French Onion Meatballs

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 ½ lb ground beef

3/4 cup Italian seasoned bread crumbs

1/4 cup grated parmesan cheese

1 tsp Italian seasoning

1 oz onion soup mix (1 package) divided in half)

2 tbsp worcestershire sauce

2 eggs

1/4 cup milk

1 tbsp olive oil

2 large yellow onions

2 tbsp butter

3/4 cup beef broth or water

4 oz swiss cheese (sliced or shredded)

Directions

Preheat the oven to 375˚F.

To make meatballs: Combine the ground beef, bread crumbs, parmesan cheese, Italian seasoning, half the onion soup mix (about 1 tbsp), worcestershire, milk and eggs.Roll into 18 meatballs, about 1.5-2 inches each.

Heat a large, oven proof skillet over medium high heat. Add the olive oil and once it is hot, lay the meatballs in the pan. Cook on each side for 2-3 minutes, or until seared. Then remove the meatballs from the skillet and set aside (they will finish cooking later.

Add the onions, butter, 1/4 cup broth, and remaining onion soup mix and reduce the heat to medium low. Allow the onions to cook for 8-12 minutes, stirring regularly. You can add broth as they cook to keep moisture in the skillet if needed. They should become translucent and caramelized once done.

Place the meatballs back into the skillet, add the remaining broth, and top with swiss cheese then bake in the oven for 10-15 minutes, or until meatballs are done (160˚F internal temperature.)Optional: Turn the oven to broil for the last 1-2 minutes of the cooking time to toast the cheese more heavily.

Once done, garnish with freshly chopped parsley and serve over thick sliced garlic toast, or mashed potatoes.

Nutrition

• Serving Size: 3 meatballs
• Calories: 551 kcal
• Total Fat: 38 g
• Saturated Fat: 16 g
• Unsaturated Fat: 17 g
• Trans Fat: 2 g
• Cholesterol: 167 mg
• Sodium: 983 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 32 g