French Onion Meatballs

French Onion Meatballs

by Kellyann Petrucci
Table of Contents

    There’s something about French Onion anything that just feels like comfort… warm, rich, and deeply satisfying. And when you turn those classic flavors into a nourishing, protein-packed dish? That’s where the magic really happens.

    These French Onion Meatballs take everything you love about traditional French onion soup — the slow-caramelized onions, the savory, herby depth, the melty cheese — and transform it into a hearty, feel-good meal you can actually build your routine around.

    But here’s the upgrade: we’re not just cooking for flavor… we’re cooking for function. By using my French Onion Bone Broth, this dish delivers collagen, amino acids, and minerals that support gut health, digestion, and overall vitality — all while making the sauce richer, deeper, and more satisfying.

    Whether you’re looking for a quick weeknight dinner or something elevated enough to serve to guests, this recipe hits that perfect balance of indulgent and nourishing. Let’s get into it…

    Serves: 6 Prep time: 15 minutes Cook time: 75 minutes 

    French Onion Broth:

    2 Tbsp. ghee

    2 sweet onions, thinly sliced

    ½ tsp. sea salt

    1 Tbsp. fresh thyme, chopped

    4 Tbsp. almond flour

    2 C. Dr. Kellyann French Onion Bone Broth 

    ¾ C. Manchego cheese 

    Meatballs:

    1 Lb. ground beef

    1 egg

    ½ tsp. sea salt

    1 tsp. garlic powder

    1 tsp. onion powder

    1 tsp. fresh thyme, chopped

    1 tsp. oregano, chopped

    1 tsp. black pepper

    4 Tbsp. almond flour

    1 Tbsp. Worcestershire sauce

    ¼ C. Manchego cheese 

    2 Tbsp. Dr. Kellyann French Onion Bone Broth powder


    Directions:

    Preheat the oven to 400.  In a Dutch oven, melt ghee and add onions, sea salt, and thyme.

    Cook over medium heat, stirring occasionally, for about 30-35 minutes until browned and caramelized.

    In the meantime, prepare the meatballs by adding ground beef to a bowl with egg, seasonings, Worcestershire sauce, almond flour, cheese, and Dr. Kellyann’s French Onion Bone Broth powder, and mix until well combined. 

    Form into 1-inch wide meatballs and place on a baking sheet lined with parchment paper.  Place the meatballs in the oven for about 20 minutes until the meat is cooked.

    When the onions are fully golden and translucent, add almond flour and mix until combined. Pour in Dr. Kellyann’s French Onion Bone Broth and stir to mix well.

    When meatballs are fully cooked, gently nestle each meatball into the French onion broth, then cover with cheese and place back in the oven for another 10 minutes until cheese is melted. Remove from oven, garnish with extra cheese (optional) and fresh parsley.

    Serve with mashed potatoes and asparagus.

     

    Back to blog

    Share

    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.