Introduction
These homemade cheese-stuffed meatballs smothered in a rich, creamy onion sauce are the ultimate comfort food. Juicy, savory, and bursting with melty cheese in every bite, they’re balanced by a velvety onion sauce that adds depth and elegance. Whether you’re cooking for a cozy family dinner or aiming to impress guests, this dish is both hearty and gourmet.
Ingredients
For the Cheese Meatballs:
1 lb (450g) ground beef (or a beef/pork blend)
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp onion powder
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
4 oz mozzarella or cheddar cheese, cut into small cubes (for stuffing)
2 tbsp chopped parsley (optional)
For the Creamy Onion Sauce:
2 tbsp butter
1 large onion, thinly sliced
1 clove garlic, minced
2 tbsp all-purpose flour
1½ cups beef or chicken broth
½ cup heavy cream
½ tsp Dijon mustard (optional)
Salt and pepper, to taste
Fresh thyme or parsley for garnish (optional)
Instructions
Step 1: Make the Meatballs
In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, onion powder, oregano, salt, pepper, and parsley.
Mix gently until just combined — avoid overmixing.
Scoop out 2 tablespoons of mixture, flatten slightly in your palm, place a cube of cheese in the center, and form into a ball around the cheese. Repeat for all.
Chill the meatballs in the fridge for 15–20 minutes to help them hold their shape.
Step 2: Cook the Meatballs
Heat a large skillet over medium heat and drizzle in a little oil.
Brown the meatballs in batches for 2–3 minutes on each side until golden. Remove and set aside (they don’t need to be fully cooked yet).
Step 3: Make the Onion Sauce
In the same skillet, melt butter over medium heat. Add sliced onions and cook slowly for 10–12 minutes until golden and soft.
Add garlic and cook for 1 more minute.
Sprinkle flour over the onions and stir to coat. Cook for 1 minute.
Gradually whisk in broth, scraping up browned bits from the pan. Bring to a gentle simmer.
Stir in the cream and mustard, and season with salt and pepper.
Return meatballs to the skillet. Simmer for 10–12 minutes until meatballs are cooked through and sauce is thickened.
Step 4: Serve
Serve hot, spooning extra sauce over the meatballs. Garnish with parsley or thyme. These pair wonderfully with mashed potatoes, buttered noodles, or rice.
Description
These meatballs are incredibly juicy, thanks to the cheese hidden inside each one. The outer layer is savory and well-seasoned, while the melted cheese creates a gooey surprise in the center. The creamy onion sauce is sweet and savory, blanketing everything in a luxurious finish that ties the dish together beautifully.
Tips
Cheese Choices: Mozzarella gives a classic stretch, but gouda, cheddar, or even pepper jack offer delicious alternatives.
Avoid Overmixing: Mix meatball ingredients just until combined for the most tender result.
Browning Adds Flavor: Don’t skip browning the meatballs — it adds depth to both the meat and the sauce.
Control the Sauce Thickness: Add more broth if the sauce thickens too much during simmering.
Variations
Spicy Version: Add red chili flakes to the meatball mix or sauce.
Swedish Style: Use ground pork and allspice in the meatballs, and a dollop of sour cream in the sauce.
Low-Carb: Use almond flour instead of breadcrumbs and heavy cream in place of broth for a keto twist.
Mushroom Sauce Option: Add sliced mushrooms to the onion base for an earthier version.
Corrections & Notes
If your meatballs are falling apart, add a bit more breadcrumb or chill longer before cooking.
Sauce too thin? Simmer uncovered to reduce, or stir in a cornstarch slurry.
Don’t crowd the skillet while browning the meatballs—work in batches for best results.
Enjoy!
Dive into these cheesy, saucy meatballs and let every bite melt in your mouth. Serve with a warm side dish, a fresh salad, or just a slice of crusty bread to mop up the sauce. These are sure to become a new household favorite.