One Pan French Onion Meatball Stroganoff
If French Onion Soup and Beef Stroganoff had a baby, this would be it — and honestly, it’s a beautiful baby. We’re talking juicy, cheesy meatballs lounging in a caramelized onion–sherry sauce, baked under a melty blanket of Gruyere and mozzarella. It’s cozy, fancy-feeling, and comes together all in one pan.
I’d file this under “weeknight dinner that looks like a Sunday dinner.”
🧅 The Vibe
You know that moment when you get a crock of French Onion Soup, and it’s bubbling, golden, and you have to do that dramatic cheese pull? That’s the exact energy this skillet gives — but instead of broth, it’s creamy, rich, and spooned over egg noodles (or mashed potatoes if you’re living your best life).
Plus, these meatballs? Total show-offs. They’re juicy, cheesy, and flavored with herbs, garlic, and grated onion for that signature French Onion flavor in every bite.
🧀 A Little Food Nerd Moment
Fun fact: Gruyère cheese — the iconic melt factor in French Onion Soup — has been made in Switzerland since the 12th century. Its nutty, slightly sweet flavor is what gives French Onion anything its luxury status. Combined with mozzarella here, it makes that broiled top layer extra gooey and impossible to resist.
🍳 Why You’ll Love This
- All in one pan: Minimal cleanup, maximum reward.
- Classic meets comfort: French Onion + Stroganoff = chef’s kiss.
- That broiled cheese situation: Worth turning on your oven for.
- Perfect for cold nights, date nights, or when you just want to feel like the main character.
🧆 How It Comes Together
It’s all pretty simple — even though it tastes restaurant-level.
You’ll start by soaking breadcrumbs in milk for tender meatballs (trust me, this step makes all the difference). Mix them up with beef, herbs, onion, garlic, and plenty of Gruyere cheese — then chill them while you prep your sauce.
After a good sear, the same pan turns into French Onion heaven: slowly caramelized onions, garlic, thyme, and a splash of sherry or wine to deglaze all those browned bits. Whisk in a little flour and beef stock to build that rich, silky base — the same sauce your meatballs will bathe in.
Then comes the best part: nestle those golden meatballs back into the sauce, top with the Gruyere–mozzarella mix, and broil until bubbly, melty, and a little dramatic.
Serve it all over egg noodles or mashed potatoes, spooning that oniony, cheesy sauce over the top. A sprinkle of fresh thyme, and dinner is officially in its cozy era.
French Onion Meatball Stroganoff
Ingredients
🧆 For the Meatballs
- 1 ½ cups fresh breadcrumbs or panko breadcrumbs
- ¼ cup plus 2 tablespoons whole milk
- 1 ½ pounds organic ground beef 85/15 ratio
- 1 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves plus extra for garnish
- 1 teaspoon herbes de Provence
- Salt about 1 teaspoon, or to taste
- Black pepper about ¼ teaspoon, or to taste
- ½ large white onion grated
- 4 cloves garlic pressed through a garlic press
- ¼ cup grated Gruyère cheese
- 1 egg whisked
- 1 cup shredded whole milk mozzarella cheese
🧅 For the French Onion Sauce
- 4 tablespoons avocado oil divided
- 2 tablespoons butter
- 2 ½ large white onions halved and sliced
- Salt and black pepper
- 4 cloves garlic pressed through a garlic press
- 1 teaspoon herbes de Provence
- 1 teaspoon dried thyme
- ¼ cup sherry or white wine
- 1 ½ tablespoons flour
- 2 ¼ cups beef stock
- 2 teaspoons fresh thyme leaves
- ¾ cup gruyere cheese freshly shredded
🍽 For Serving
- Egg noodles or mashed potatoes
Instructions
- Make the Meatballs: In a small dish, soak the breadcrumbs in milk for a few minutes. Add the other meatball ingredients and mix. Add in the ground beef last.
- Gently combine everything with your hands — don’t overmix or the meatballs will get tough. Scoop about 2 tablespoons of mixture per meatball (a cookie scoop works great) and roll into balls. Chill for 15 minutes in the fridge to help them hold their shape.
- Sear the Meatballs: Heat some avocado oil in a large, heavy-bottomed skillet (cast iron works great) over medium-high heat. Cook the meatballs in batches until almost cooked through, about 15 minutes total. Transfer to a plate and set aside.
- Caramelize the Onions: In the same skillet, add the remaining 2 tablespoons avocado oil and the ghee or butter. Add sliced onions with a pinch of salt and pepper. Cook on medium heat, stirring often, for 30–35 minutes until deep golden brown and jammy.
- 👉 Shortcut tip: If you’re short on time, add 1 teaspoon of sugar or honey to speed up caramelization — just stir often to avoid burning.
- Build the Sauce: Add garlic, herbes de Provence, and dried thyme to the onions and cook 30 seconds, until fragrant. Deglaze with sherry or wine, scraping up any browned bits. Sprinkle in the flour, stir to combine, then slowly pour in the beef stock while whisking to create a smooth sauce. Let it simmer 5 minutes to thicken slightly.
- Broil & Melt: Turn off the heat, stir in the thyme, and nestle the seared meatballs back into the sauce. Top with the remaining Gruyère and mozzarella. Place under the broiler on High for 5–7 minutes, until bubbly, gooey, and golden on top.
- Serve & Enjoy: Spoon 3–4 meatballs with plenty of sauce and cheese over egg noodles or mashed potatoes.
- Prepare yourself for instant dinner hero status.
