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Ingredients
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Meatballs
French Onion Mixture
Cheeses & Assembly
Optional Serving
Method
Meatballs
In a small bowl combine the breadcrumbs and whole milk. Let sit 5 minutes until absorbed and set aside.
Mix meatball ingredients
In a large bowl add the ground wagyu, soaked breadcrumbs, egg, Worcestershire sauce, kosher salt, black pepper, and chopped parsley. Gently combine with your hands or a fork until just incorporated; avoid overworking to keep meatballs tender.
Form meatballs
Portion the mixture into 12 equal meatballs (roughly 1.5 ounces / 40–45 g each). Roll lightly between your palms to form compact balls but do not pack tightly.
Sear meatballs
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Working in a single layer (in two batches if necessary), sear meatballs 1.5–2 minutes per side until a deep brown crust forms. They will not need to be fully cooked through. Transfer seared meatballs to a plate and set aside.
French Onion Mixture
Caramelize onions
In the same skillet (wipe out excess fat leaving about 1 tablespoon), heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the thinly sliced onions and 1 teaspoon sugar. Cook, stirring frequently, until softened and golden brown, about 18–22 minutes. Adjust heat as needed to prevent burning; scrape browned bits from the pan periodically.
Deglaze and simmer
When onions are richly browned, add the white wine or sherry to deglaze the pan, scraping up browned bits. Let the alcohol reduce for 1–2 minutes. Add the beef stock and thyme, bring to a gentle simmer, then season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.
Combine meatballs and onions
Return the seared meatballs to the skillet, nestling them into the onion and stock mixture. Spoon some of the liquid over the meatballs. Reduce heat to low, cover, and simmer gently 8–10 minutes more until meatballs reach 160°F (71°C) internal temperature for medium doneness. If you prefer more sauce, simmer uncovered a few minutes to reduce to desired consistency.
Cheeses & Assembly
Melt and brown
Place under the broiler 2–4 minutes until the Gruyère is melted and the provolone is bubbling and lightly browned. Watch closely to prevent burning.
Finish
Remove from oven, sprinkle with grated Parmesan (optional) and chopped parsley. Let rest 2 minutes before serving.