French Onion-Inspired Beef and Pork Meatballs
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French Onion-Inspired Beef and Pork Meatballs

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.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

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


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


1 tbsp


¼ cup


0.13 tsp


0.37 tsp


3 tbsp

Unsalted Butter*


Nutrition Values

Calories950 kcal
Fat54 g
Saturated Fat26 g
Carbohydrate75 g
Sugar13 g
Dietary Fiber7 g
Protein46 g
Cholesterol155 mg
Sodium1750 mg
Trans Fat2.5 g
Potassium1700 mg
Calcium500 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Potato Masher
Large Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Bowl
Large Non-Stick Pan


  • 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.
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