Description
Juicy meatballs seared to a golden crust, simmered in a rich onion and wine sauce, then crowned with melted Gruyère. Each bite mingles savory broth, tender beef, and sweet, caramelized onions for ultimate comfort.
Ingredients
- 1 pound ground beef
- 1 large egg
- ½ cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions sliced
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ½ cup dry white wine
- 1 teaspoon Worcestershire sauce
- 4 ounces Gruyère cheese shredded
- 1 teaspoon fresh thyme leaves
- Fresh parsley chopped for garnish
Instructions
- In a mixing bowl combine ground beef, egg, breadcrumbs, Parmesan, onion powder, garlic powder, salt, and pepper. Mix gently and form into 16 meatballs.
- Heat olive oil in a large ovenproof skillet over medium heat. Cook meatballs until browned on all sides, about 6 minutes. Remove meatballs and set aside.
- Add butter to the same skillet and melt. Add sliced onions and cook, stirring occasionally, until deeply caramelized, about 15 minutes.
- Stir in minced garlic and cook for 1 minute. Sprinkle flour over onions and stir to coat evenly.
- Pour in beef broth, white wine, and Worcestershire sauce. Scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
- Return meatballs to the skillet, nestling them into the sauce. Scatter thyme leaves over top.
- Sprinkle shredded Gruyère evenly over meatballs and onions. Transfer the skillet to a preheated 375°F oven.
- Bake until cheese is melted and bubbly, about 10 minutes. Remove from oven and let rest for 2 minutes.
- Garnish with chopped parsley and serve directly from the skillet.
Notes
- For a richer flavor, use low-sodium beef broth and adjust salt at the end.
- Ground turkey or pork can replace beef for a lighter variation.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days.
- Serve with crusty bread or over mashed potatoes to soak up the savory sauce.