Cheesy French Onion Meatballs to Roasted Sweet Potato Tacos The Pressure Cooker Way
Cozy and comforting cheesy French onion meatballs made pressure cooker-style. Packed with caramelized onions, a tender meatball center, and melty Gruyère cheese—this dish is an irresistible classic with a savory twist.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoons unsalted butter
- 2 large Vidalia onions thinly sliced
- ½ cup dry white wine
- 2 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 8 to 10 fresh thyme sprigs or a pinch of dried thyme
- 1 ½ cups chicken broth
- 1 pound ground chicken or turkey 93% lean
- ½ cup panko breadcrumbs
- 6 ounces Gruyère cheese cut into cubes
Instructions
Instructions
- Melt butter in a skillet over medium heat and add onions. Cook until caramelized, about 20 to 25 minutes.
- Deglaze the pan with white wine, scraping the bottom to lift brown bits.
- Sprinkle in flour and stir for 1–2 minutes to begin thickening sauce.
- Mix in Dijon mustard, Worcestershire sauce, and thyme. Stir to combine.
- Add chicken broth and simmer for 5–7 minutes until thickened. Season with salt and pepper.
- Combine ground chicken/turkey, panko, herbs, garlic, egg, salt, and pepper to form meatballs.
- Tuck Gruyère cubes inside each meatball.
- Place meatballs into skillet and spoon sauce over top.
- Cover and simmer on low heat for 5–10 minutes until meatballs are heated through and juicy.
- Serve hot with extra shredded Gruyère and fresh herbs, if desired.
Notes
You can substitute ground beef, use gluten-free breadcrumbs, or replace wine with vinegar or extra broth. Store leftovers for up to 4 days refrigerated or freeze for 3 months.