Onion Meatballs Cheesy Skillet (Print version)

Juicy beef meatballs simmered with sweet onions and broth, then finished with bubbling mozzarella and Gruyere in one skillet.

# Ingredients:

For the meatballs

01 - 1 1/2 lb (680 g) ground beef, 85% lean
02 - 1/2 cup (45 g) plain breadcrumbs
03 - 1 large egg
04 - 1/4 cup (60 ml) milk
05 - 2 cloves garlic, minced
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon dried thyme
09 - 1 tablespoon olive oil

For the onion skillet

10 - 2 tablespoons unsalted butter
11 - 2 large yellow onions, thinly sliced
12 - 1 clove garlic, minced
13 - 1 1/2 cups (360 ml) beef broth
14 - 1 tablespoon Worcestershire sauce
15 - 1 teaspoon Dijon mustard
16 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water
17 - 1 cup (115 g) shredded mozzarella
18 - 3/4 cup (85 g) shredded Gruyere or Swiss cheese
19 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - In a large bowl, combine the ground beef, breadcrumbs, egg, milk, garlic, salt, pepper, and thyme. Mix gently, then shape into about 18 meatballs.
02 - Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Brown the meatballs in batches for 5-6 minutes, turning until browned on several sides. Transfer to a plate.
03 - Reduce heat to medium. Add butter and sliced onions to the same skillet. Cook for 12-15 minutes, stirring often, until soft and golden at the edges.
04 - Stir in the garlic for 30 seconds. Add beef broth, Worcestershire sauce, and Dijon mustard, scraping the bottom of the pan. Stir in the cornstarch slurry.
05 - Return the meatballs and any juices to the skillet. Cover and simmer for 8-10 minutes, until the meatballs reach 160°F and the sauce has thickened lightly.
06 - Sprinkle mozzarella and Gruyere over the skillet. Cover for 2-3 minutes until melted, or broil for 1-2 minutes until bubbling. Finish with parsley and serve hot.

# Good to know:

01 - Serve with mashed potatoes, egg noodles, rice, or toasted bread.
02 - Use an instant-read thermometer to check that the meatballs reach 160°F.
03 - Leftovers keep refrigerated for up to 3 days.

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