Homemade Cheesy Meatballs Paired with a Rich Creamy Onion Sauce

I love these homemade cheesy meatballs—they’re juicy, tender, and stuffed with melted cheese, all smothered in a velvety, savory onion sauce. It’s a comforting, satisfying dish that elevates simple ingredients into a delicious meal.

Why You’ll Love This Recipe

I adore how each bite combines a burst of gooey cheese inside the meatball and the silky richness of the onion sauce coating every inch. It feels indulgent without being complicated. I also appreciate the flexibility: perfect for serving over pasta, mashed potatoes, or even in a sandwich.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or a mixture of beef and pork)

• Breadcrumbs

• Grated Parmesan cheese

• Shredded mozzarella or cheddar cheese (for inside)

• Egg

• Finely chopped onion (for meatballs)

• Garlic, minced

• Salt

• Black pepper

• Olive oil (for cooking)

For the onion sauce:

• Unsalted butter

• Thinly sliced onions

• Garlic, minced

• All-purpose flour

• Beef or chicken broth

• Heavy cream or half-and-half

• Dijon mustard (optional, for tang)

• Worcestershire sauce (optional, for depth)

• Salt and pepper

• Fresh parsley, chopped (for garnish)

Directions

1. I start by preheating the oven to 375 °F (190 °C) and lining a baking sheet with parchment or lightly greasing it.

2. In a bowl, I combine ground meat, breadcrumbs, Parmesan, chopped onion, minced garlic, egg, salt, and pepper. I mix until just combined to keep the meatballs tender.

3. I take a small handful of mixture, flatten it, place a cube or spoonful of shredded cheese in the center, and wrap the meat around to enclose it fully, forming cheesy meatballs about 1½ inches in diameter.

4. I heat a drizzle of olive oil in a skillet over medium heat and brown the meatballs on all sides, about 2 minutes per side. I don’t worry about cooking them through—they’ll finish in the oven.

5. I transfer the browned meatballs to the baking sheet and bake for 10–12 minutes until cooked through and the cheese inside is melted.

6. While the meatballs bake, I make the onion sauce: I melt butter in the same skillet, add the sliced onions and garlic, and sauté until soft and translucent.

7. I sprinkle flour over the onions and stir constantly to form a roux, cooking for a minute to remove the raw flour taste.

8. I slowly whisk in broth, scraping up any browned bits, then stir in cream, Dijon mustard, and Worcestershire sauce until smooth. I let it simmer until thickened, adjusting seasoning with salt and pepper.

9. When the meatballs are ready, I transfer them into the skillet, spooning the creamy onion sauce over them and letting everything simmer together for a minute so they soak up flavor.

10. I garnish with chopped parsley and serve immediately.

Servings and timing

• Servings: I usually make about 18–20 meatballs, enough for 4–6 servings depending on portion.

• Prep Time: 20 minutes

• Cook Time: 25 minutes (includes browning, baking, and sauce)

• Total Time: About 45 minutes

Variations

• Spicy kick: I add chopped jalapeños to the meatball mix or a pinch of red pepper flakes to the sauce.

• Cheese swap: I use pepper jack cubes inside for a spicy surprise or fontina for extra creaminess.

• Herbed meatballs: I add fresh herbs like parsley, oregano, or thyme into the meat mixture.

• Creamy mushroom-onion sauce: I include sliced mushrooms when sautéing onions for added depth and texture.

• Italian-style: I add Italian seasoning to the meatballs and finish the sauce with a splash of marinara instead of broth.

storage/reheating

I store leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. To reheat, I gently warm them in a skillet over low heat with a splash of broth or cream until warmed through. I can also reheat in the oven at 350 °F (175 °C) for about 10 minutes.

FAQs

How do I make sure the cheese stays inside the meatballs?

I press a firm seal around the cheese when shaping the meatballs—no gaps. I also lightly freeze them for 10 minutes before searing to help preserve their shape.

Can I bake the meatballs without browning them first?

You can, but I love the added flavor and texture from searing. If short on time, bake directly—you’ll skip a step, but they’ll still taste great.

Can I use ground turkey or chicken instead?

Absolutely. The cooking time may be slightly shorter, and they’re a bit leaner, so I add a splash of olive oil to the mix.

How can I make the sauce thicker or thinner?

To thicken, I cook the sauce longer or add a bit more flour. To thin, I whisk in extra broth or cream until it reaches the desired consistency.

Can I freeze these meatballs?

Yes—I freeze them in a single layer until firm, then transfer to a freezer bag. They stay good for up to 3 months. I reheat by baking the frozen meatballs and warming the sauce on the stove.

Conclusion

I find these cheesy meatballs in creamy onion sauce are incredibly comforting and delicious. With gooey cheese inside and a lush, flavorful sauce coating each bite, they satisfy whenever I’m craving something hearty and rich. They’re easy to prepare, adaptable for different tastes, and always a hit with family or guests.