Meatballs & Creamy French Onion Sauce

🥘 Ingredients

• beef stock concentrate
  2 unit
• black pepper
  1 tsp
• butter
  4 tbsp
• cooking oil
  2 tsp
• dried thyme
  2 tsp
• garlic
  4 clove
• ground beef
  30 oz
• olive oil
  1 tsp
• onion
  2 unit
• orzo pasta
  8 oz
• panko breadcrumbs
  ½ cup
• salt
  2 tbsp
• scallions
  4 unit
• zucchini
  2 unit

🍳 Cookware

• large bowl
• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons. Peel and mince or grate garlic . Halve, peel, and thinly slice onion .

   scallions: 4 unit, zucchini: 2 unit, garlic: 4 clove, onion: 2 unit
2. 

   2

   In a large bowl , combine ground beef , the scallion whites, panko breadcrumbs , ¾ tsp dried thyme (1½ tsp for 4 servings), salt (we used ¾ tsp; 1½ tsp for 4), and black pepper . TIP: Not sure how much beef to use? Refer to the "Before you start" section at left for guidance. Form the beef mixture into 14-16 1½-inch meatballs (28-32 meatballs for 4) and place on one side of a lightly oiled baking sheet (for 4, spread out across entire sheet).

   ground beef: 30 oz, panko breadcrumbs: ½ cup, dried thyme: 2 tsp, salt: 2 tbsp, black pepper: 1 tsp
3. 

   3

   On opposite side of sheet from meatballs, toss zucchini with a drizzle of cooking oil , salt, and pepper. Roast on top rack until meatballs are browned and cooked through and zucchini is tender, ⏱️ 14-16 minutes . (For 4 servings, toss zucchini on a separate baking sheet; roast meatballs on top rack and zucchini on middle rack.)

   cooking oil: 2 tsp
4. 

   4

   Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic and orzo pasta ; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in beef stock concentrate and 1 cup water (1¾ cups for 4 servings). Bring to a boil; cover and reduce to a low simmer. Cook until orzo is tender, ⏱️ 6-8 minutes . Remove lid; continue to cook off any excess water if necessary. Keep covered off heat until ready to serve.

   olive oil: 1 tsp, orzo pasta: 8 oz, beef stock concentrate: 2 unit
5. 

   5

   While orzo cooks, melt butter (2 TBSP for 2 servings, 4 TBSP for 4) in a large pan over medium-high heat. Add sliced onion and a pinch of salt and black pepper; cook, stirring occasionally, until onion begins to soften and brown slightly, ⏱️ 5-6 minutes . Add remaining thyme; cook, stirring, until fragrant, ⏱️ 30-60 seconds .

   butter: 4 tbsp