If you’re feeling like fancy-ing up your Super Bowl party this year, these Caramelized Onion Gruyère Stuffed Meatballs just have to be the star. Sweet, delicious onions and ooey gooey cheese combine to create the perfect elevated appetizer or main dish.
You guyyyys. Second snow day in two weeks. Well, last week it was for bitter temperatures and today it’s snow and crazy winds. It was definitely a good call because it’s nasty out there. We played outside a bit this morning but we could only take so much.
For me, days (or weeks) like this deserve all the comfort food. Am I right?! In comes these Caramelized Onion Gruyère Stuffed Meatballs.
Like the name implies, these meatballs are full of sweet, caramelized onions then stuffed with a delicious hunk of Gruyère cheese. Once they are cooked, the cheese melts to gooey perfection that is kind of out of this world. I have to admit I had a hard time controlling myself while photographing these. And I may have eaten them for several meals in a row, including a breakfast. No shame.
I know they are a tad bit fancier than your average meatballs but they would be an incredible addition to your Super Bowl menu plans. The gooey cheese is a complete sell. I’m all about the appetizers for game day gatherings.
They take a bit more work since you have to caramelize the onions and stuff them but trust me when I say they are worth every minute of preparation. Plus, you can caramelize the onions ahead of time and have them waiting in the refrigerator for you.
They are perfect on their own but if you want to transform them into a main dish they would be ridiculously delicious in a crusty sub roll with a drizzle of barbecue sauce.
I promise you, you need these in your life.
Caramelized Onion Gruyere Stuffed Meatballs
For the Caramelized Onions:
- 2 Tbsp. unsalted butter
- 2 large yellow onions, thinly sliced into half-moons
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
For the Meatballs:
- 2 lbs. ground beef (preferably 85/15)
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tsp. dried thyme
- 2 large eggs
- 6 Tbsp. whole wheat panko bread crumbs
- 1/4 lb. gruyere cheese, cut into 1/2-inch cubes
- 3 Tbsp. olive oil, for frying
- Heat a large skillet over medium-low heat. Add butter and allow to melt. Add onions and stir to coat in butter. Cook for 3 to 4 minutes until softened. Add salt and pepper. Cook for 15 to 30 minutes, stirring often, until dark and caramelized. Remove from heat and allow to cool.
- In a large bowl, combine ground beef, salt, pepper, thyme, eggs and bread crumbs. Once the onions are cool, mix them into the ground beef mixture.
- Portion the beef into 3 tablespoonfuls. Form into a ball then press a finger into the middle. Place a cube of cheese into the indentation and close over the cheese and roll round again.
- Heat skillet over medium heat and add olive oil. Cook meatballs in batches until cooked through and cheese is gooey, about 10 minutes.