Cheesy French Onion Meatballs: The Pressure Cooker Way to Comfort Food
These Cheesy French Onion Meatballs made in the pressure cooker are the ultimate comfort food, combining rich, caramelized onion flavor with cheesy, juicy meatballs for an easy and satisfying dinner.
Equipment
- 1 Pressure Cooker
- 1 Large mixing bowl
- 1 Wooden spoon
Ingredients
Main Ingredients
- 1 lb Ground beef 80/20 blend for best flavor
- ½ cup Breadcrumbs plain
- 1 Egg large
- 1 teaspoon Salt
- ½ teaspoon Black pepper freshly ground
- 1 tablespoon Olive oil for browning
- 2 Yellow onions thinly sliced
- 2 tablespoon Butter unsalted
- 1 teaspoon Sugar for caramelizing onions
- ¼ cup Beef broth low-sodium
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Thyme dried
- ¼ teaspoon Garlic powder
- 1 tablespoon Cornstarch for slurry
- 2 tablespoon Water for slurry
- 1 cup Shredded Gruyère cheese
- ½ cup Shredded mozzarella cheese
- 1 tablespoon Chopped parsley for garnish
- Baguette slices optional, for serving
- Salt and pepper to taste
Instructions
Instructions
- In a large bowl, mix ground beef, breadcrumbs, egg, salt, and pepper until combined. Form into meatballs.
- Using sauté mode on your pressure cooker, add olive oil and brown the meatballs on all sides. Remove and set aside.
- Add butter to the pot, then add onions and sugar. Sauté until caramelized, about 10–15 minutes.
- Add beef broth, Worcestershire sauce, thyme, and garlic powder. Return meatballs to the pot. Lock lid and cook on high pressure for 10 minutes. Natural release for 10 minutes.
- Mix cornstarch and water into a slurry. Turn back to sauté mode, add slurry, and stir until sauce thickens.
- Top meatballs with Gruyère and mozzarella. Cover until cheese melts. Garnish with parsley and serve.
Notes
Serve over toasted baguette slices or mashed potatoes for a heartier meal. Best enjoyed warm!
