French Onion Beef Meatballs Food

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:

• 1. In crock pot, whisk together soup mix, soups, and water.
• 2. If using Great Value Brand Frozen Homestyle Meatballs, remove from freezer and place in slow cooker. Stir together with sauce.
• 3. Cook on low heat for about 4 to 6 hours or on high for about 2 to 3 hours, gently stirring occasionally. Serve hot.
• 4. This recipe can easily be doubled or even tripled if you need to make a lot for a party or other get together. The frozen meatballs saves time and is very easy. I prefer the Great Value (Walmart) brand over the others that I've tried. Enjoy!

FRENCH ONION STUFFED MEATBALLS

Steps:

• In a large nonstick pan over medium-low heat, saute onions and butter stirring occasionally until golden brown and caramelized.
• Add the thyme, salt, water, bouillon, and wine. Cook over medium heat until reduced by half. Let cool.
• Combine the milk soaked bread, 1/2 cup panko, parsley, pepper, salt, and egg in a bowl and mix together until everything is a happy gloopy mess. Mix in the ground beef with your hands until the gloopy mess is evenly distributed into the meat. If necessary to make the meat formable, mix in additional 1/4 cup of panko.
• Grab a small handful of the meat and flatten in your palm. Add some cheese and onions, and fold meat over and around it, sealing the edges as best as you can. This is a messy process. Repeat until all meat has been stuffed.
• In a large nonstick skillet, heat canola oil over medium high heat. Brown meatballs on all sides. Remove to an oven safe dish when browned. Don't worry about these cooking all the way through. They will finish cooking in the oven.
• Make sauce by combining all ingredients in a saucepan, and simmering for 10 minutes. Pour over meatballs, and top the meatballs with any extra onions, with the shredded mozzarella cheese, and any extra provolone you didn't use to stuff the meatballs.
• Bake at 350 for 30 minutes, Remove, top with fresh chopped parsley, and serve with mashed potatoes.

FRENCH ONION MEATBALLS

Steps:

• In a large bowl, combine Beef Mince, Onion, Breadcrumbs, French Onion Soup Mix, Egg and Worcestershire Sauce. Mix well.
• Roll mixture into even balls, no bigger than level dessert spoon, dust individual balls with plain flour and place on dinner plate (or container to out meatballs on). When complete put in fridge for minimum of 10 minutes to set.
• Turn fan forced oven to 200 degrees Celsius to lightly spray tray and place the meatballs place in oven for approx 10 minutes.

FRENCH ONION MEATBALLS

Steps:

• Thoroughly combine all the ingredients except for the condensed soup & gravy mix.
• Form meat mixture into meatballs.
• In a hot pan, add 1T olive oil and brown each meatball to brown on both sides. Remove them from the pan once browned.
• In a small saucepan, make the gravy according to the directions on the package and when whisk in the can of condensed soup. Heat to bubbling.
• Transfer the meatballs to a baking dish or crock pot. Pour gravy mixture over all.
• Bake at 350 for at least 20 minutes, uncovered.
• Serve over noodles, masked potatoes, or rice.

QUICK FRENCH ONION MEATBALLS

Steps:

• Put meatballs in a slow cooker.
• Mix together the gravy, soup mix, and sherry.
• Pour over meatballs and mix slightly.
• Cover and cook on low setting for 3 1/2 to 4 1/2 hours.

BAKED FRENCH ONION MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef, sausage, onion, eggs, and oats in a large bowl. Mix until well combined. Shape into meatballs and place in a 9x13-inch baking pan.
• Bake in the preheated oven until well browned, about 40 minutes. Carefully pour off the grease.
• Pour beef broth and mushroom soup into a bowl. Fill the empty soup can with milk and pour into the bowl. Add onion soup mix; stir until combined. Pour sauce over the meatballs.
• Continue baking until hot and bubbling, about 50 minutes.

FRENCH ONION CHICKEN MEATBALLS

Steps:

• Melt the butter in a 10-inch skillet over medium heat. Add the sliced onions (the pan will be very full). Cook the onions, stirring them occasionally, for about an hour or until they have turned a light golden-blonde colored. At this point, turn the heat to medium-low and keep cooking them, stirring occasionally, until they are soft and a deep golden brown in color, approximately 30 to 40 minutes longer.
• Turn the heat back to medium and pour the wine into the pan with the onions. As it simmers, scrape up any browned bits off the bottom of the pan. Once the wine has cooked away transfer the onions to a clean plate.
• In a large bowl, combine the breadcrumbs, herbs, salt, pepper, and egg. Add the ground chicken and, using a wooden spoon or your hands, mix it with the breadcrumb and egg mixture just until combined.
• Scoop approximately one ounce of the mixture to form the meatballs. You should be able to make 16 meatballs.
• Once the onions are ready and you've removed them from the pan, add the olive oil to that same pan. Heat it over medium heat. Place the meatballs in a single layer and cook them until they are browned on all sides. Transfer them to a clean plate.
• In the same skillet, melt the butter over medium heat. Add the flour and whisk it with the butter until combined. Add about a 1/2 cup of the chicken stock and, whisking continuously, combine it with the butter and flour. As you whisk you should be scraping up any browned bits off the bottom of the pan.
• Whisking continuously, add the rest of the chicken stock. Bring the pan to a boil and cook the sauce for about five minutes, or until it starts to thicken. Add the caramelized onions and stir to combine. Lower the heat to maintain a simmer. Add the meatballs to the sauce and continue cooking the sauce until it's glossy and thickened about five to ten minutes.
• At this point, you can sprinkle the cheese over the meatballs and either cover the pan to melt the cheese or stick the pan under the broiler for a couple of minutes. Garnish the meatballs with parsley, if using.

FRENCH ONION SMOTHERED MEATBALLS

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine ground beef, green pepper, onion, eggs, browning/seasoning sauce, bread crumbs, salt and pepper; mix thoroughly. Shape meat mixture into meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet; bake 30 minutes. While meatballs are baking, make sauce. In a 9 × 13 inch baking dish, whisk together soup mix, soups and water. When the meatballs are done baking, remove them from the baking sheet and place them into the soup mixture; coat the meatballs in the soup mixture. Return them to the oven; bake 20 - 30 minutes, or until sauce begins to bubble. **To save time, frozen meatballs can be used.

THESE FRENCH ONION CHICKEN MEATBALLS (LOW CARB

Steps:

• Preheat your oven to 450 degrees. Line a baking sheet with parchment paper and set it aside.
• In a large mixing bowl, combine all meatball ingredients. Mix well with your hands or a spoon until combined.
• Scoop the chicken mixture with a 1½ - inch cookie scoop onto the parchment paper-lined cookie sheet.
• Using wet hands form the meatballs and place them back on the baking sheet.
• Bake for 8-10 minutes or until the internal temperature is 165F. Keep oven on to melt the cheese on top.
• Heat a large oven-safe skillet over medium-low heat and add the olive oil. Add sliced onions and salt, cook until very soft and golden brown, about 20 minutes, add butter halfway after cooking. Stirring them often to prevent burning.
• Add in the minced garlic and cook for an additional minute.
• Add the fresh thyme and beef broth. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.
• Add the baked meatballs to the skillet, top with some of the caramelized onions, and then the cheese over the meatballs.
• Add pan to the 450F oven and bake until cheese has melted about 3-5 minutes. Serve them warm, garnish the meatballs with fresh parsley.

SKILLET FRENCH ONION ANGUS MEATBALL BAKE

Steps:

• DirectionsIn a 12-inch cast-iron skillet, melt butter with olive oil over medium-low heat. Add onions and garlic; cook, stirring occasionally, until softened and lightly browned, about 25 minutes. Stir in flour; cook, stirring occasionally, for 5 minutes. Stir in broth, thyme, salt, and pepper; add in the meatballs and bring to a boil. Reduce heat; simmer until slightly thickened, about 20 minutes. Preheat oven to broil. Sprinkle cheese onto meatballs. Broil 6 inches from heat until cheese is melted and lightly browned, 3 to 5 minutes. Garnish with thyme, if desired. Serve immediately. *For a different flavor, substitute with Rosina Homestyle Meatballs

FRENCH ONION MEATBALLS

Steps:

• Preheat the oven to 375˚F.
• To make meatballs: Combine the ground beef, bread crumbs, parmesan cheese, Italian seasoning, half the onion soup mix (about 1 tbsp), worcestershire, milk and eggs.Roll into 18 meatballs, about 1.5-2 inches each.
• Heat a large, oven proof skillet over medium high heat. Add the olive oil and once it is hot, lay the meatballs in the pan. Cook on each side for 2-3 minutes, or until seared. Then remove the meatballs from the skillet and set aside (they will finish cooking later.
• Add the onions, butter, 1/4 cup broth, and remaining onion soup mix and reduce the heat to medium low. Allow the onions to cook for 8-12 minutes, stirring regularly. You can add broth as they cook to keep moisture in the skillet if needed. They should become translucent and caramelized once done.
• Place the meatballs back into the skillet, add the remaining broth, and top with swiss cheese then bake in the oven for 10-15 minutes, or until meatballs are done (160˚F internal temperature.)Optional: Turn the oven to broil for the last 1-2 minutes of the cooking time to toast the cheese more heavily.
• Once done, garnish with freshly chopped parsley and serve over thick sliced garlic toast, or mashed potatoes.

FRENCH ONION MEATBALLS

Steps:

• Mix first 6 ingredients together and season with salt and pepper. Roll into desired size balls. Place on baking sheet and bake at 400 degrees for 15 minutes. Remove from oven and toss into a slow cooker. Add remaining ingredients and cook on low for 4 hours.