French Onion Meatballs with Orzo
If you love the deep, cozy flavor of French onion soup but want something a little heartier (and a whole lot easier), this one-pot French Onion Meatballs with Orzo is exactly that. Itās rich, savory, melty, and comforting without babysitting a pot for hours.
The onions get caramelized low and slow, the meatballs stay ridiculously tender thanks to cottage cheese and shredded mozzarella in the mix, and the orzo cooks right in the same skillet so it soaks in every bit of flavor. It feels like comfort food, but it also reheats beautifully and makes the best leftovers.
This is the kind of dinner you make once and immediately add to your weekly rotation. Cozy, unfussy, and impossible not to love.
What You Need for French Onion Meatballs
For the onions:
Thinly sliced onions (yellow or purple), a little sugar if using purple, and dry au jus mix.
For the meatballs:
Ground beef, Creole Trinity & Herb, Kinderās Buttery Steakhouse, Worcestershire sauce, egg, cottage cheese, shredded mozzarella, garlic, minced onion, and panko breadcrumbs.
For the skillet:
Olive oil, uncooked orzo, and beef broth (bone broth recommended for extra protein).
For the topping:
Mozzarella, provolone, or Swiss, anything that melts beautifully.
How to Make French Onion Meatballs with Orzo
1
Caramelize the Onions
Add sliced onions to a skillet over medium heat and cook until soft and golden. If you’re using purple onions, sprinkle in a little sugar to balance the bitterness.
Stir in the dry au jus packet and cook for 1 minute. Remove onions and set aside.
2
Mix the Meatballs
Combine all meatball ingredients in a bowl and mix just until everything comes together. Roll into meatballs.
3
Brown the Meatballs
Heat olive oil in the same skillet. Brown meatballs on all sides until almost cooked through.
4
Build the Orzo Base
Add orzo directly into the skillet with the meatballs. Return the caramelized onions and pour in beef broth.
5
Simmer
Cover and cook until the orzo is tender and the broth has absorbed, giving everything a thick, silky, French-onion gravy-style finish.
6
Add Cheese & Melt
Top with mozzarella, provolone, or Swiss. Cover again until melted and bubbling.
French Onion Meatballs with Orzo
Ingredients
Onions
- 1 yellow onion thinly sliced
- 1 purple onion thinly sliced (or use 2 yellow onions)
- 1 packet sugar ONLY if using purple onion
- 1 packet dry au jus gravy mix
Meatballs
- 1 lb ground beef
- 2 tbsp Creole Trinity & Herb seasoning
- 2 tbsp Kinderās Buttery Steakhouse seasoning
- 2 tbsp Worcestershire sauce
- 1 egg
- 2 tbsp cottage cheese
- 1 handful shredded mozzarella cheese
- 1 tbsp minced garlic
- 1 tbsp minced onion or Easy Onion
- 1 cup panko breadcrumbs
For the Skillet
- 2 tsp olive oil
- 1 cup uncooked orzo
- 1 16-oz box beef broth (bone broth recommended for extra protein)
Cheese Topping (choose one)
- Mozzarella
- Provolone
- Swiss
Instructions
Caramelize the onions
- Heat a large skillet over medium heat. Add onions and cook low and slow until soft and caramelized, stirring often.
- If using purple onion, sprinkle in 1 packet of sugar to help balance the bitterness.
Add au jus
- Once onions are deeply caramelized (or almost there), stir in 1 packet dry au jus gravy mix until fully combined.
- Remove onions from the pan and set aside.
Make the meatballs
- In a large bowl, mix all meatball ingredients until just combined. Roll into evenly sized meatballs.
Brown the meatballs
- In the same skillet, heat 2 tsp olive oil. Add meatballs and brown on all sides until nearly cooked through.
Build the orzo
- Add 1 cup uncooked orzo directly to the pan. Return the onions to the skillet and pour in 16 oz beef broth.
Simmer
- Cover and let simmer, stirring occasionally so the orzo doesnāt stick, until orzo is tender and liquid is absorbed.
Cheese & serve
- Top with cheese of choice. Cover again and let cheese melt. Serve warm.
Notes
Ā Ā Ā Ā ā¢Ā Ā Ā Ā Bone broth adds extra protein without changing flavor.
Ā Ā Ā Ā ā¢Ā Ā Ā Ā Leftovers reheat beautifully.
