Description
A comforting one-pan dinner of meatballs simmered in savory onion sauce and topped with melted Gruyère cheese.
Ingredients
- 2 lbs ground beef
- 1/2 cup panko breadcrumbs
- 1/2 cup whole or 2% milk
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 1/2 cups Gruyère cheese (divided)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (divided)
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 2 1/2 cups beef broth (low-sodium)
- 1 teaspoon balsamic or sherry vinegar
- Salt and pepper to taste
- Fresh thyme leaves (for garnish)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix gently and form into 32-34 meatballs.
- Preheat the oven to 400°F. Bake meatballs for 15-20 minutes until golden brown and cooked through.
- In a large skillet, melt butter over medium heat. Add sliced onions, 1 tablespoon thyme, salt, and pepper. Cook for 25-30 minutes until onions are soft and golden brown.
- Stir in flour and cook for another minute. Add wine to deglaze, stirring up any browned bits.
- Stir in beef broth and bring to a simmer. Cook for 6-8 minutes until sauce thickens. Add balsamic vinegar and combine.
- Place meatballs in the sauce, top with remaining Gruyère cheese, and broil for 3-4 minutes until cheese is melted and bubbly.
Notes
Serve over mashed potatoes, rice, or pasta. Pairs well with garlic bread or salad. Store leftovers in an airtight container for up to 2 days or freeze for 3 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French