Ingredients
Scale
For the Meatballs:
- 1 lb (450g) ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Sauce & Finishing:
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tsp sugar
- 2 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 tbsp Worcestershire sauce
- 1 tbsp all-purpose flour
- 1 cup shredded Gruyère or Swiss cheese
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Meatballs: In a large bowl, combine beef, breadcrumbs, Parmesan, egg, garlic, onion powder, Italian seasoning, salt, and pepper. Mix well and roll into 1-inch balls.
- Cook the Meatballs: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (6–8 minutes). Remove and set aside.
- Make the Onion Sauce: In the same skillet, melt butter. Add onions and sugar. Cook over medium-low, stirring, until caramelized (15–20 minutes). Sprinkle flour over onions and stir.
- Add beef broth, wine (if using), and Worcestershire. Scrape skillet to deglaze and bring to a simmer.
- Combine: Return meatballs to skillet, cover, and simmer for 10–15 minutes.
- Finish with Cheese: Preheat broiler. Sprinkle Gruyère over meatballs. Broil 2–3 minutes until bubbly and golden.
- Serve: Garnish with parsley. Serve hot with crusty bread, mashed potatoes, or pasta.
Notes
Make-ahead: Prep meatballs and caramelized onions a day in advance. Use gluten-free breadcrumbs/flour for GF version. Leftovers store 3 days in fridge or 3 months frozen.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop + Broiler
- Cuisine: American / French-inspired