Description
French Onion Meatball Melts exude the divine synthesis of lovingly curated flavors, each morsel a testament to simple innovation.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs (use panko for a crispier texture)
- 1/4 cup milk (adds moisture)
- 1 egg (binds everything together)
- 1/2 cup grated Parmesan cheese (adds umami)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for browning)
- 2 large onions, thinly sliced
- 1 cup beef broth (adds depth)
- 1 tbsp Worcestershire sauce (for a rich umami flavor)
- 1 tbsp butter (optional, for extra richness)
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- Chopped parsley (for garnish)
- Toasted bread, baguettes, or hoagie rolls (optional, for serving)
Instructions
- In a spacious bowl, blend ground beef with breadcrumbs, milk, egg, Parmesan, salt, and pepper. Stir them together lightly—overmixing can toughen the meatballs. Form the mixture into 1-inch balls.
- In a roomy skillet, heat the olive oil on medium. Introduce the meatballs, browning each side thoroughly, approximately 5-7 minutes. Once browned, remove them and set aside.
- Utilize the same skillet to add sliced onions. With a focus on low heat, gently stir them occasionally for 15-20 minutes. Infuse with beef broth and Worcestershire sauce, letting it simmer for five minutes.
- Reintroduce the browned meatballs into the skillet. Cover and simmer for 10 minutes.
- Over the meatballs, generously scatter Gruyère cheese. Broil for a brief 2-3 minutes until the cheese is melted.
- Finish with a sprinkle of chopped parsley for a burst of color. Serve hot, over toasted bread, pasta, or solo.
Notes
Ensure onions are caramelized thoroughly; their sweetness balances the meatballs and cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 580 mg
- Protein: 27 g