One skillet French Onion Cheese Stuffed Meatballs are the perfect alternative to soup! Meatballs stuffed with Swiss cheese and smothered in perfectly caramelized onion and red wine gravy.
I am seriously dreaming about stuffing my face with these meatballs. I made these a few weeks ago, so I’m due for another round. Know what else I’ve been craving? My Honey Lime Cilantro Chicken Sheet Pan. OH, MY GOD. It’s so good. It is also pretty healthy and easy to clean up. I call that a triple win.
But, let’s talk about how bomb these meatballs are. I just showed John one of the pictures, and his response was, “those seriously were really good. One of my favorite recipes. Top 3 for sure.” Now, that’s saying something! But then he also went on to say, “Can I be honest with you? I don’t like green bean casserole.” I almost throw the TV remote at his head. I’m offended.
Green bean casserole and stuffing are my two favorite things on the Thanksgiving dinner table. Not only that, but I have a bomb ass Green Bean Casserole with Rosemary Parmesan Gravy recipe that I’m obsessed with. It’s 100% from scratch and uses fresh green beans. It can’t get any better. He did save face a little by saying, “out of all green bean casseroles, yours is actually my favorite, but it needs meat, like turkey.” UGH. MEN. It’s called a side dish. Check out my recipe video below for my green bean casserole, and you’ll understand how great it is.
Well, you know what is full of meat? French Onion Cheese Stuffed Meatballs. Even better, this delicious meatball and gravy combination is served over mashed potatoes. Meat and potatoes always win over a guy’s heart, and my heart for that matter, too.
French Onion Cheese Stuffed meatballs are just as good as they sound. It’s French onion soup in meatball form. What would typically be the onion soup is now a caramelized onion and red wine gravy. Instead of French bread on the top, you’ve got Swiss stuffed meatballs. To keep with French onion soup tradition, even more cheese is sprinkled on top and broiled to perfection. I love to serve these meatballs with freshly mashed potatoes. It’s the perfect combination.
French Onion Cheese Stuffed Meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ounces provolone cheese cut into ½ inch cubes (16 pieces)
- 1 tablespoon frying oil
- 4 tablespoons butter, divided
- 2 yellow onions halved and thinly sliced
- 1/2 teaspoon sugar
- 1/4 cup white wine (can substitute chicken broth)
- 1 garlic clove, minced
- 1/4 cup flour
- 2 cups beef broth
- 1/4 cup red wine (can substitute more beef broth)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup gruyere or swiss cheese shredded
- 1/2 cup provolone cheese shredded
- 1/2 cup parmesan cheese shredded
- Fresh thyme for garnishing optional
- Mashed potatoes or pasta for serving
- Add ground beef, breadcrumbs, egg, onion powder, salt, and pepper to a small bowl and mix together. Roll beef mixture into 12-16 golf ball-size meatballs and stuff each meatball with one cube of cheese; roll around in your hands to seal it up. If the meatballs become warm they won't hold together as nicely while cooking. If that happens, cover the meatballs and place them in the refrigerator for an hour (or briefly in the freezer) before frying.
- Heat a large oven-safe skillet over medium heat with oil. Place the meatballs in the skillet and cook for about 8-10 minutes, turning a few times until the meatballs are mostly cooked through. The meatballs will cook more in the gravy. Once done, transfer the meatballs to a plate and cover to keep warm.
- Melt 2 tablespoons butter in the skillet over medium heat. Add sliced onions and sugar and cook for 10 minutes, stirring occasionally. Add white wine to deglaze the skillet, scraping browned bits on the bottom. Cook for another 10-15 minutes until onions are caramelized.
- Turn to medium-high heat and add garlic and 2 more tablespoons of butter to the skillet with the onions; cook for one minute. Add flour and mix into onions; let cook for another minute. Slowly add beef broth to the skillet, mixing and scraping browned bits on the bottom of the skillet. Bring to a boil to thicken the gravy, about 2 minutes.
- Reduce heat to medium-low. Stir in the red wine, Worcestershire, salt, and pepper. Return meatballs to the skillet, cover and cook for about 10 minutes, or until meatballs are cooked through. Remove from heat.
- Remove the lid and sprinkle with gruyere (or swiss), provolone, and parmesan cheese. Set the oven to low broil and place the skillet in the oven on the top rack. Broil for 2-3 minutes or until the cheese is melted and slightly golden (watch closely so the cheese doesn't burn).
- Garnish with fresh thyme and serve warm over mashed potatoes or pasta.