Description
This Saucy Skillet French Onion Meatballs with Egg Noodles recipe delivers hearty, flavorful meatballs simmered in a rich French onion sauce. The caramelized onions and savory broth enhance the ground beef meatballs, while tender egg noodles provide the perfect base. Ready in just about an hour, this comforting dish is ideal for a family dinner that feels gourmet yet easy to make.
Ingredients
Scale
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
Sauce and Onions
- 2 tablespoons olive oil, divided
- 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
Other
- 8 oz egg noodles
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, chopped parsley, salt, and black pepper. Mix just until all ingredients are incorporated; avoid overmixing to keep meatballs tender.
- Shape the Meatballs: Form the meat mixture into 1-inch meatballs and set aside on a plate or tray.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides for 5-7 minutes until well-seared. Remove meatballs from the skillet and set aside to keep warm.
- Caramelize the Onions: Pour the remaining 1 tablespoon of olive oil into the same skillet. Add the thinly sliced onions and cook over medium heat, stirring occasionally, until they become soft and golden brown, about 15-20 minutes.
- Add Flavorings: Stir in minced garlic, sugar, and dried thyme, cooking for an additional 2 minutes to release their aromas.
- Deglaze and Make the Sauce: Pour in the dry white wine (if using) to deglaze the skillet, scraping up any browned bits stuck to the pan. Let the wine simmer and reduce by half. Then stir in the beef broth and Worcestershire sauce, bringing the mixture to a gentle simmer.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, submerging them in the French onion sauce. Cover the skillet and simmer for 10 minutes to allow the meatballs to cook through and the flavors to meld.
- Cook the Egg Noodles: While the meatballs simmer, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
- Serve: Plate the cooked egg noodles, spoon the meatballs on top, and generously ladle the French onion sauce over everything. Garnish with fresh parsley if desired for a pop of color and fresh flavor.
Notes
- Using dry white wine is optional but adds great depth to the sauce; substitute with extra beef broth if omitted.
- Breadcrumbs help keep the meatballs tender—use fresh or store-bought.
- Simmering the meatballs in the sauce helps infuse them with onion flavor and keeps them juicy.
- For a dairy-free option, omit Parmesan cheese and use a suitable substitute or increase breadcrumbs slightly.
- Make sure not to overcrowd the pan when browning meatballs to get a good sear.
