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Simple, cheesy, Baked French Onion Meatballs. For those cold fall and winter nights when you want a fancy slow-cooked french onion soup…but you want something hearty too! Made easily with oven-baked chicken meatballs, white wine, caramelized onions, herbs, and that classic cheesy french bread topping. This dish is warm, flavorful, comforting, and so delicious. Equally great for a simple family dinner or holiday entertaining.

Baked French Onion Meatballs |

Happy November everyone! My original plan was to share our 2021 Thanksgiving menu today, but I need a couple more days to put the finishing touches on the post. Very excited to share, but honestly?

I’m equally excited to share these delicious french onion style meatballs. If I had to choose the recipe for you to all be making this week, tonight even, it would be these meatballs. Perfect dinner to welcome in the chilly month of November.

When I made these meatballs before heading to Los Angelas the other week, my oldest brother, Creighton, was in town. And while I feed him a lot of meals when he’s here, he declared these meatballs his favorite. He LOVED them, so I think it’s safe to say this is a very good recipe.

Baked French Onion Meatballs |

The process is simple, here are the steps

Start with the bread. I mentioned this last month, but when my grandma made meatloaf or meatballs, she used to wet the bread first. She’d then ring out the excess water and tear the bread into super fine pieces. This is the key to a juicy, non-dry meatball.

Add the bread to a bowl along with ground chicken, an egg, and a good pinch of salt and pepper. Mix that all together, and you’re ready to roll your meatballs.

Then bake! I love baking meatballs. It’s so much easier and cleaner, not to mention healthier, than frying them up in a skillet.

Baked French Onion Meatballs |

While the meatballs are cooking, caramelize the onions

Start with sweet onions, butter, and dry white wine.

I use a dry white wine, which is pretty traditional in most French onion soups. You’ll cook about half of the wine into the onions. Not only does this help the onions to caramelize quickly and evenly, it also infuses the onions with incredibly rich flavor.

It’s delish.

Baked French Onion Meatballs |

If you prefer not to cook with wine, I recommend using about half a cup of apple cider or apple juice to caramelize the onions. For the remaining amount of wine (another half cup), use chicken or vegetable broth.

When the onions are caramelized, add the mushrooms and let those cook a minute. Then add in the broth.

Now, grab the meatballs and add them to the sauce. Simmer a bit until cooked throughout.

Baked French Onion Meatballs |

Finish it up

When you’re ready, switch the oven to broil.

Top the skillet full of meatballs with crusty french bread, and a layer of cheese. Then place under the broiler to melt. Watch closely, the broiler works fast.

Then simply pull out of the oven and experience the bubbling cheese and the delicious flavors of a truly good bowl of French onion soup…with the addition of yummy meatballs.

This is truly one of those roll your eyes back, crave-worthy, fall-winter comfort foods.

Baked French Onion Meatballs |

My favorite way to serve these meatballs is with a side salad. You could add pasta or mashed potatoes, but they’re also not needed.

Perfect dinner, right? I’m excited t have this one in my back pocket for the upcoming holiday season. I already know it’s going to be a go-to recipe once my family arrives and the craziness begins in a few weeks! Thanksgiving is so soon!

Baked French Onion Meatballs |

Looking for other meatball recipes?? Here are my favorites: 

30 Minute Coq au Vin Chicken Meatballs

Simple Baked Cheesy Italian Chicken Meatballs

Weeknight 30 Minute Coconut Curry Chicken Meatballs

Lastly, if you make these , be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Baked French Onion Meatballs

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Calories Per Serving: 689 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.
    2. Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.
    3. In a bowl, combine the chicken, bread crumbles, egg, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls about the size of 2 tablespoons, and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
    4. Meanwhile, melt together the butter and onions in a large oven safe skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used all of the 3/4 cup of wine and the onions are deeply caramelized.
    5. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the the broth and a pinch each of salt and pepper. Increase the heat to high and bring to a low boil. Add the meatballs and simmer 10 minutes, until cooked through. Stir in the cream.
    6. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Place the bread on/around the meatballs. Top evenly with cheese. Broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Eat!
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  1. This was AMAZING! I used 2lbs of chicken and there was plenty of the broth for it. Excellent leftovers the following day as well

    1. Hi Julie,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT

    1. Hi Dawn,
      You can use chicken broth in place of the wine. Please let me know if you give this recipe a try, I hope you love it! xx

  2. 5 stars
    I loved this recipe! It was straight forward and for the most part a one dish wonder. Not to mention delish!!
    Cooking is my thing and I love new recipes with a twist. My daughter turned me on to your website. I plan on exploring the many different options you offer. So thank you Tieghan!

    1. Hey Candy,
      Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan

  3. 5 stars
    This was delicious! Tons of flavor and the leftovers tasted great as well. Will definitely be making again!

    1. Hey Rita,
      Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT

  4. 5 stars
    So good! A big hit with my friends. Have regular get-togethers with a group of friends where everyone brings wine and food to share. Made this on Saturday night and sadly no left-overs for me, which shows how much everyone liked it. I ended up making a few tweaks, mainly to make use of things I had on hand.

    – I used Italian-style meatballs I already had in the fridge. They were fresh (not frozen) that I had leftover from a package from my grocery store. I ended up mixing them together and then making smaller meatballs that were more in-line with the 2T size indicated in the recipe.
    – I used beef bouillon cubes to make the broth (again, already had it on hand)
    – I left out the mushrooms (several people in the group don’t care for them)
    – I used dried thyme and poultry seasoning

    Because I wanted to minimize the amount of cooking I had to do once people were there, I took the recipe through the first part of Step 5 (added the seasoning and cooked for a few minutes). I then took took the onion mixture from the skillet and added it to a bowl where I had the beef broth and put it to the side for about an hour. About 20-30 minutes before people were scheduled to arrive, I put my meatballs in the oven to cook, and put the broth and onion back into the clean skillet and followed the rest of the recipe (although I did cut the meatballs in half because of how I planned to serve it).

    The last tweak I did was to not toast the bread – I found a loaf of onion and garlic bread in the bakery section of my local grocery store – the bread was very dense and slices were larger than a baguette but smaller than an Italian loaf. To make it more of a finger food, we spooned the onion mixture onto the slices of bread.

    Will definitely make again – can’t wait to try some of your other recipes.

    1. Hey Jan,
      Wonderful!! Thank you so much for trying this recipe and sharing your feedback and all that worked well for you! I am so glad it was enjoyed. Have a great week! ?xxT

    1. Hi Heather,
      Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx

  5. 5 stars
    Made this tonight! Wow! So much flavor! My husband and I love French Onion Soup so I knew we would love this! ?

    1. Hi Clarissa,
      Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx