Another time I made this recipe, I simply left the meatballs in the pan and melted the cheese under the broiler.  This way there is one less dish to wash.


This meal is so good.  I have made it several times since the first time, and that says a lot, as I am always having to create new recipes for my blog.

Juicy meatballs flavored with parsley, garlic and thyme, smothered in caramelized onions, with a delicious sauce and plenty of melted Mozzarella cheese.  These meatballs are nestled in a very rich, flavorful sauce.  So good, but you would want to keep the sides fairly bland and not rich, if you know what I mean.  These meatballs have the classic earthy flavors of French Onion Soup.

I use my homemade chicken stock, which is not too salty.  I included it in the Helpful Hints.  So easy to make using a leftover rotisserie chicken and a slow cooker.  I always have some on hand either in the fridge or freezer; so useful.

If you do not want to make the homemade chicken stock, you can use beef broth bought in a store.  I know you are thinking well why don't you use homemade beef stock. Truth is I never do, and don't see that it makes any real difference; however, there is no stopping you using beef broth in this recipe.  Bear in mind it will be much higher in sodium than what I used, so you may need to keep that in mind when adding salt in various places in this recipe.  For those sensitive to sodium, using something like No Salt combined with a bit of table salt cuts the sodium levels.

I like to use lean ground beef for my meatballs.  It is what I always buy in any case.

Mozzarella cheese was used; however, you could mix Mozzarella and Gruyere cheese, if desired.  It is so good to have the ooey gooey cheese on top of these meatballs.  

Mashed cauliflower or fauxtatoes would be great with this and another vegetable of choice or a salad.

One time I made these, I left the meatballs in the skillet and placed the skillet under the broiler to melt the cheese until golden brown spots appeared.

I used extra-light olive oil to fry the meatballs, but you are welcome to use butter or bacon fat.  However, the bacon fat will give off some flavor, but that is not necessarily a bad thing.

Next time I make these I want to try baking the meatballs instead of doing them in the frying pan; however, I thought this was so easy using a skillet in any case.

There is no need for breadcrumbs when making meatballs or meatloaf.  Coconut flour works really well to bind them, and of course the eggs.

I used dried thyme in the meatballs, but you could use fresh thyme if you had it.  Use a little more then.



Beef Bites with Caramelized Onions and Cheddar

Smoky Mountain Meatballs

Simple Baked Meatballs

"Honey" Garlic Meatballs

Baked Cheesy Cheddar Meatballs



2 lbs ground beef (0.9 kg)

2 tbsp coconut flour (30 mL)

2 large eggs

2 tsp dried parsley (10 ml)

11/2 tsp salt (7 mL)

1 tsp minced garlic (5 mL)

1/2 tsp thyme (2 mL)

1/2 tsp black pepper (2 mL)

1 cup shredded Mozzarella cheese (250 mL)

Caramelized Onions:

2 tbsp extra-light olive oil (30 mL)

2 cups sliced onions (500 mL)

  (or more)

Seasoning salt, to taste

1/4 tsp baking soda (1 mL)

1/4 tsp thyme (1 mL)

1/4 tsp black pepper (1 mL)

Creamy Sauce:

11/2 cups homemade chicken stock*, OR (375 mL)

  commercial beef broth

1/2 tsp cornstarch, optional (2 mL)

3 oz cream cheese (90 g)

1 tsp dried parsley (5 mL)

Salt and pepper, to taste


Chopped green onions (green part only), OR

Chopped fresh parsley 


Meatballs: In large bowl, place ground beef with coconut flour.  In small bowl, whisk eggs with parsley, salt, garlic, thyme and black pepper.  Add to ground beef mixture and mix well with hands using disposable gloves.


In large nonstick frying pan, over medium heat, add extra-light olive oil.  Using a 2 tbsp (30 ml) cookie scoop, measure equal-sized meatballs and place in hot oil.  Do this in two batches.  Cook both sides, turning frequently, until meatballs are cooked through, around 13 to 14 minutes.  I usually place the lid on the pan during cooking.


Transfer meatballs to a heatproof serving dish.  Pour sauce over the meatballs and arrange caramelized onions on top.  Sprinkle with Mozzarella cheese.  Place dish under broiler on high (move oven rack up from middle position) for about 3 to 4 minutes until the cheese has melted.  Garnish with chopped green onions, OR chopped fresh parsley.  Serve.


Caramelized Onions:  In nonstick frying pan in olive oil, cook sliced onions over medium heat until beginning to turn brown.  Add baking soda and keep stirring until the onions are browned all over.  Add seasoning salt, thyme and black pepper.


Creamy Sauce:  Into nonstick frying pan or pot, pour chicken stock, OR beef broth, reserving some.  Stir cornstarch into reserved liquid and add back to the frying pan or pot.  Add cream cheese and parsley.  Cook until thickening.  Taste and add salt and pepper, if necessary.  If at any time the sauce gets to thick, add a bit of water and cook a little while longer.

Helpful Hints: *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  25 meatballs

8 servings (about 3 each)

410.2 calories

29.0 g protein

29.3 g fat

1.5 g fiber

4.9 g net carbs

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