French onion meatballs with rosemary potatoes

1.

Preheat the oven to 200°C (fan setting). Finely chop the parsley. Peel the onions, halve them, and slice them thinly. Peel the garlic and finely chop one clove. Wash the potatoes and, depending on their size, halve or quarter them. Place the potatoes in a baking dish. Crush the whole garlic cloves and add them to the dish along with the rosemary. Drizzle with oil, season with salt and pepper, and mix well. Bake in the preheated oven at 200°C for about 30–40 minutes or until the potatoes are golden brown. Meanwhile, proceed with the recipe.

2.

Heat some oil and the plant-based butter alternative in a large pot. Add thyme, onions, chopped garlic, and the bay leaf. Add brown sugar, season lightly with salt, and sauté over medium heat for about 15–20 minutes or until the onions are translucent and light brown. Meanwhile, continue with the recipe. Add flour to the onions, mix well, and deglaze with vegetable broth. Simmer for another 2–3 minutes until the flour thickens the onions slightly.

3.

Place The Green Mountain plant-based mince in a bowl. Add mustard, season generously with salt and pepper, and mix well. Using damp hands, form the mixture into small balls, slightly smaller than table tennis balls.

4.

Heat some oil in a pan and fry the meatballs over medium to high heat for about 4–6 minutes until golden brown on all sides. Place the onions in a serving dish, top with the meatballs, and serve with the rosemary potatoes and baguette, if desired.