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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Mélange de bœuf et de porc hachés
2 pièce(s)
Pomme de terre Russet
4 cs
Chapelure italienne
(Contient Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir Oeuf)
113 g
Pois sucrés
1 pièce(s)
Oignon jaune
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
2 cs
Farine tout usage
(Contient Blé)
1 cs
Vinaigre balsamique
(Contient Sulfites)
7 g
Thym
1 cs
Bouillon de bœuf en poudre
(Contient Soya, Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Blé)
1 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
1 cc
Sucre*
1 cs
Huile*
¼ tasse(s)
Lait*
0.13 cc
Poivre*
0.37 cc
Sel*
3 cs
Beurre non salé*
(Contient Lait)
Informations nutritionnelles
Ustensiles
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.