French Onion Meatballs in Broth

This recipe is on the Internet, but I Jodi-ized it with a few changes! I mean, if you’re going to name something “French-Onion,” then it ought to drip with the flavor of onions, right? I thought so, too.

French Onion Meatballs in Broth Are Both Delicious and Keto Friendly

What a delightful surprise this recipe was. Hubby said they were the most delicious meatballs he had ever eaten. Now, that’s a big deal!

 

Meatballs

• 2 lbs. hamburger meat
• 1-1 /2 to 2 cups shredded mozzarella cheese
• 2/3 cup plain, not flavored, pork rind crumbs 
• 2-3 Tbls. finely chopped fresh parsley
• 2 tsp. ground sage
• 1 egg
• 2-3 tsp. pressed garlic
• 1 package of onion soup mix (I used Lipton’s)
• Coarse-ground pepper to taste

Broth

• 2 med. or 1 large onion, thinly sliced
• 4 oz. butter
• 16 oz. beef stock
• 2 tsp. pressed garlic
• 1 tsp. black pepper

Topping

• 1/2 to 1 cup of shredded mozzarella cheese
• 2 Tbls. chopped fresh parsley

 

Preheat oven to 425-degrees. Place all the meatball ingredients into a large mixing bowl and mix thoroughly. Line a cookie sheet with foil and spray with non-stick spray (or they will stick). Shape meatballs into golf-ball size. You will have about 30-35 of them. Bake for 20 minutes. Cut one in half to see if done. If not, bake ten minutes more. You may have to reduce oven heat or cover over with foil to keep them from browning too much.

While the meatballs are in the oven, caramelize the sliced onions in butter. Add the garlic and black pepper right before the onions are finished. Add broth and simmer until it is thoroughly heated and cooked down a bit. If you want to make it thicker, you’ll have to add a thickening agent, but that gives it more carbs. Thin was fine for us. We ladled the meatballs out of the casserole dish and drizzled more broth on top of them.

Arrange the meatballs into the broth and sprinkle on remaining cheese and parsley. Microwave one minute or broil until cheese is melted.

Comment:  I served this dish with steamed parmesan asparagus to keep it Keto. Pretty darned good eating!

 

 

 

 

 

Jodi Lea Stewart is a fiction author who believes in and writes about the triumph of the human spirit through overcoming adversity. With an Okie mom and a Texas stepdad, her writing reflects her life beginning in Texas and Oklahoma, later moving as a youngster to an Arizona cattle ranch next door to the Navajo Nation, and, as a young adult, resuming in her native Texas. Growing up, she climbed petroglyph-etched boulders, bounced two feet in the air in the backend of pickups wrestling through washed-out terracotta roads, and rode horseback on the winds of her imagination through the arroyos and mountains of the Arizona high country. Her lifetime friendship with all races, cow punchers, and the southern gentry allows Jodi to write comfortably about all aspects related to the Southwest and the South.

 

Her sixth novel, TRIUMPH, a Novel of the Human Spirit, launched in September 2020. If you want an entertaining, fictional version of New Orleans life, St. Louis, and Texas in early to mid-century 1900s, read TRIUMPH, a Novel of the Human Spirit by Jodi Lea Stewart.

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What’s next from Jodi? Another dynamic historical fiction catapulting the reader from Texas to Mexico to Argentina to China and into the epicenter of another intriguing human drama. Look for it in 2021/2022.