French Onion Meatballs Over Mashed Potatoes

Denise's Test Kitchen
by Denise's Test Kitchen
6 Bowls
1 hr

Lets talk comfort food. One of my favorite foods to make. This is a kinda soup meets mashed potatoes recipe. I saw this recipe in another one of my magazine, the Southern Cast Iron https://www.southerncastiron.com . Anyone who knows me, knows how much I love cooking in my cast iron skillet or one of my dutch ovens.

This is all you will need!

These are all the ingredients you will need for this good and easy recipe. Although, this recipe takes about 1 hour from start to finish, it really is worth the time.


Look at those onions!

The aroma that filled my kitchen was heavenly. My husband kept asking me what I was making and when it would be ready. While I let this cook, I made some mashed potatoes and left them more on the chunky side.

French Onion Meatballs

The recipe actual calls for instant mashed potatoes but, I just couldn't bring myself to use the instant. Once the mashed potatoes where done, I put them in the bottom of a bowl and then added the meatballs and juices over them. This was such a rib sticking meal and a deep warm your soul meal. One that I am sure to make again and again,

French Onion Meatballs Over Mashed Potatoes
Recipe details
  • 6  Bowls
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cups (¼-inch-thick) sliced onions (about 2 large)
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 cups low-sodium beef broth
  • 2 teaspoons chopped fresh thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (20-ounce) package frozen beef meatballs, thawed
  • 1 cup shredded Gruyère cheese
  • 1 (24-ounce) container prepared mashed potatoes, heated according to package directions
  • Garnish: fresh thyme
Instructions

In a 12-inch cast-iron skillet or braiser, melt butter with olive oil over medium-low heat.
Add onions and garlic; cook, stirring occasionally, until softened and lightly browned, about 25 minutes. Stir in flour; cook, stirring occasionally, for 5 minutes. Stir in broth, thyme, salt, and pepper; bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes.
Preheat oven to broil.
Stir in meatballs; cover and cook for 5 minutes. Sprinkle cheese onto meatballs.
Broil 6 inches from heat until cheese is melted and lightly browned, 3 to 5 minutes. Serve with mashed potatoes. Garnish with thyme, if desired.
Denise's Test Kitchen
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