French Onion Meatball Melts
Juicy meatballs, caramelized onions, and melty Gruyere cheese on a toasted baguette – the ultimate comfort food!
Equipment
- Cast Iron Skillet
- Baking Sheet
Ingredients
Meatballs
- 1.5 lb ground beef
- 1/2 cup panko breadcrumbs for a crispy texture
- 1/4 cup milk adds moisture
- 1 egg binds everything together
- 1/2 cup grated Parmesan cheese adds umami
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil for browning
Onion Gravy
- 2 large onions thinly sliced
- 1 cup beef broth adds depth
- 1 Tbsp Worcestershire sauce for umami-rich flavor
- 1 Tbsp butter optional, for richness
Assembly
- 1 cup shredded Gruyere cheese or Swiss cheese
- chopped parsley for garnish
- toasted baguettes or hoagie rolls
Instructions
- In a large bowl, mix together the ground beef, panko breadcrumbs, milk, egg, Parmesan cheese, salt, and black pepper.
- Roll into 1-inch meatballs.
- Heat olive oil in a cast iron skillet over medium heat. Brown the meatballs on all sides for about 5 minutes. Remove and set aside.
- In the same pan, melt butter and cook sliced onions over medium heat, stirring occasionally, until deeply caramelized (about 20-25 minutes).
- Add beef broth and Worcestershire sauce, scraping up browned bits. Simmer for 5 minutes.
- Add browned meatballs back to the pan, tossing to coat. Simmer for another 5 minutes until cooked through.
- Preheat broiler.
- Place toasted baguettes on a baking sheet and spoon meatballs with onion mixture onto each piece.
- Top with shredded Gruyere cheese and broil for 2-3 minutes until bubbly and golden.
- Sprinkle with chopped parsley and serve warm.
Notes
For extra flavor, add a splash of balsamic vinegar to the onions while caramelizing!