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Cheesy French onion meatballs and mushrooms recipe
Cheesy French onion meatballs and mushrooms recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in savory French onion meatballs and mushrooms, a comforting twist on a classic favorite. Pair with warm sourdough and butter for a cozy winter dinner.
Ingredients:
  • 1 egg, lightly whisked
  • 500g Beef 3 Star Regular Mince
  • 50g (1 cup) panko breadcrumbs
  • 40g packet French onion soup mix
  • 80g Colby cheese, cut into 20 small pieces
  • 18.40 gm vegetable oil
  • 200g portobello mushrooms, thickly sliced
  • 44.40 gm tomato paste
  • 125ml (1 ⁄2 cup) thickened cream
  • 60g baby spinach
  • 4 crusty bread slices
Instructions:
  • In a large bowl, mix together the egg, beef, breadcrumbs, and 1&1/2 tbsp soup mix using your hands until evenly combined. Take a slightly heaped tablespoon of the mixture, flatten it, then place a piece of cheese in the center. Shape the mixture into a ball, making sure the cheese is enclosed. Repeat this process with the rest of the mixture and cheese. Chill the balls in the fridge on a tray for 30 minutes before cooking.
  • 1. Heat oil in a large non-stick pan over medium-high heat. Cook half the meatballs for 5 minutes, turning occasionally until evenly browned. Transfer to a plate and repeat with the remaining meatballs.
  • Place the mushrooms in the pan, ensuring they are in a single layer. Cook undisturbed for 3 minutes until golden brown on one side. Flip the mushrooms and cook for an additional 2 minutes. Then, transfer them to the plate with the meatballs.
  • - Reduce heat to medium. - Stir in the tomato paste and cook for 1 minute. - In a jug, mix cream and 125ml (1 ⁄2 cup) water, then stir in the remaining soup mix until smooth. - Slowly pour the cream mixture into the pan while stirring until fully mixed.
  • Add the meatballs and mushrooms back to the pan and cover with a lid. Simmer on low heat for 3 minutes, then stir in the spinach. Cover and simmer for another 2 minutes until the spinach is wilted. Season to taste and serve with crusty bread.

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