I have had this recipe tagged for quite some time. I wish I would not have waited so long...My husband and I loved this recipe. Definitely a keeper! I cannot wait to make it again soon. Even though BAP and SSP did not care for this so much, I think it may grow on them. I served this ratatouille on the side (I did not have eggplant or bell peppers on hand). mmmm......
French Onion Meatballs
adapted from: http://cupcakesandkalechips.com/french-onion-soup-au-gratin-stuffed-meatballs/
1 T olive oil
1 T butter
1 large onion, thinly sliced
1/2 t dried thyme
1 1/2 t Alpine seasoning (onion, garlic, salt and pepper spice mix)
1/2 cup water/beef broth
1 lb ground beef
1/2 lb ground pork
1/2 cup oatmeal
1 t Alpine seasoning
1 t dried thyme
4 string cheeses, cut into 5 pieces each
2 cups French Onion soup (like this)
1 T cornstarch mixed with 2 T water
1 cup shredded Mozzarella cheese
Preheat oven to 375. In a large saute pan, add oil and butter. Saute onions until slightly translucent and turning brown. Sprinkle with thyme and Alpine seasoning. Deglaze with water/broth. Put in the bottom of a well greased 9x13pan.
In a bowl combine beef, pork, oatmeal, Alpine seasoning and thyme. Using a cookie scoop, divivy up meatballs (should be about 20meatballs). Place a piece of string cheese in the center of each meatball. Seal up the meatballs and place n the bed of browned onions.
In a sauce pan heat the soup until warmed. Slowly add the cornstarch slurry. Once thickened poured over meatballs and onions. Cover with foil and bake for 25minutes. Remove cover and bake an additional 25minutes until slightly browned (you may turn up the heat to 400 if desired, to looking slightly golden brown).