Cheesy French Onion Meatballs

1 pound ground beef
¼ cup breadcrumbs
1 egg
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 ounces provolone cheese cut into ½ inch cubes (16 pieces)
1 tablespoon frying oil
4 tablespoons butter, divided
2 yellow onions halved and thinly sliced
½ teaspoon sugar
¼ cup white wine (can substitute chicken broth)
1 garlic clove, minced
¼ cup flour
2 cups beef broth
¼ 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 shredded
½ cup provolone cheese shredded
½ cup parmesan cheese shredded
Fresh thyme for garnishing optional
Mashed potatoes or pasta for serving
Add ground beef, breadcrumbs, egg, onion powder, salt, and pepper to a small bowl and mix together. Roll beef mixture into 12-16 golf ball-size meatballs and stuff each meatball with one cube of cheese; roll around in your hands to seal it up. If the meatballs become warm they 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.
Heat a large oven-safe skillet over medium heat with oil. Place the meatballs in the skillet and cook for about 8-10 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.
Melt 2 tablespoons 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 10-15 minutes until onions are caramelized.
Turn to medium-high heat and add garlic and 2 more tablespoons of butter to the skillet with the onions; cook for one minute. Add flour and mix into onions; let cook for another minute. Slowly add beef broth to the skillet, mixing and scraping browned bits on the bottom of the skillet. Bring to a boil to thicken the gravy, about 2 minutes.
Reduce heat to medium-low. Stir in the red wine, Worcestershire, salt, and pepper. Return meatballs to the skillet, cover and cook for about 10 minutes, or until meatballs are cooked through. Remove from heat.
Remove the lid and sprinkle with gruyere (or swiss), provolone, and parmesan cheese. Set the oven to low broil and place the skillet in the oven on the top rack. Broil for 2-3 minutes or until the cheese is melted and slightly golden (watch closely so the cheese doesn’t burn).
Garnish with fresh thyme and serve warm over mashed potatoes or pasta.

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