Meatballs & Creamy French Onion Sauce
Now get 50% more protein per serving in this HelloFresh classic!
- Milk
- Wheat
Herb-kissed beef meatballs meet garlicky orzo and golden zucchini in this comforting dish. Creamy, caramelized French onion sauce and a shower of mozzarella add richness, while fresh scallions provide an extra pop of color. Fancy enough for date night, cozy enough for a Tuesday—this meal is pure weeknight magic!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Vidalia Onion Paste
1 unit
Onion
4 ounce
Orzo Pasta
(Contains: Wheat)
1 unit
Zucchini
15 ounce
Ground Beef
1 teaspoon
Dried Thyme
½ cup
Mozzarella Cheese
(Contains: Milk)
2 clove
Garlic
1 unit
Beef Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Worcestershire Sauce
2 unit
Scallions
Not included in your delivery
3 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons. Peel and mince or grate garlic. Halve, peel, and thinly slice onion.
-
In a large bowl, combine beef*, scallion whites, panko, ¾ tsp thyme (1½ tsp for 4 servings), salt (we used ¾ tsp; 1½ tsp for 4), and pepper. TIP: Not sure how much beef to use? Refer to the “Before you start” section at left for guidance.
-
Form beef mixture into 14-16 1½-inch meatballs (28-32 meatballs for 4) and place on one side of a lightly oiled baking sheet (for 4, spread out across entire sheet).
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On opposite side of sheet from meatballs, toss zucchini with a drizzle of oil, salt, and pepper.
-
Roast on top rack until meatballs are browned and cooked through and zucchini is tender, 14-16 minutes. (For 4 servings, toss zucchini on a separate baking sheet; roast meatballs on top rack and zucchini on middle rack.)
-
Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic and orzo; cook, stirring, until fragrant, 30 seconds.
-
Stir in stock concentrate and 1 cup water (1¾ cups for 4 servings). Bring to a boil; cover and reduce to a low simmer. Cook until orzo is tender, 6-8 minutes. Remove lid; continue to cook off any excess water if necessary.
-
Keep covered off heat until ready to serve.
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While orzo cooks, melt 2 TBSP butter (4 TBSP for 4 servings) in a large pan over medium-high heat. Add sliced onion and a pinch of salt and pepper; cook, stirring occasionally, until onion begins to soften and brown slightly, 5-6 minutes. Add remaining thyme; cook, stirring, until fragrant, 30-60 seconds.
- Reduce heat to medium. Stir in Worcestershire, onion paste, and ¼ cup water (½ cup for 4). Cook, stirring occasionally, until sauce has thickened slightly and onion is tender, 1-2 minutes.
- Turn off heat under pan with onion sauce and stir in sour cream. Season with salt and pepper. (If sauce seems too thick, add water 1 tsp at a time until desired consistency is reached.)
- Divide orzo between bowls. Top with meatballs, zucchini, and onion sauce. Sprinkle with scallion greens and mozzarella. Serve.
