Ever eat a delicious bowl of french onion soup and think, ‘wow, this is really good, but I wish I had some meat!’ Yea, me neither, because a bowl of french onion soup is a treasure just how it is. BUT, if you were thinking that, you could turn to this handy recipe for French Onion Meatballs, that combine the flavors of french onion soup with some juicy meatballs. These meatballs are smothered in a savory gravy – the definition of comfort food!
I came across the inspiration for this recipe on Pinterest a few weeks back (see: Cupcakes & Kale Chips) and have been thinking about it ever since! An NFL Sunday afternoon, with weather that finallyfeels like fall, turned out to be the perfect day to try it. It does take a fair amount of active time to make this, which is why I did it on a weekend afternoon, where I could half watch/listen to the football games (and chat with Selim!) at the same time.
We ate our meatballs on top of some toasted baguette slices, smothered in the gravy, which I cannot recommend more highly. I also ate some plain in a bowl – that’s excellent too. I’m thinking it would be amazing over top of rice or some egg noodles, OR as a seriously messy appetizer with some toothpicks. The onion flavor is the star here, as in traditional french onion soup. But I think the thyme comes through really nicely, giving it an herbaceous quality as well. Simmering your meatballs in the gravy keeps them nice and juicy. And speaking of the gravy… I was eating it with a spoon. Caramelized onions, beef broth, red wine… if you’re not licking the spoon, then I’m worried about your taste buds.
Begin by caramelizing the onions. Heat the oil in a medium pan over just under medium heat. Once the oil is hot, toss in the onions and stir to coat in the oil. Season with 1/2 tsp salt and lots of fresh ground black pepper.
Cook the onions, stirring occasionally, until they are caramelized, at least 30-40 minutes, perhaps as long as an hour!
While the onions are cooking, prepare the meatballs. In a large bowl, combine the beef, eggs, fresh herbs, garlic, Worcestershire sauce, bread crumbs, 1/2 tsp salt, and 10 more turns of fresh black pepper.
Form the meatballs by wrapping meat mixture around the small cubes of cheese and forming medium-sized meatballs.
Once the onions are done, deglaze the pan with the red wine, making sure to scrape up all the delicious, browned, stuck-on bits.
Bring the wine to a simmer and add in the meatballs. Continue simmering, with the lid off, for 5-6 minutes, browning the meatballs on both sides.
Now add the beef broth and bay leaf to the pan. Cover and lower heat slightly if needed, so liquid is still simmering. Cook another 15 minutes.
While that is cooking, prepare a beurre manié by kneading together the butter and flour and forming a little ball. (I do this in a ramekin with my fingers.)
Remove the lid from the pan and add the beurre manié. Adjust the heat so the liquid is still simmering (if need be) and stir occasionally until the sauce has thickened. This may take another 10+ more minutes.
Discard the bay leaf and serve topped with the additional shredded cheese. Spoon over a crusty baguette or on top of any type of starch. Garnish with additional parsley if desired.
After making Minty Watermelon, Cucumber & Feta Salad last week, we had some leftover mint. By “some leftover mint,” I really mean, “Did this package of mint grow exponentially more mint?” I feel like it’s pretty much impossible to use all the mint in a package and even more impossible to use all the mint that most people grow. We didn’t want to waste any of the fresh herbs, so I was exploring Pinterest this weekend for a dish that would put these ingredients to good use. After awhile I found this recipe that not only required minimal shopping, using up the mint and feta, but also a mostly hands-off and healthy dinner for tonight! We were really happy with how this turned out. It’s light, but filling and flavorful! Thanks Pinterest (and Live Eat Learn) 🙂
Awhile back, I (probably via Pinterest let’s be honest) came across Seasons & Suppers. This food blog, or “online food and cooking diary,”as its author describes it, is honestly what I aspire for our blog to be. First off, we like to think of our site as our own personal culinary diary as well. Secondly, her photography is gorgeous. Gorgeous is an understatement. Breathtaking. Spectacular. Drool-inducing. Stunning. Insert whatever superlative adjective you prefer. And all of the recipes I see on the site, I immediately want to make. Somehow, Jennifer (the author) produces dishes that are homey and down-to-earth, without “fancy” ingredients or techniques, yet every dish seems fit to serve the Queen of England. I distinctly remember the day I discovered the site. I just kept clicking and pinning, clicking and pinning. I wanted to save ALL of the recipes to attempt myself! With all of this being said, this is the first recipe of hers we’ve attempted. Why? I don’t know, but I suspect that deep in the recesses of my brain I don’t want to see my results side by side with hers.
When we decided to have pasta for dinner tonight, I immediately thought of this recipe I’d seen from Seasons & Suppers a few weeks back – Lemon Ricotta Pasta with Prosciutto and Pea Shoots. How perfect for spring! Ricotta provides for a lighter sauce than many other pasta dishes (like our favorite Homemade Pasta Carbonara) and the lemon certainly adds spring-like brightness. We did make a few changes for our version, namely the addition of basil and homemade pasta, but what a beautiful inspiration! One tip: eat immediately after serving. As the ricotta cools, it becomes less sauce-like. It tastes delicious either way.
In conclusion? Go check out Seasons & Suppers for beautiful food photography and a plethora of recipes. And then try this pasta dish, whether her version or ours!
Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model) or do it by hand. Slice into ~ 1/2 inch ribbons. Let the flattened dough rest on a floured surface.
Meanwhile, in a deep sauté pan, or a sauteuse pan, heat the olive oil over medium. Once hot, add the shallots. Cook for 5 minutes, until fragrant.
Mix together the ricotta, 1/3 cup of lemon juice & 2 tbsp zest, and several turns of fresh ground black pepper. Pour into the pan with the shallots. Turn heat down to low.
When ready to cook the pasta, bring large pot of water to a boil. Salt liberally. Cook pasta for just 2 minutes, until al dente.
Drain the pasta, reserving some pasta water. Add pappardelle to the pan with the ricotta sauce and toss well. Thin the sauce as desired with reserved pasta water (we did not use any). You may increase the heat here if your sauce isn’t quite hot, but do so gently.
Once the sauce is warmed to your liking, serve the pasta into bowls and top with torn prosciutto, basil, a pinch of salt, and more fresh pepper if you desire.
This is our last batch of end-of-the-rotation thank you treats. Why? Because this week we are completing our LASTclinical rotation!! We graduate in almost exactly ONE MONTH, on May 11th! We’re really looking forward to be gainfully employed adults again.
But don’t worry, we have one more delicious treat for this last month. These cookies are soft and almost cake-like, as is typical of Italian cookies made with ricotta, and full of bright citrus flavors. I think they’re just perfect for spring! Light and bright = spring, right? While Pinterest-ing, I kept coming across people saying how they usually “don’t like ricotta cookies because they’re boring.” Is that a thing? Who are you people who don’t like light, fluffy, cake-cookies? The whole point is that they TASTE good right??
It’s that time of the month again… end of the month treats! If it weren’t for end of the month/end of a rotation treats, this blog would pretty much never have any dessert or baked goods on it. [Check out some of our previous end of the month treats, like… Strawberry Streusel Bars, Mint Chocolate Bars, or Sweet & Salty Snack Mix!]
We don’t eat candy a whole lot, but Reese’s Pieces are pretty high up on my list of favorites! I love anything that’s peanut butter and chocolate. Which makes it all the more shocking that I’ve had this recipe saved for awhile and haven’t made it until today. This no-bake dessert is really quite simple to put together. Two tips though, so you can improve from our learning experience. They should be kept refrigerated until before serving – while still delicious, when they’re room temperature, these bars will fall apart in your hands a bit. (Not going to lie, they’re amazing when gooey like this, but kind of hard to serve in public. If you’re sitting on your couch, doing some solo Netflix watching, shoveling treats in your mouth, by all means let them get warm and gooey!) And secondly, don’t refrigerate overnight/for an extended period of time before you cut them. We did this and the chocolate layer is hard to cut – hence our non-uniform pieces you see in the pictures. Should’ve thought of that… but they were delicious despite their appearance! Like we always say… this is real-life blog 🤷
In a large bowl, blend the first 6 ingredients – butter through 1 cup of peanut butter. Mix until smooth.
Gentrly, stir in 1/2 cup Reese’s Pieces. Press into the baking dish evenly. Refrigerate while making the top layer.
For the top chocolate layer, combine remaining peanut butter with the chocolate chips. Melt the chocolate and peanut butter in a double boiler (or very slowly in the microwave), stirring frequently until well-combined.
Pour chocolate over top the bottom layer. Sprinkle with remaining 1/2 cup Reese’s Pieces to finish!
Refrigerate for ~1 hour or until set. Slice to desired size. Keep refrigerated until serving.
I don’t know if you noticed, but we haven’t shared too many posts this month so far (although our Sultan Selim Kofte was amazing & you should check it out!). A two-fold problem – we attempted a few recipes that we thought would be “blog-worthy,” that just didn’t turn out well, so we definitely couldn’t share our failures 🙄😬😣😉. And also, we used a few of our saved up vacation days to visit friends and watch UVA beat Wake Forest in Winston-Salem one weekend and to see our families in Nashville for a cousin’s wedding on another weekend! So we really haven’t cooked quite as much as normal this month!
Our lack of blogging this month is a little bit of a tragedy because January is National Soup Month, and I LOVE SOUP! I don’t know what month is better suited to officially be National Soup Month – what sounds more cozy and warming for chilly nights (and days!) than a big flavorful bowl of soup. It’s actually National Slow Cooker month too (probably for similar reasons…), so we just went ahead and did the two birds, one stone thing with this recipe – ✔️ & ✔️!
I’ve had this recipe saved on Pinterest for literally years I think. It comes from Gimme Some Oven, which actually is the very first blog I think I ever started following. I’ve made many of her recipes over the years, prior to the birth of our little infant blog. Check it out for some great recipes from a veteran blogger and much better pictures than ours! We tweaked her recipe just a tiny bit, adding a little extra vegetables & spices, because the entire world (or the 467 commenters on her post at least…) seems to love the original just as is! One little side note… one day we would like to make our own, traditional enchilada sauce, for this recipe or others. We were just feeling a little too lazy today for finding and roasting our own chilies. But we can only imagine how much better this soup would be when substituting authentic homemade enchilada sauce for the canned stuff!
This is another one of the recipes that we decided to make this blog for… It’s one of my favorite Pinterest finds, from what’s become a favorite blog – Little Spice Jar. We always tweak our recipes a little bit and this was no different. But, per usual, we’ve forgotten the changes we made from the last few times we made it. So this time, we’ll cross our fingers that it turns out to be the best version we’ve ever made and actually write it down.
These little meatballs are so full of flavorful spices, and the meatballs actually flavor the soup broth itself. This broth has such depth, and the aromas floating through your kitchen are so enticing. The flavors build and build the more you eat. And actually, this is one of those soups that is so much better as a leftover. Do what we did and eat it for dinner, but then enjoy the leftovers for lunch for the rest of the week. Feel free to tweak the spices based on your personal preferences, but keep it spice-heavy! It is not super spicy, so if you want it that way, go ahead and increase the spice level. You may have noticed if you’ve read our blog a lot that we love the flavors of the Middle East and Northern African. No exception here. If you’re not familiar with or unsure of the cuisine from this part of the world, please let this soup be your gateway drug. You won’t be disappointed!
Why is this called North African wedding soup? Well, every time we make it, it makes me think of Italian wedding soup – the small meatballs, couscous in place of the orzo, and of course, North African spices in place of Italian flavors. Even more confirmation for this name? Tomorrow is our wedding anniversary! North African wedding soup it is! (I have no idea if there is actually a traditional North African wedding soup – if there is, this is not it!)
In a bowl, mix together the beef, tomato paste, and spices through nutmeg. Combine well.
Then form into small meatballs and place on a lined cookie sheet. Bake for ~10 minutes.
Meanwhile, heat the olive oil in a large pot over medium heat.
Add the garlic, onions, and carrots to the pot and top with several turns of black pepper, the Aleppo pepper, and the fresh thyme. Cook, stirring occasionally, until onions are fragrant/browning and carrots have begun to soften, ~10-12minutes.
Pour beef broth into the pot and adjust heat to a light simmer.
Add the meatballs and the couscous, partially cover if needed, and continue to lightly simmer for ~15 minutes, until the couscous is soft and tender.
Taste and adjust for salt as needed, then serve.
Quick response to a question I’m anticipating. Why bake the meatballs, won’t they cook in the broth? Yes, they would. Baking them briefly allows for two important things in my mind – 1) it helps the meatballs hold their shape and 2) allows the meat to leech some of its fat somewhere other than your broth. Yes the fat tastes delicious and yes, you’re losing some of the spiced flavors, but it can definitely make your soup cloudy and oily.