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French Onion Meatball Casserole

This low carb French Meatball and Onion Casserole is easy to make and the perfect dish for a chilly autumn evening. 


For the meatballs:
700 g Beef mince
1 cup finely chopped spinach
3 garlic cloves finely chopped
1/2 tsp fine pink Himalayan salt
1 tsp paprika
pepper to taste
Olive oil for frying

For the casserole:
4 medium onions, peeled, halved and sliced
1 tsp mixed dried or fresh herbs
+- 1 cup of water or beef broth/stock
1 cup grated mozzarella cheese * Optional
Spring onion for garnish

How to

For the meatballs:
Mix everything together in a large bowl and form small meatballs, about the size of a ping-pong ball. Use an oven proof casserole, pot or pan and fry your meatballs in a little olive oil until golden brown, remove the meatballs from the pot and set aside.

For the casseroles:
Add the onions to the pot and fry in a little olive oil with the mixed herbs until the onions start to caramelize. Add the water or stock to your pot and add the meatballs. Cook on a slow to medium heat for 20 minutes until half of the liquid has cooked down and a natural sauce has been formed from the cooked onions.

Refill little by little with water if your onions start to cook dry during this process. Add the grated cheese on top and broil under your oven grill for a few minutes, garnish with spring onion and let it rest for 5 minutes before serving.

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