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Ready in 30 minutes

French Onion Beef Meatballs

with Emmental Gratin, Silky Mash & Baby Greens

Cooking time

30 minutes




800 /serving

Treat the fam to the flavours of French onion soup while giving them something to chew on. These beef meatballs are fun to eat and deeply savoury, thanks to our should-be-patented French Onion seasoning blend. They’re browned until crispy on the outside, coated in sautéed onion sauce and then topped with bubbly Emmental cheese. All they need is a silky bed of mashed potatoes and a crunchy balsamic-dressed salad, and they’ll snag top billing on the home faves chart.

We will send you:

  • 510g Ground beef
  • 900g Potatoes
  • 120g Radishes
  • 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Onion (or shallot)
  • 12g Beef demi-glace
  • 60ml Balsamic vinegar
  • 90g Grated Emmental
  • 30g French Onion blend (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, bay leaf, enriched wheat flour)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large oven-safe pan
Olive oil
4 tbsp Butter
Salt & pepper (S&P)
1 Egg
Total Fat
47 g
Saturated Fat
21 g
860 mg
Total Carb
53 g
8 g
40 g
6 g
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Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Boil, 14 to 16 min., until very 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.
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Mise en place
Meanwhile, peel and quarter the onion; thinly slice. Thinly slice the radishes.
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Cook the meatballs
Preheat the oven to broil. In a large bowl, combine the beef, 1 egg, ½ the spices and S&P. Form into 16 meatballs about the size of a golf ball. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Cook the meatballs*, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Make the sauce & coat the meatballs
In the same pan, heat 2 tbsp butter on medium-high. Sauté the onion, 5 to 7 min., until golden brown; season with S&P. Add ⅔ of the vinegar and cook, stirring frequently, 30 sec. to 1 min., until mostly evaporated. Add the demi-glace, 1 ¼ cups water and the remaining spices. Cook, stirring frequently, 1 to 2 min., until combined. Return the meatballs and cook, spooning the sauce over, 2 to 3 min., until coated. Sprinkle with the cheese and broil, 2 to 3 min., until golden brown.
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Make the salad & serve
In a second large bowl, combine the remaining vinegar, 3 tbsp olive oil and S&P. Add the baby greens and radishes; toss well. Divide the mash between your plates. Top with the meatballs and any remaining sauce. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.