French Onion Soup Meatballs

We've done french onion soup pasta and french onion soup SOUP but now I give you - meatballs. Beef meatballs actually which adds so much flavor but if you're not into beef - ground chicken or ground turkey works.

We added mushrooms and bone broth to this for tons of added protein, fiber and nutrients. We served these over creamy mashed potatoes but cauliflower mash, orzo, linguine or even gnocchi would be exceptional as well. If doing linguine or gnocchi, add a little extra broth to get some bonus liquid as sauce for the pasta.

French Onion Soup Meatballs

4 Servings | Cook time: 30 minutes

Notes: this sauce is so flavorful and delicious, even if you’re not a fan of onions I wouldn’t leave them out, they soak up soo much good flavor.

Ingredients:

Meatballs:

• 1-1/2 lb ground beef

• 1/2 tbsp garlic powder

• 1/2 tbsp onion powder

• 1/2 tbsp Worcestershire sauce

• 1/2 tbsp dijon mustard

• 2 sprigs fresh thyme, minced

• 1/2 tbsp fresh sage, minced

• Salt and Pepper

Soup Flavor:

• 16 oz baby Bella mushrooms, chopped

• 1 onion, thinly sliced

• 1 clove garlic, minced

• 1 tbsp olive oil

• 1 tbsp butter

• 2 tbsp flour

• 1 tsp Worcestershire sauce

• 1 tsp dijon mustard

• 2 cups beef bone broth

• 1 cup water

• 2 sprigs fresh thyme, minced

• Salt and Pepper, to taste

• 1/4 cup unsweetened almond milk

• 4-6 oz cheese (provolone or Swiss)

Directions:

1. Preheat the oven to 400F.

2. In a dry cast iron over medium-low, add chopped mushrooms. Allow to sear 3-4 minutes until water started to escape mushrooms. Toss and sear another 2 minutes. Once browned and all water has evaporated, remove mushrooms from the pan and set aside in a bowl.

3. Turn down to low and add onions to brown. Once they start to soften, add some salt to the pan. Cover and cook a few more minutes. Add butter to onions and toss. Allow to fully cook down and caramelize, another 3-5 minutes. Remove and set aside with onions.

4. Combine all the meatball ingredients together in a bowl. Form 12-14 meatballs.

5. Heat the olive oil in the cast iron pan, add the meatballs to sear about 3 minutes. Flip and transfer to oven to cook for about 12 minutes.

6. Remove pan from oven and CAREFULLY BE CAREFUL OF HANDLE remove the meatballs from the pan. Add mushrooms and onions back into the pan along with garlic. Cook another 30 seconds until fragrant.

7. Add the flour and toss to cook for a minute or so. Whisk in Worcestershire sauce, dijon mustard, beef bone broth and thyme.

8. Return the meatballs to the pot and allow it all to simmer together, stirring occasionally until the sauce has thickened into a sauce.

9. Whisk in the almond milk and season with salt and pepper.

10. Top the meatballs with cheese and transfer to the oven for another 2 minutes to melt the cheese.

11. Remove and serve warm. We enjoyed these on top of creamy mashed potatoes.

    

    French onion soup meatballs over mashed potatoes.

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