Menu

French Onion Stuffed Meatballs

6 Servings Recipe By

Ingredients

  • 1 individual slice Sandwich Bread, White
  • 1/4 cups Milk
  • 2 1/4 cups slice Onion, Yellow
  • 4 teaspoons Butter, Unsalted
  • 1/2 teaspoons Thyme, Dried
  • 1 teaspoon Salt #1
  • 1/4 cups Water #1
  • 1/2 teaspoons Bouillon, Beef, Granules
  • 1/4 cups Red Wine #1
  • 1 1/2 pounds Ground Beef
  • 1/2 cups Panko #1
  • 1 teaspoon Parsley, Dried
  • 1/4 teaspoons Black Pepper #1
  • 1/2 teaspoons Salt #2
  • 1 individual Egg
  • 1/4 cups Panko #2
  • 8 ounces Mozzarella Cheese, 2%, Shredded
  • 1 cup Provolone Cheese, Shredded
  • 2 cups Water #2
  • 1 ounce Onion Soup Mix, Dried
  • 1/2 teaspoons Bouillon, Chicken, Granules
  • 1/4 cups Red Wine #2
  • 1/4 cups White Wine
  • 2 tablespoons Cornstarch
  • 1/4 teaspoons Salt #3
  • 1/4 teaspoons Black Pepper #2

Serving Day Ingredients

  • 1 tablespoon Canola Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 meatballs
  • 536 Calories
  • 30g Total Fat
  • 14g Sat Fat
  • 1g Trans Fat
  • 157mg Cholesterol
  • 1625mg Sodium
  • 19g Total Carb
  • 0g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 39g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Or Whatever You Do for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place bread in a bowl and soak in milk.
  2. Saute onions and butter in a pan over medium-low heat, until they are golden brown and caramelized.
  3. Add the thyme, salt #1, water #1, beef bouillon, and red wine #1 to the pan.
  4. Cook over medium heat until it is reduced by half. Set aside.
  5. Combine ground beef, milk soaked bread, panko #1, parsley, pepper #1, salt #2, and egg in a bowl. Mix well, using hands if necessary.
  6. Add in panko #2 if necessary to make mixture hold it's shape. Mix in well.
  7. Take a handful of the meat and flatten it. Add some of the mozzarella, provolone and onions to the center. Roll the meat up and around to enclose these.
  8. Place on a parchment lined baking sheet.
  9. Repeat until all the meat has been used.
  10. Divide any extra cheese and onions in quart bags.
  11. Flash freeze.
  12. Combine water #2, onion soup mix, chicken bouillon, red wine #2, white wine, cornstarch, salt #3 and pepper #2 in another quart bag.
  13. Divide frozen meatballs among indicated number of gallon bags. Seal, label and freeze all bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat canola oil over medium high heat.
  3. Brown meatballs on all sides then place in a casserole dish.
  4. Warm sauce mixture in a saucepan for 10 minutes.
  5. Pour over meatballs. Top with any of the excess cheese and onions.
  6. Bake at 350 for 30 minutes

© 2024