Ingredients
- 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
- 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
- In a large bowl, mix ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Combine and form small meatballs, about 1 inch in diameter.
- Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches until browned on all sides. Remove and set aside.
- In the same skillet, add butter and sliced onions. Cook the onions over low heat, stirring regularly, until soft and golden brown, about 20 minutes. Add sugar and continue until caramelized.
- Sprinkle flour over the onions and stir. Slowly add beef broth and wine (if using). Stir in Worcestershire sauce and bring to a simmer.
- Return the meatballs to the skillet and let them simmer for about 10 minutes.
- Sprinkle the shredded cheese over the meatballs. Cover and let the cheese melt for about 5 minutes.
- Serve warm, garnished with fresh parsley if desired.
Notes
Perfect over creamy mashed potatoes, pasta, or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: French
- Diet: None