Slow-Cooked French Onion Meatballs in Rich Gruyère-Style Sauce over Creamy Mash
Ingredients:
1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
2 large onions, thinly sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon flour
1 cup shredded Swiss cheese
4 large potatoes, peeled and cubed
1/2 cup milk
3 tablespoons butter
Directions:
In a bowl, mix ground beef, pork, breadcrumbs, egg, garlic, thyme, salt, and pepper. Form into small meatballs.
Heat olive oil in a skillet and brown the meatballs on all sides, then transfer to the crock pot.
In the same skillet, sauté sliced onions over medium heat until caramelized and golden.
Sprinkle flour over the onions, stir, then gradually add beef broth and Worcestershire sauce, mixing until smooth.
Pour the onion sauce over the meatballs in the crock pot.
Cover and cook on low for 5–6 hours or until meatballs are tender and infused with flavor.
In the last 15 minutes, sprinkle Swiss cheese over the meatballs and allow it to melt.
Meanwhile, boil potatoes until fork-tender, then drain and mash with milk and butter until creamy.
Serve the meatballs and sauce over a generous portion of mashed potatoes.
Prep Time: 20 minutes | Cooking Time: 6 hours | Total Time: 6 hours 20 minutes
Kcal: 520 kcal | Servings: 4 servings
