Here’s a delicious and comforting recipe for cheesy meatballs with creamy onion sauce:
Ingredients (Serves 4)
For the meatballs:
- 1 lb (450 g) ground beef (or mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 small onion, finely chopped
- 1 egg
- ½ cup shredded cheddar or mozzarella cheese
- 1 tsp salt
- ½ tsp black pepper
For the creamy onion sauce:
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 2 tbsp all-purpose flour
- 1 ½ cups beef or chicken broth
- ½ cup heavy cream or milk
- Salt and pepper to taste
- Optional: 1 tsp Worcestershire sauce or Dijon mustard for extra flavor
Instructions
- Make the meatballs:
- In a bowl, combine ground meat, breadcrumbs, milk, chopped onion, egg, cheese, salt, and pepper.
- Form into 12–14 small meatballs.
- Cook the meatballs:
- Heat a skillet over medium heat with a little oil.
- Brown meatballs on all sides (they don’t need to cook through yet). Remove and set aside.
- Make the creamy onion sauce:
- In the same skillet, melt butter and sauté sliced onions until soft and golden.
- Sprinkle flour over the onions and stir to make a roux (1–2 minutes).
- Gradually whisk in broth and cream. Cook until slightly thickened.
- Add salt, pepper, and optional Worcestershire sauce or mustard.
- Combine and simmer:
- Return meatballs to the skillet, spooning sauce over them.
- Cover and simmer for 10–15 minutes, until meatballs are cooked through and sauce is creamy.
- Serve:
- Serve over mashed potatoes, rice, or egg noodles for a comforting meal.
💡 Tips:
- You can substitute cheddar with pepper jack for a spicy twist.
- For extra flavor, add garlic or herbs (thyme, parsley) to the meatballs.
- Leftovers store well in the fridge for 2–3 days and taste even better the next day.
I can also give a baked version where the meatballs cook directly in the creamy onion sauce in the oven, which makes cleanup easier. Do you want that version?
