Delicious and nutritious spread that is ideal as a toast topper or for refueling after exercise. On pumpkin or zucchini bread, give it a try!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 egg
- ¼ teaspoon oregano
- 1 tablespoon water
- ½ cup panko bread crumbs
- ½ pound 80% lean ground beef
- 1 (1.4 ounce) package dry French onion soup mix (such as Knorr®), divided
- 1 cup water, divided
- 1 tablespoon heavy whipping cream
- ½ cup grated Gruyere cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack in a rimmed baking sheet.
- Combine egg, oregano, and 1 tablespoon water in a bowl and beat to combine. Add in panko and ground beef. Sprinkle 1/2 of the French onion mix on top and mix until thoroughly combined. Shape mixture into meatballs. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until meatballs are cooked through, about 20 minutes.
- Meanwhile, add remaining French onion mix to a saucepan over medium heat. Whisk in 1/4 cup water until well combined. Allow to thicken. Whisk in another 1/4 cup water and allow to thicken. Repeat 2 more times until water is used up. Mix in cream and Gruyere cheese, stirring until cheese is melted. Serve cheese sauce with meatballs.
Nutrition Facts
| Calories | 513 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 212 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 13 g |
| Sodium | 2062 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
amazed
Wasn’t the best meatball recipe. They were a bit dry. Probably won’t make them again.
The meatballs are superb. But the sauce was so salty my partner couldn’t finish it. Next time I’ll add cream of onion or mushroom soup, or maybe some sour cream to the sauce.
These are soooo delicious! I didn’t have gruyere so I used provolone. Served them on hoagies rolls topped with a bit of provolone. Thank yo for this recipe.