … this looks crazy good!!
Holey SOCKS!!! I must make this!
These are some awesome food memories – I can totally relate! But oh my garsh do these meatballs look and sound amazing! My guys would go crazy for them, too – I’m sure of it!
Thanks Heather! It was fun sharing memories with you!
I love how you turned French onion soup into a meal! Who could resist????
Certainly not anyone in my house 🙂
I am a big fan of french onion soup au gratin AND meatballs. This is just genius.
How can you go wrong when combining those two?!
Two thumbs up to your father’s version of French Onion Soup! And, oh my goodness, your meatballs with mozzarella tucked inside swimming in the Gallo wine infused sauce must be heavenly! Certainly your pictures give that impression. Thank you for sharing this marvelous recipe!
They were absolutely amazing, I must say! Thanks!
could you replace the wine with anything else? son is a transplant recipient so no acohol thank you
I would say that if you used all beef broth, it would be fine. Maybe throw in a little Worcestershire for a little punch of flavor.
Alcohol? You are aware that the alcohol cooks off? The wine is for the flavoring when cooking with it.
Due to health reasons, the small amount that remains may be a concern for some people. I had a friend in college who had a heart transplant, and it can be a big deal with the medications and all. It will still be a fabulous dish, even without the wine.
Brianne! This looks absolutely amazing – I’m not sure whether or not I should show my husband as I fear I’d be making an immediate trip to the grocery store for ingredients!
Haha, yes, defnitely one the guys love!
What a wonderful way to transform your fond childhood memories into a dinner your family loved! Such a clever idea!
Thanks, I had fun with this one!
Cheese, caramelized onions, wine….I have an entire loaf of bread ready and waiting for this. And wouldn’t it be good with polenta, too?
Yes, polenta would be fabulous! I was so focused on the meatballs that I just slapped some veggies on the plate as sides that night!
your dishes and photos ALWAYS make me so hungry it’s not funny! i think i could eat the whole thing, lol 🙂 tfs
Aww, thanks so much!
A new skillet favorite!
What a creative recipe! I am loving your stuffed meatballs! Yum!
Thanks, it was a fun recipe to create!
This recipe is pure brilliance and your photography is so gorgeous that I can smell these meatballs all the way in Florida.
Thanks Isabel! They did smell amazing!
Loving this dish! I mean…the cheese. There is something so wonderful about bubbly, golden brown, toasty cheese.
I don’t know that my dad really has a “specialty” when it comes to cooking. He’s always been the grill master around the house…I guess that counts!
So many dads earn that title! 🙂
Very clever! Love that you caramelized the onion. My husband would love these.
I love the flavor of onion, but they have to be cooked and super soft and sweet – always caramelized!!
omg Brianne!!! I LOVE LOVE LOVE this! Pinned and can’t wait to try! LOVE the stuffed meatballs!
What a great idea! French onion soup flavors sound like they would be great stuffed in homemade meatballs. 🙂
Thanks, the flavors were amazing!
Can you please pass me a plate of those meatballs please? They look WONderful. Great idea.
Just put the whole skillet down in front of me and let me eat my way though it. Then I’ll take a big loaf of bread and sop up every single drop of that sauce. Awesome.
I know, definitely a bread-sopping type dish. Thanks Renee!