French Onion Meatballs

A popular comfort food is French onion soup, however, it is never really that filling… I mean it really is only broth and onions. So why not switch it up and make French Onion Meatballs. You get all the flavor plus all your nutrients. Lots of protein, veggies, and fat!

Since part of the reason we love French onion soup is because of the magical cheese pull, I had to put it with something just as decadent. This is where the mashed potatoes come in, creamy, garlicky goodness to go with the meatballs. Of course, if dairy does well with you (or if that is something you find worth it for yourself) add some cheese to the top too! No one is stopping you. However, to allow those of you on a Whole30 round or who stick to a more paleo lifestyle, this is a perfect recipe for you.

French Onion Soup can be a really intimidating recipe because it can take so long to cook the actual soup. Don’t worry, if you know any of my recipes, it is pretty fast and easy! You could even make the meatballs ahead of time and freeze them so you have them ready for a weeknight meal.

Tips for French Onion Meatballs:

1. As always you can use any ground meat that you like. Ground chicken is my favorite for meatballs, but feel free to use any meat.
2. Like I said above, meatballs make great freezer meals so make extras.
3. Add cheese if you have no problem with dairy. Typically French onion soup has Gruyere cheese.
4. For the mashed potatoes, I account for about 2 potatoes per person so if you have 4 people in your family, use 8 potatoes for the recipe.

French Onion Meatballs

Hayley Lucero

A fresh, healthy spin on a comfort food favorite.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

Meatballs

• 2 Cups Beef Broth
• 1 lb Ground chicken
• 1 egg
• 1 tbsp olive oil
• 2 white onions sliced thin
• 2 tsp thyme
• 2 tsp Fresh Parsley
• 2 tsp Sage
• 1 tsp Arrowroot Powder
• 2 tbsp Minced Garlic
• Salt and pepper to taste

Mashed Potatoes

• 4 Russet Potatoes
• 2 tbsp Minced Garlic
• 1 tbsp Parsley
• 2 tsp Salt and Pepper
• 1 Cup Beef Broth
• 1 1/2 Cup Coconut Milk

Instructions

 

Meatballs

• Combine chicken, 1 tbsp garlic, 1 tsp parsley, 1 tsp sage, 1 tsp thyme, and 1 egg in a bowl.
  1 lb Ground chicken, 2 tsp thyme, 2 tsp Sage, 2 tbsp Minced Garlic, 1 egg
• Then scoop 1-inch meatballs into an oiled air fryer. Cook on 375 for 13 minutes. If you don't have an air fryer scoop them on an oiled sheet pan and cook in the oven on 375 for 20 minutes.
• While meatballs are cooking, heat 1 tbsp olive oil in a pan on medium, low heat. Then add the onions to the pan. Cook on medium-low heat for about 20 minutes. You want the onions to sweat, so you can also cover the pan to help cook them faster. You don't want to caramelize them!
  1 tbsp olive oil, 2 white onions
• Once onions are cooked down and soft, add the 2 cups beef broth, 1 tbsp garlic, 1 tsp parsley, 1 tsp sage, 1 tsp thyme, and 1 tsp arrowroot powder to the pan. Be sure you whisk the arrowroot powder completely so there is no clump.
  2 Cups Beef Broth, 2 tsp thyme, 2 tsp Fresh Parsley, 2 tsp Sage, 1 tsp Arrowroot Powder, 2 tbsp Minced Garlic
• Let the sauce thicken. It will be soupy, but not watery.

Mashed Potatoes

• Dice the potatoes into about 2-inch cubes. Boil on high until fork tender- it should take about 20 minutes.
  4 Russet Potatoes
• While the potatoes are cooking heat up the beef broth and coconut milk so they are at least at room temp, but warmer is better- it helps keep the potatoes from getting gummy when they are mixing.
  1 1/2 Cup Coconut Milk, 1 Cup Beef Broth
• When potatoes are done drain them and add them to a bowl of your stand mixer. Mix in garlic, parsley, salt, pepper and slowly add beef broth and coconut milk until smooth.
  1 tbsp Parsley, 2 tsp Salt and Pepper, 2 tbsp Minced Garlic
• Serve meatballs over the potatoes and pour over extra "soup" on top and enjoy!! 

Notes

1. As always you can use any ground meat that you like. Ground chicken is my favorite for meatballs, but feel free to use any meat.
2. Like I said above, meatballs make great freezer meals so make extras.
3. Add cheese if you have no problem with dairy. Typically French onion soup has Gruyere cheese.
4. For the mashed potatoes, I account for about 2 potatoes per person so if you have 4 people in your family, use 8 potatoes for the recipe.

Keyword Healthy, Paleo, Whole30

Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!