Tag Archives: Fall Foods

French Onion Soup Meatballs

8 Oct

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To carry on with delicious comfort fall foods, I have a main dish recipe that will blow the socks off your feet. Yes! Your socks will land in the other room and you won’t even care because you will be in the midst of devouring the most tender and savory meatballs.

Ok, so that may be a BIT of an exaggeration …a little bit…

But I can’t tell you enough how good these are so you must just trust me and make them yourself! Pleaseeee! And tell me how they turn out for you because I just know it’ll be a hit. A walk-off triple. Three and out for a rockstar defense. (Sorry, my husband’s coaching terms are rubbing off.)

Before we dive into meatball heaven here, I must disclose that I have a soft spot for meatballs. I don’t know what it is, but I think they’re one of my favorite comfort foods. I have favorite go-to recipes for tangy turkey meatballs with cranberry sauce  (one I’ve been meaning to share with you guys), another for BBQ meatballs that are great when you are sick and just want yummy, simple food and the ones I’ve shared with you here already – Spicy Turkey Meatballs, Barefoot Contessa style. Now I think I’ve stumbled into a fourth to keep in my arsenal of meatball go-to’s.

Now if you’re at all on the fence about meatballs (which, I’m sorry but I don’t QUITE relate), perhaps convincing you that these are like sinking your teeth into a delicious meat version of french onion soup, with the same drippy cheese and delicious cooked down onions. Except this…

…that cheese and onion that makes french onion soup SO good?!?

It’s INSIDE the meatballs!

Mind. Blown.

Right?!

So stay with me here, if you like anything I said above then all I can say is, you will love these babies. This recipe is adapted from the amazing recipe posted over at Cupcakes and Kale Chips. I cannot say how thankful I am for Brianne’s creation. My version is adjusted for ingredients we had in our kitchen and I note a few spots below that you could also experiment and make these your own.

Ingredients:

Onions / Filling (makes enough to stuff 15 or so meatballs, plus a bit extra):

  • 1 Tablespoon garlic infused olive oil (adds a little extra flavor, but normal olive oil works too)
  • 2 white onions, halved and sliced
  • ½ tsp dried thyme
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup beef stock or broth (whichever you have on hand)
  • ¼ cup red wine (I used Shiraz as I’m obsessed and it’s always in our kitchen)
Meatballs (makes 15 or so meatballs):
  • 1 ½ lbs ground beef (you could use ground turkey if looking for a healthier option)
  • ¼ cup oats
  • 1 Tsp fresh parsley, roughly chopped plus extra to sprinkle on top, at the end
  • 1 tsp pepper
  • 1 tsp kosher salt
  • 1 egg
  • 8 oz fresh mozzarella (divide 3-4 oz into half-inch cubes for your meatballs – about 15 small mozz cubes – and slice up the remainder to place on top of the meatballs)
  • ½ Tbsp garlic infused olive oil (again, to add some extra flavor but normal olive oil will work too)
Meatball Sauce: 
  • 1 ¾ cup beef stock or broth (again, whichever you have on hand)
  • ¼ cup red wine (Shiraz for me again!)
  • 2 Tbsp cornstarch
  • S&P (to taste)

How to Make:

First thing that you’re going to get cooking is the onions. Halve and slice up the onions.
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After heating up the olive oil in a saucepan, add in the sliced onions, S&P and let it cook down and become fragrant for 15-20 minutes. Make sure to give this a stir with a spatula regularly to keep everything cooking.
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While your onions are cooking, start in on the meatballs. Mix ALL of the ingredients listed for the meatballs, except the mozzarella, together in a medium-sized bowl. Mix everything together using your hands or a spatula. Then, divide the meat mixture into 15 separate balls.
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Back to the onions, once they’re carmelized and looking GOOD, add in your thyme, letting it cook in with the onions for a few minutes.
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Then add in the wine and beef stock / broth. This is when it hits you…these onions are going to be out of this world. And why have you never thought to cook onions this way? What is it about red wine and beef stock / broth that makes onions smell and taste so darn good?! I do not know the answer to that, but I admit that I snuck quite a few onions from the pan while everything reduced down.
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Sigh, good stuff. Let the onions cook down until there’s not much liquid left in the pan. Then remove from heat and let it cool a bit.
While those onions are making your mouth water, it’s time to prep your mozzarella. Divide about 3-4 oz of the mozzarella block into 15 small cubes. Put these on to a plate or in a bowl. Next to your mozzarella pieces, place your meatballs. Once your onions are cooked down and cooled, add them to your assembly line. Add an empty plate to the end, where you can place your finished meatballs.
Now for the fun part! We are stuffing these meatballs, guys. And it’s an imperfect process and that is a-ok.
No stressing, ok?!
To stuff each meatball, take one of the meatballs and flatten it in the palm of your hand.
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 Grab a small handful of onions and place those in the middle of the patty.
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 Place one of the small mozzarella cubes on top and then gently pat the meat mixture around the stuffing to make it back into a ball shape.
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This doesn’t turn out perfect looking meatballs, onions might be visible and mozzarella might be visible and it’s ok! Guess what?! It makes everything melty and wonderful and it will taste the same darn way no matter what they look like. So have fun, and stuff all of your 15 meatballs!
Now for this next step, I used my cast iron skillet as it’s stove top and oven friendly. If you have one, I’d recommend you use it for this next step as it’s super simple. If you don’t have a pan that is both stove top and oven friendly, not to worry. You can start with a skillet and then transfer to a oven dish after. As you decide on your skillet / oven dish of choice, preheat the oven to 350.
Heat up a the olive oil in the skillet and place all 15 of the meatballs in, one by one. Brown them on all sides, flipping them to ensure they’re browned all over. And again, don’t worry if they break a part a little bit.
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Once the browning process is complete (and you’ve wiped that drool off your chin, because yes, these look and smell SO good at this point), mix up your sauce, whisking everything together. If you’re using the same pan from stove top to oven, then pour the sauce on top and carefully place in the oven. If you’re switching dishes, move your meatballs from the skillet to an oven dish and then pour the sauce on top before putting in the oven. Bake these delectable dudes for 15-20 minutes.
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While those are baking, slice up the remainder of your mozzarella cheese and chop up some extra parsley for the top of the meatballs.
After the 15-20 minutes go by, pull ’em out and place the mozzarella on top. Pop ’em back in and bake for an additional 15-20 minutes. Bake until the cheese starts bubbling and starts to turn golden.
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Pull the meatballs out, garnish with the remaining fresh parsley and serve it up to hungry people. These will disappear faster than you can even fathom. They are drippy, cheesy, flavorful meatballs. They will rock your world and warm your insides. They would be perfect alongside some fresh veggies and some bread or grain that will soak up the juices on your plate. Nothing should be wasted here, friends!
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I hope you guys give this a go. It’s a new favorite in our home and will be for decades (we’ve made it twice in the last two months)!!
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