French Onion Beef Meatballs
Silky Mash & Balsamic-Dressed Salad
Cooking time
30 minutes
Servings
4
Calories
780 /serving
Treat the whole fam to the flavours of French onion soup reframed as a full on meal. These beef meatballs are jammed with herbed seasonings, coasted with sautéed onions tinged with balsamic vinegar, and then topped with a smattering of bubbly aged white cheddar. All they need is a silky bed of mashed potatoes to sit on—and for crunch, an airy green salad—to earn top billing on the family-fave chart.
We will send you:
- 510g Canadian-raised lean ground beef
- 900g Potatoes
- 200g Radishes
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Onion (or shallot)
- 12g Beef demi-glace
- 45ml Balsamic vinegar
- 60g Grated aged cheddar
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large oven-safe pan
Strainer
Peeler
Oil
4 tbsp Butter
Salt & pepper (S&P)
1 Egg
Total Fat
48 g
Saturated Fat
19 g
Sodium
950 mg
Total Carb
52 g
Sugars
7 g
Protein
38 g
Fibre
6 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, halve, peel and thinly slice the onion. Thinly slice the radishes.
Prepare & start the meatballs
Preheat the oven to broil. In a large bowl, combine the beef, 1 egg, ½ the spices and S&P. Form into 12 meatballs about the size of a golf ball. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 8 to 10 min., until browned. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the meatballs
In the same pan, heat 2 tbsp butter on medium-high. Add the onion and sauté, scraping up any browned bits, 5 to 7 min., until golden brown; season with S&P. Add ⅔ of the vinegar and sauté, 30 sec. to 1 min., until evaporated. Add the demi-glace, 1 ¼ cups water and the remaining spices. Cook, stirring frequently, 1 to 2 min., until combined. Add the meatballs* and cook, spooning the sauce over, 2 to 3 min., until cooked through. Sprinkle with the cheese. Transfer to the oven and broil, 2 to 3 min., until golden brown.
Make the salad & serve
In a large bowl, combine the remaining vinegar, 3 tbsp oil and S&P. Add the baby greens and radishes; toss well. Divide the mash between your plates. Top with the meatballs and sauce. Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
