French Onion Meatballs with Cheesy Orzo

These French onion meatballs are the ultimate cozy comfort food. Tender, cheesy, and loaded with deeply caramelized onions. They’re served over creamy orzo that simmers in a savory pan sauce. Best part? It all comes together in one pan, making this a quick, flavorful weeknight dinner you’ll want on repeat.

Easy French Onion Meatballs Recipe

• Comes together in one pan for a simple, streamlined dinner.
• Rich, savory French onion flavor infused into every bite.

Ingredients for French Onion Meatballs

• Butter: Helps deeply caramelize the onions for that classic French onion flavor. Substitute with olive oil if needed.
• Yellow Onion: Slowly cooked to bring out sweetness and depth. Vidalia onions are great too!
• Dry White Wine: Deglazes the pan and lifts all the flavorful bits. Replace with chicken broth if avoiding alcohol.
• Ground Beef: Creates juicy, tender meatballs. Stick with 80/20 or 85/15 for the best flavor and texture.
• Onion Soup Mix: Adds classic French onion seasoning in a quick, convenient way. Any brand will work.
• Italian Breadcrumbs: Help bind the meatballs and keep them soft. Regular breadcrumbs or Panko will work as substitutes.
• Parmesan Cheese: Adds nutty richness to the meatballs. Romano cheese is a great alternative.
• Egg: Binds the mixture so the meatballs hold their shape.
• Worcestershire Sauce: Boosts savory depth. Use soy sauce instead.
• Chicken Broth: Adds flavor and cooks the orzo. Vegetable broth works too.
• Orzo: Creates a creamy, risotto-like base.
• Heavy Cream: Makes the orzo rich and velvety. Half-and-half works, but the sauce will be thinner.
• Gruyere and/or Parmesan: Melts into the orzo for a cheesy, French onion–inspired finish. Use both or choose your favorite.

How to Make French Onion Meatballs

Caramelize the onions.
Melt butter in a large sauté pan over medium heat. Add onion and salt and cook, stirring occasionally, for about 30 minutes until deeply golden. Deglaze with white wine and scrape up all the browned bits. Transfer onions to a plate to cool.

Prepare the meatballs.
Add the cooled caramelized onion, ground beef, onion soup mix, breadcrumbs, Parmesan, egg, Worcestershire, salt, and pepper to a large bowl.

Combine ingredients.
Use your hands to mix everything together just until combined. Do not overmix.

Roll the meatballs.
Use a cookie scoop to get uniform size meatballs and then coat palms in olive oil and gently roll into balls.

Brown the meatballs.
Heat olive oil in the same pan over medium heat. Brown the meatballs on all sides until cooked through, working in batches as needed. Transfer to a plate, but keep the drippings in the pan.

Deglaze.
Melt butter in the pan, then deglaze with white wine, scraping up the flavorful bits. Let the wine simmer for a couple of minutes.

Cook the orzo.
Stir in broth, orzo, heavy cream, salt, and pepper. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is al dente.

Add the cheese.
Stir in Gruyere and Parmesan until melted and creamy. Adjust seasoning to taste.

Add the meatballs.
Nestle the cooked meatballs into the creamy orzo and warm through for a couple of minutes.

Serve.
Garnish with parsley and Parmesan and enjoy!

Things to Know

• Don’t rush the onions! Slow caramelizing creates the best flavor.
• Wet or oiled hands make rolling meatballs much easier.
• Brown the meatballs well. Those crispy edges add tons of flavor.
• If the orzo thickens too much, add a splash of broth or cream.

Make-Ahead Instructions

• This is one of my favorite make-ahead meals!
• You can throw it together over the weekend, and you’ve got easy lunches or dinners to reheat all week!
• You can also caramelize the onions and prep the meatballs up to 24 hours in advance.
• Then cook them when you’re ready and make the orzo.

Storing Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• The orzo will thicken as it sits, so expect a creamier, denser texture on day two.

Reheating French Onion Meatballs

• Warm gently in a large skillet over low heat with a splash of broth or cream to loosen the orzo.
• You can also microwave in 30-second intervals, stirring between each round until heated through.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• crispy garlic bread
• simple house salad
• Caprese garlic cheese bread
• olive cheese bread
• spinach artichoke dip bread

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