In the same skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and golden brown, about 8-10 minutes.
Add the minced garlic and cook for another minute until fragrant.
Pour in the heavy cream and chicken broth. Stir in the Dijon mustard and season with salt and pepper.
Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
Combine Meatballs and Sauce:
Return the cooked meatballs to the skillet, coating them with the creamy onion sauce. Let everything simmer together for an additional 5 minutes to allow the flavors to meld.
Serve:
Garnish with freshly chopped parsley and serve hot. These cheesy meatballs with creamy onion sauce go great with mashed potatoes, rice, or a side of steamed vegetables.
Serving and Storage Tips:
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