Homemade Cheesy Meatballs in a Rich Creamy Onion Sauce

Introduction:
These homemade cheesy meatballs are tender, flavorful, and smothered in a rich, creamy onion sauce that feels like pure comfort in every bite. Perfect for dinner with mashed potatoes, pasta, or rice, this dish brings together juicy beef, melted cheese, and caramelized onions for a meal that’s both hearty and elegant.

Ingredients:

For the Meatballs:

• 1 lb (450 g) ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella or cheddar cheese
• 1 large egg
• 2 garlic cloves, minced
• 1 small onion, finely grated or minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano or Italian seasoning
• 2 tablespoons milk (to keep the mixture moist)
• 2 tablespoons olive oil (for browning)

For the Creamy Onion Sauce:

• 2 tablespoons butter
• 2 medium onions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon Dijon mustard (optional, for extra depth)
• Salt and pepper to taste
• 1/2 cup shredded cheese (mozzarella, provolone, or Gruyère)
• Fresh parsley for garnish

Instructions:

1. Prepare the Meatballs:
   In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, shredded cheese, egg, grated onion, garlic, Worcestershire sauce, milk, salt, pepper, and oregano. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
2. Form and Brown the Meatballs:
   Roll the mixture into medium-sized balls (about 1½ inches in diameter). Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides for about 5–7 minutes. They don’t need to be cooked through at this stage—just seared to lock in flavor. Transfer browned meatballs to a plate and set aside.
3. Make the Creamy Onion Sauce:
   In the same skillet, melt the butter. Add the sliced onions and sauté over medium-low heat for 10–12 minutes, stirring occasionally, until they become golden and caramelized. Add the minced garlic and cook for another 30 seconds.
4. Build the Sauce Base:
   Sprinkle the flour over the onions and stir well to coat. Cook for 1 minute to remove the raw flour taste. Gradually whisk in the beef broth, stirring constantly to prevent lumps. Once the mixture starts to thicken, stir in the heavy cream and Dijon mustard (if using).
5. Combine and Simmer:
   Return the browned meatballs to the skillet. Spoon the sauce over them, cover, and simmer on low heat for 15–20 minutes, or until the meatballs are fully cooked and tender. Stir occasionally to ensure they’re evenly coated in the sauce.
6. Add the Cheese:
   Sprinkle shredded cheese on top of the meatballs. Cover again for 2–3 minutes, allowing the cheese to melt beautifully into the creamy sauce.
7. Serve:
   Garnish with freshly chopped parsley and serve hot with mashed potatoes, pasta, or warm buttered bread to soak up that luscious sauce.

Pro Tips:

• For extra juiciness, mix ground beef with a bit of ground pork.
• Add a pinch of smoked paprika or chili flakes for a hint of spice.
• If you prefer a thicker sauce, simmer uncovered for a few extra minutes before adding the cheese.
• These meatballs reheat beautifully—store leftovers in the fridge for up to 3 days or freeze for later comfort food cravings.