WINTER WARM-UPS
There’s nothing better than a table full of comfort food on a chilly day. Serve up these savory country classics with a modern twist from Rachel Riesgraf of Modern Farmhouse Eats.
Gather your family around the table and serve up these delicious comfort foods that are sure to become wintertime favorites.
FRENCH ONION CHEESE STUFFED MEATBALLS
One-skillet French Onion Cheese Stuffed Meatballs are a savory and flavorful twist on French onion soup!
These juicy meatballs are stuffed with Gruyere cheese and smothered in a caramelized onion and red wine gravy and topped with golden, crispy cheese. Serve over mashed potatoes or pasta for a hearty and delicious dinner.
INGREDIENTS Meatballs
1 pound ground beef
1/4 cup breadcrumbs
1 egg
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 ounces provolone cheese, cut into
½" cubes (16 pieces)
1 tablespoon frying oil
Gravy
4 tablespoons butter, divided
2 large yellow onions, halved and
thinly sliced
½ teaspoon sugar
1/4 cup white wine (can substitute
chicken broth)
1 garlic clove, minced
1/4 cup flour
2 cups beef broth
1/4 cup red wine (can substitute more
beef broth)
½ teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
Finishing touches
1 cup Gruyere or Swiss cheese, grated
½ cup provolone cheese, grated
½ cup Parmesan cheese, grated
Fresh thyme for garnishing (optional)
Mashed potatoes or pasta for serving
INSTRUCTIONS
1. Add ground beef, breadcrumbs, egg, onion powder, salt and pepper to a small bowl and mix together. Roll beef mixture into 12 to 16 golf ball–size meatballs and stuff each meatball with one cube of cheese; roll around in your hands to seal it up. If the meat becomes warm, the meatballs won’t hold together as nicely while cooking. If that happens, cover the meatballs and place them in the refrigerator for an hour (or briefly in the freezer) before frying.
2. Heat a large oven-safe skillet over medium heat with oil. Place the meatballs in the skillet and cook for about 8 to 10 minutes, turning a few times until the meatballs are mostly cooked through. The meatballs will cook more in the gravy. Once done, transfer the meatballs to a plate and cover to keep warm.
3. Melt 2 tablespoons of butter in the skillet over medium heat. Add sliced onions and sugar and cook for 10 minutes, stirring occasionally. Add white wine to deglaze the skillet, scraping browned bits on the bottom. Cook for another 10 to 15 minutes until onions are caramelized.
4. Turn to medium-high heat and add garlic and 2 more tablespoons of butter to the skillet with the onions; cook for 1 minute. Add flour and mix into the onions; let cook for another minute. Slowly add beef broth to the skillet, mixing and scraping the browned bits on the bottom of the skillet. Bring to a boil to thicken the gravy, about 2 minutes.
5. Reduce heat to medium-low. Stir in the red wine, Worcestershire sauce, salt and pepper. Return meatballs to the skillet, cover and cook for about 10 minutes, or until meatballs are cooked through. Remove from heat.
6. Remove the lid and sprinkle with Gruyere (or Swiss), provolone and Parmesan cheeses. Set the oven to low broil and place the skillet in the oven on the top rack. Broil for 2 to 3 minutes or until the cheese is melted and golden. (Watch closely so the cheese doesn’t burn.)
7. Garnish with fresh thyme and serve warm over mashed potatoes or pasta.