Description
Tender meatballs simmered in a rich, savory broth with caramelized onions and gooey melted cheese, inspired by French onion soup. Perfect for hands-off weeknight cooking.
Ingredients
1 lb ground beef (80/20 blend)
1/2 cup breadcrumbs
2 eggs
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 sweet or yellow onions, sliced
2 tbsp butter
1 tbsp olive oil
2 cups beef broth (low sodium preferred)
1 tbsp Worcestershire sauce
1 cup shredded Gruyère or mozzarella cheese
Fresh thyme or parsley (optional, for garnish)
Crusty baguette slices (for serving)
Instructions
Preheat skillet over medium heat; add butter and olive oil to sauté onions.
Caramelize onions until golden and sweet (about 10 minutes). Set aside.
Mix ground beef, breadcrumbs, eggs, garlic powder, onion powder, salt, and pepper to form meatballs.
Place meatballs in crockpot.
Add caramelized onions, beef broth, and Worcestershire sauce to crockpot.
Cover and cook on low for 4-6 hours.
Top with shredded cheese during the last 30 minutes of cooking.
Garnish with fresh herbs and serve with crusty baguette slices.
Notes
Use lean ground beef (80/20) for balance. Avoid over-handling the meat mixture for tender meatballs.
Substitute provolone or fontina if cheese preferences apply.
Let meatballs rest 5 minutes before serving to maintain cheese consistency.
Nutrition
- Serving Size: 1 meatball with 1/6 of broth and cheese
- Calories: 240
- Sugar: 2g
- Sodium: 1000mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg