Best Mas Meatballs French Onion Gravy Recipes

FRENCH ONION MEATBALLS

French Onion Meatballs image

These meatballs are savory and delicious served on top of creamy mashed potatoes. If desired, serve on top of hot cooked egg noodles, or hoagie rolls with caramelized onions.

Provided by thedailygourmet

Categories Main Dish Recipes Meatball Recipes

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

1 egg
¼ teaspoon oregano
1 tablespoon water
½ cup panko bread crumbs
½ pound 80% lean ground beef
1 (1.4 ounce) package dry French onion soup mix (such as Knorr®), divided
1 cup water, divided
1 tablespoon heavy whipping cream
½ cup grated Gruyere cheese

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.

Nutrition Facts : Calories 512.6 calories, Carbohydrate 31.6 g, Cholesterol 211.7 mg, Fat 29 g, Fiber 1.3 g, Protein 37.5 g, SaturatedFat 13.3 g, Sodium 2062 mg, Sugar 1.2 g

MA'S MEATBALLS & FRENCH ONION GRAVY

Ma's Meatballs & French Onion Gravy image

I came up with version of meatballs after reading several recipes and adapting my version of meatloaf. Same thing with the french onion gravy. We love mushrooms, black olives, garlic, onions, which are liberally used in this dish. No added salt besides what is already included in ingredients used. This makes a lot, I got 40 odd 1 1/2-2" meatballs. Good news: you can freeze any leftovers in a gallon freezer zip baggie for another meal should you be like we are, just the two of us now.

Provided by Carol Reams @CarolReams

Categories Beef

Number Of Ingredients 21

Ingredients

- ma's meatballs recipe
1 pound(s) lean ground beef
1 pound(s) ground pork [not sausage]
3 - large or extra large eggs
3/4 cup(s) milk [i use canned evaporated milk]
1 large garlic clove [size of a very small onion] or several small cloves, grated fine
1 small onion, grated
2-3 - heaping tsp muffuletta [olive salad mix]
- fresh or jarred parsley to suit taste
- fresh ground or regular black pepper to suit taste
1-2 cup(s) bread crumbs, seasoned
- french onion gravy recipe
1 stick(s) butter
1 large onion, chopped
1 large garlic clove [size of a very small onion] or several small cloves coarsely minced
1 8 ounce(s) package fresh mushrooms, sliced
1 6 ounce(s) canned black olives, drained and sliced
1 package(s) french onion soup mix [use both pouches in the box]
1/2 cup(s) flour
5 1/2 cup(s) water or 4 c water and 1 12oz bottle cooking white wine
- fresh ground or regular black pepper to suit taste

Steps:

Place both packages of ground meat in a large mixing bowl.
Break the eggs into the bowl, and add the milk. I use my metal 'squiggle' shaped potato masher to mix the meats and liquids together using a slight twisting motion as I mash. This method really blends the meats together much better than trying to hand mix or use a cooking spoon.
I used a flat grater that can be laid over the top of the bowl to grate the garlic clove[s] directly into the meat mixture using the fine grater section. Then used the bigger grater section to more coarsely grate the small onion into the meat mixture. This way both veggies juice goes right into the bowl, too.
Add the muffuletta, parsley & black pepper. Mix in using the potato masher.
Start adding the seasoned bread crumbs a bit at a time, and mix in with potato masher. Repeat the process unit the meat mixture is dry enough to hold a ball shape, but still has some moisture to it.
I don't have a meatball maker, so used a soup spoon to scoop out the meat mixture and then rolled the balls. Mine ranged from 1 1/2-2" roughly.
Brown the meatballs in a large non-stick skillet, I did this in stages so I could roll the meatballs around easier. Place browned meatballs in a large baking dish, you may need 2 smaller baking pans depending on the size of your meatballs.
Bake the browned meatballs at 350 degrees for 30 minutes to cook them the rest of the way. Spray the baking dish with pan pal.
While baking the meatballs, in a large pot, melt 1 stick of butter, add the onions and garlic and cook until onions are transparent. Add the sliced mushrooms and black olives. Let cook a few minutes, then sprinkle the flour over the veggies in the pan and stir to coat them well.
Add both pouches of onion soup mix, and 5 1/2 C water or 4C water & 1 12 oz bottle of cooking white wine. Cook on med/high heat until gravy starts to thicken a little, add the baked meatballs, cover & simmer another hour or so.