• Prep time: 15 minutes
  • Cook time: 45 minutes
  • Serves 4


2 tablespoons unsalted butter 
2 large yellow or Vidalia onions, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white or red wine
1 cup beef broth
2 sprigs fresh thyme
1 tablespoon flour or cornstarch
3 ounces Gruyère cheese, shredded

1 pound Thomas Farms Grass Fed Ground Beef
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup breadcrumbs
1 egg


  1. Melt butter in a skillet over medium-high heat. Add the sliced onion and cook for 12 minutes until they begin to brown. Reduce the heat to medium-low, season with salt and stir to combine.
  2. Turn the heat down to medium-low and cook the onions for at least 30 minutes, stirring occasionally to avoid burning. If the onions look like they are getting too dark, add a tiny bit of water to the pan. Cook the onions until golden brown in color.
  3. While the onions are cooking, preheat the oven to 400 degrees F and begin making the meatballs.
  4. Add all of the meatball ingredients to a bowl and mix to combine. Divide the meatball mixture into 12 equal portions. Place a cube of cheese in the middle of each meatball and then roll into a ball. Place the meatballs on a greased sheet pan and place in the oven for 20 minutes.
  5. Once the onions are done, deglaze the pan with the wine and broth, add the thyme and simmer for about 5 minutes. Add in the flour or cornstarch and stir to thicken. Turn down the heat and simmer until it reduces slightly.
  6. Turn off the heat and pour the onion mixture over the meatballs, top with the shredded cheese and broil until the cheese is melty, about 5 minutes.
  7. Serve and enjoy!