Meatball Melt Recipe
Grilled brioche, red onion jam, white cheddar cheese
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Ingredients
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Meatballs
Red Onion Jam
Assembly & Bread
Method
Meatballs
Make meatball mixture
In a large bowl combine panko breadcrumbs and whole milk; let sit 2 minutes until absorbed. Add ground beef, ground pork, egg, grated Parmesan, minced garlic, chopped parsley, Dijon mustard, kosher salt, and black pepper. Mix gently with your hands or a spoon until just combined; avoid overmixing to keep meatballs tender.
Form and cook meatballs
Shape mixture into 12 even meatballs (about 1 1/4–1 1/2 inches each). Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer (work in batches if needed). Brown on all sides, turning carefully, about 6–8 minutes until nicely crusted. Reduce heat to medium-low, cover and cook 4–6 more minutes until internal temperature reaches 160°F (71°C). Remove meatballs to a plate and keep warm.
Red Onion Jam
While meatballs cook (or before), make the red onion jam. In a medium skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the thinly sliced red onions and a pinch of salt. Cook, stirring occasionally, until soft and beginning to brown, about 12–15 minutes.
Add brown sugar and stir to coat the onions. Cook 1–2 minutes to dissolve the sugar. Add balsamic vinegar, red wine vinegar, and 2 tablespoons water. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture is jammy and thickened, about 8–10 minutes. Taste and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting if necessary. Remove from heat and set aside.
Assembly & Grill
Place 2–3 cooked meatballs on the bottom half of each toasted brioche. Spoon 1–2 tablespoons of red onion jam over the meatballs (adjust to taste). Top the meatballs and jam with 2 slices of white cheddar per sandwich, arranging to fully cover the meatballs.
Return assembled bottoms to the skillet over low heat. Cover the skillet for 1–2 minutes to help the cheese melt, or place a lid or inverted baking sheet over sandwiches. Alternatively, you can transfer to a 350°F (175°C) oven for 3–5 minutes. Once cheese is melted, place the top brioche halves on sandwiches and press lightly.