This post is sponsored by B&G Foods. All comments and opinions are my own.
I absolutely love French Onion Soup. But, I consider it more of a starter or maybe a lunch option…it’s just not my idea of a main dish. So when I am hankering for the that delicious taste but need a meal that’s a little more hearty than a bowl of soup, I whip up a batch of my French Onion Riced Veggie Meatballs.
My guys get their beloved meatballs and I get that French Onion flavor that I love…win/win!
To boost the nutrition in this recipe, I use Green Giant® Riced Veggies instead of plain white rice. The riced veggies help bind the meatballs, give them great flavor AND add a veggie component that tastes amazing!
How I serve them is really based on my mood (and what I have handy). You can serve over lightly toasted French bread, mashed potatoes, or cooked pasta. Or if you want to up the veggies even more, serve over some Green Giant riced cauliflower. That rich sauce really goes great on just about anything!
Now is a great time to add this recipe to your menu, Look for all three varieties of new Green Giant® Riced Veggies on sale 2/$7 right NOW at your local Publix.
- Green Giant® Riced Veggies Chickpea Cauliflower Blend – made from legume flour and dehydrated cauliflower
- Green Giant® Riced Veggies Green Pea and Chickpea Cauliflower Blend – made from legume flour and dehydrated cauliflower
- Green Giant® Riced Veggies Red Lentil, Green Pea, Chickpea Trio – made from 100% legume flour
Find the bagged riced veggies in the pasta/rice aisle at your store.
- [b]Meatballs[/b]
- 1 lb lean ground beef
- 1 cup Green Giant® Riced Veggies Green Pea and Chickpea Cauliflower Blend (uncooked)
- 1/2 cup panko bread crumbs
- 1/2 cup water
- 1 egg
- 2 oz cheese, shredded
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, minced
- 1/4 teaspoon ground black pepper
- [b]French Onion Sauce[/b]
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large onions, sliced
- 2 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons fresh thyme, chopped
- salt & pepper to taste
- 6 oz gruyere cheese, shredded
- Preheat oven to 350º
- Place all meatball ingredient into a large bowl and mix to combine.
- Roll to form 1″ meatballs and place on a baking rack inside a sheet pan (or cook on a foil or parchment lined baking sheet).
- Bake the meatballs for 20 minutes.
- While the meatballs bake, prepare the French onion sauce by heating the butter and olive oil in a large skillet.
- Add the sliced onions and cook over low heat for 20 – 25 minutes until golden, stirring often.
- Add the garlic and cook for 1 minute, or until fragrant.
- Add the beef broth and thyme and season then bring to a boil.
- Season with salt and pepper then add the meatballs, cover and simmer for 10 minutes.
- Sprinkle the gruyere cheese over the meatballs, cover again and cook for another 2 – 3 minutes until the cheese is melted. Remove from heat and serve.
Use the riced veggies as an alternative to rice in all your favorite meals and recipes. All three varieties taste great and cook up fast. Green Giant® Riced Veggies cook on the stovetop in under 10 minutes. Try them in my French Onion Riced Veggie Meatballs or any of your favorite recipes. You can also just cook some up and serve as a side…the riced veggies will go great with any protein that you have handy.
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