French Onion-Inspired Beef and Pork Meatballs
with Garlic Mashed Potatoes and Sugar Snap Peas
All the comfort of a French Onion soup in a hearty meatball meal. Succulent beef and pork meatballs are smothered in savoury gravy of caramelized onions and topped with gooey mozzarella cheese for classic flavours with a twist.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
2 unit(s)
Russet Potato
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
113 g
Sugar Snap Peas
1 unit(s)
Yellow Onion
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
7 g
Thyme
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)
1 unit(s)
Garlic, cloves
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
¼ cup
Milk*
0.13 tsp
Pepper*
0.37 tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Peel, then cut potatoes into 1-inch pieces.
- Trim snap peas.
- Peel, then cut onion into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Strip thyme leaves from stems.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Mash half the cheese, 2 tbsp butter and 1/4 cup milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
- Meanwhile, line a baking sheet with parchment paper.
- Add garlic, breadcrumbs, beef and pork mix and half the thyme leaves to a large bowl. Season with pepper and 1/4 tsp salt (dbl for 4 ppl), then combine.
- Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). (TIP: If you prefer a tender meatball, add an egg to the mixture!)
- Arrange meatballs on the prepared baking sheet.
- Bake in the top of the oven until golden-brown and cooked through, 10-12 min.**
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
- Remove from heat. Transfer snap peas to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then swirl the pan to melt. Add onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and vinegar. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Add 1 tbsp butter (dbl for 4 ppl) then sprinkle all-purpose flour over onions. Cook, stirring often, until coated, 1 min.
- Stir in 1 cup water (1 1/2 cups for 4 ppl), stock powder and remaining thyme. Bring to a gentle boil.
- Once gravy is boiling, add meatballs to the pan. Cook, stirring often, until gravy is slightly thickened and meatballs are warmed, 3-4 min.
- Remove from heat. Sprinkle cheese over top and cover until cheese slightly melts, 3-4 min.
- Divide mash and snap peas between plates.
- Arrange meatballs on mash.
- Spoon caramelized onion gravy over meatballs.
