Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs (use panko for a crispier texture)
- 1/4 cup milk
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp butter (optional)
- 1 cup shredded Gruyère cheese
- Chopped parsley, for garnish
- Toasted bread, baguettes, or hoagie rolls (optional)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan, salt, and black pepper. Mix gently.
- Roll mixture into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat and brown meatballs on all sides, 5–7 minutes. Remove and set aside.
- Cook sliced onions in the same skillet on low heat for 15–20 minutes until soft and golden.
- Add butter, beef broth, and Worcestershire sauce. Simmer for 5 minutes.
- Return meatballs to skillet. Cover and simmer 10 minutes.
- Sprinkle Gruyère over meatballs and broil 2–3 minutes until melted and bubbly.
- Garnish with parsley and serve hot on toasted bread, over pasta, or as is.
Notes
- Don’t rush caramelizing onions—cook low and slow for natural sweetness.
- For extra crispiness, toast the bread before assembling.
- Make ahead: prepare meatballs and sauce in advance, then reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Fried and Broiled
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg