1. Prepare the Meatballs
- In a mixing bowl, combine ground beef, egg, breadcrumbs, milk, garlic, onion powder, oregano, salt, and pepper. Mix until everything is just combined — avoid overmixing to keep the meatballs tender.
- Take a small handful of the mixture, flatten it slightly, and place a cube of cheese in the center. Roll it into a ball, sealing the cheese inside. Repeat until all meatballs are formed.
2. Sear the Meatballs
- Heat olive oil in a skillet over medium heat.
- Add the meatballs and sear until browned on all sides (they don’t need to be fully cooked yet). Remove from the skillet and set aside.
3. Make the Creamy Onion Sauce
- In the same skillet, melt butter. Add sliced onions and sugar, cooking slowly until they turn golden and caramelized (about 10 minutes).
- Stir in garlic and cook for 1 more minute.
- Sprinkle flour over the onions, stirring to coat. Slowly pour in beef broth, whisking to avoid lumps.
- Reduce heat to low, then add cream and paprika. Stir until the sauce thickens and becomes velvety smooth.
4. Combine and Simmer
- Return the seared meatballs to the skillet, nestling them into the sauce.
- Cover and simmer on low heat for 10–12 minutes, or until the meatballs are cooked through and the cheese inside has melted.
5. Serve and Enjoy
Garnish with fresh parsley and serve hot over mashed potatoes, buttered noodles, or crusty bread.
Tips for Success
- Use a blend of beef and pork for richer, juicier meatballs.
- Don’t skip the caramelization step for onions — it’s what gives the sauce its deep, sweet-savory flavor.
- For extra cheesiness, sprinkle shredded cheese on top before serving.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently in the sauce.
Final Thoughts
This dish is the ultimate comfort-meets-luxury recipe. The cheesy surprise inside each meatball, paired with the creamy onion sauce, makes it a family favorite that’s impossible to resist. It’s hearty, satisfying, and will have everyone asking for seconds.