Mushroom Swiss Meatball Skillet

Juicy beef meatballs simmer with mushrooms, onion, and Worcestershire broth, then melt under Swiss cheese in this easy one-pan stovetop dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground beef
• 8 oz mushrooms
• 6 oz swiss cheese
• 0.5 medium yellow onion
• 1 cup beef broth
• 1 tbsp worcestershire sauce
• 0.5 cup breadcrumbs
• 1 large egg
• 0.5 tsp garlic powder
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 1 tbsp olive oil

Cooking instructions

1. Combine the ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and pepper. Shape into 16 meatballs. (about 5 min)
2. Heat the olive oil in a large skillet over medium heat. Add the meatballs and sear, turning occasionally, until browned and the centers reach 160°F, about 10 to 12 minutes. Transfer them to a plate. (about 12 min) — Medium heat
3. Add the onion and mushrooms to the skillet. Sauté until the onion softens and the mushrooms release their moisture and begin to brown, about 6 minutes. (about 6 min) — Medium heat
4. Pour in the beef broth and scrape up any browned bits. Stir in the remaining Worcestershire sauce, then simmer for 3 minutes. (about 3 min) — Simmer
5. Return the meatballs to the skillet and simmer until heated through, about 3 minutes. Top evenly with the Swiss cheese, cover, and cook until melted, 2 to 3 minutes. (about 6 min) — Low simmer
6. Serve the meatballs with the mushrooms, onion, and pan sauce.