1 tbsp olive oil
22 oz precooked meatballs
2 tbsp butter
2.5 yellow onions, sliced thin
4 garlic cloves, minced
2 tsp dried thyme
¼ C white grape juice
2 C beef broth
1 tbsp cornstarch
1 tbsp water
1 C mozzarella cheese, shredded
1 C Swiss cheese, shredded
Step 1
Heat a cast iron skillet over medium heat. Add oil and meatballs and cook until fully browned. Remove meatballs and set aside.
Step 2
Add butter and onions to pan. Cook until fully browned (about 25 minutes). Add garlic and thyme, cook until fragrant (about 1 minute).
Step 3
Add grape juice and lightly scrape the bottom of the pan to deglaze. Add broth and bring everything to a boil.
Step 4
In a small bowl, mix together corn starch and water. Add to the boiling pan and mix well until thick. It will resemble a thin gravy. Remove pan from heat.
Step 5
Add the meatballs back to the pan and cover with cheese.
Step 6
Set the oven to broil at 500 degrees.
Step 7
Place the skillet into the oven and broil until the cheese is melted and beginning to brown (about 2 minutes).
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