Best Creamy Chive Onion Meatballs Recipes

EASY SWEDISH MEATBALLS WITH CREAMY SAUCE

Steps:

• In a large bowl, combine ground beef and pork. Mix in all the other meatball ingredients by hand (except the olive oil) until well combined.
• Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch balls. Place on a clean platter, cover and refrigerate for about 30 minutes, if possible - this helps them retain their round shape when cooking.
• In a large non-stick skillet, warm the olive oil over medium-high heat. Working in two batches to avoid overcrowding, add the meatballs and cook, turning continuously until browned on all sides and cooked through, about 5-6 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
• Add the butter to the skillet and once melted, whisk in the flour; stir to combine and cook, stirring constantly for about 1 minute until no lumps remain and flour just begins to brown.
• Slowly whisk in the beef broth and then the heavy cream. Whisk in the soy sauce and mustard; bring to a simmer, then turn down the heat to a gentle simmer and let the sauce thicken, stirring constantly, 1 to 2 minutes. Season with salt and pepper to taste.
• Add the meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.
• Serve over mashed potatoes with a sprinkle of parsley.

FRENCH ONION BEEF MEATBALLS

Steps:

• Combine beef, bread crumbs, onion, garlic, and soup mix in a large bowl. Knead the mixture with your hands until well blended; it will be quite dry. Add eggs and Italian dressing and mix. Allow mixture to sit in the refrigerator 10 minutes.
• Pinch off just enough of the meatball mixture to fit comfortably inside your palm, then roll to form a ball. Repeat with the remaining mixture.
• Cover the bottom of a skillet lightly with olive oil and heat to medium-high. Add meatballs. Cook on one side for about 4 minutes, then turn and continue to cook until browned and no longer pink in the centers, about 4 minutes more. You may need to cook these in batches depending on how large your skillet is.

FRENCH ONION MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack in a rimmed baking sheet.
• Combine egg, oregano, and 1 tablespoon water in a bowl and beat to combine. Add in panko and ground beef. Sprinkle 1/2 of the French onion mix on top and mix until thoroughly combined. Shape mixture into meatballs. Place meatballs on the prepared baking sheet.
• Bake in the preheated oven until meatballs are cooked through, about 20 minutes.
• Meanwhile, add remaining French onion mix to a saucepan over medium heat. Whisk in 1/4 cup water until well combined. Allow to thicken. Whisk in another 1/4 cup water and allow to thicken. Repeat 2 more times until water is used up. Mix in cream and Gruyere cheese, stirring until cheese is melted. Serve cheese sauce with meatballs.

CREAMY CHIVE & ONION MEATBALLS

Steps:

• Mix meat, bread crumbs and cream cheese spread just until blended; shape into 24 meatballs, using about 2 Tbsp. for each.
• Heat oil in large nonstick skillet on medium heat. Add meatballs; cook 5 to 6 min. or until evenly browned, turning occasionally. Drain meatballs; return to skillet.
• Add pasta sauce and water to meatballs; stir to evenly coat meatballs. Simmer on medium-low heat 10 to 15 min. or until meatballs are done (160ºF), stirring frequently.
• Serve noodles topped with meatballs and sauce.

BAKED THREE-CHEESE ONION DIP WITH CHIVE AND PEPPERONCINI

Steps:

• Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8-10 minutes; season with salt. Let cool.
• Pulse cream cheese and mayonnaise in a food processor until smooth.
• Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20-25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.

VEGGIES WITH CREAMY CHIVE AND ONION SAUCE

Steps:

• Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender.
• Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add cream cheese spread and milk; cook and stir 2 to 3 min. or until cream cheese is melted, stirring frequently.
• Drain vegetables; place in serving dish. Top with cream cheese sauce.