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French onion meatballs in gruyere sauce placed in a cast iron skillet
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Creamy Gruyere Sauce with French Onion Meatballs

Prep Time30 minutes
Cook Time1 day 30 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: meatballs
Servings: 6

Equipment

  • 1 medium cast iron skillet
  • 1 bowl

Ingredients

  • 2 tbsp Extra virgin olive oil
  • 1 bag Frozen Meatballs True Primal, Force of Nature or Good and Gather are all clean choices
  • 2 tbsp Butter
  • 1 Onion (sliced thin)
  • 4 oz Fresh mushrooms (washed and sliced)
  • 1/2 tsp Pink himalayan salt
  • 1/4 tsp Black pepper
  • 2 tbsp Einkorn flour
  • 1 cup Whole milk
  • 24 oz Chicken broth
  • 3 cup Gruyere (shredded from a block)

Instructions

  • Place a cast iron skillet over medium heat.  Pour in 2 tbsp Extra virgin olive oil. 
  • Once the oil is heated, add in the 1 bag Frozen Meatballsand cook through.  Remove the meatballs and place on a plate. 
  • In the same skillet, add in 2 tbsp Butter, 1 Onion sliced thin an4 oz Fresh mushrooms sliced. 
  • Cook until tender. 
  • Add in 1/2 tsp Pink himalayan salt, 1/4 tsp Black pepper and 2 tbsp Einkorn flour.
  • Stir until coated and continue cooking another minute. 
  • Pour in the24 oz Chicken broth and 1 cup Whole milk. 
  • Stir until combined. 
  • Add back in the meatballs and continue simmering and stirring until sauce thickens.  Sprinkle the top with the 3 cup Gruyere cheese shredded. 
  • Serve over 1/2 cup of mashed potatoes using our mashed potato hack in component recipes.