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Caramelized Onion Gruyere Stuffed Meatballs

Caramelized Onion Gruyere Stuffed Meatballs

Servings 24 meatballs
Author Meg's Everyday Indulgence


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.