Smothered Meatballs Food

SMOTHERED MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, salt and pepper. Mix thoroughly.
• Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 30 minutes. While meatballs are baking, start the sauce.
• In a 9x13 inch baking dish, mix the soup, mushrooms, sour cream, milk, browning sauce, salt and pepper to taste. Blend well.
• When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20 to 30 minutes, or until sauce begins to bubble.

GRAVY-SMOTHERED MEATBALLS OVER CHIVE MASHED POTATOES WITH ROASTED GREEN BEANS

Steps:

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Finely chop chives. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4). Trim green beans, if necessary.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives, salt, and pepper. Keep covered off heat.
• While potatoes cook, in a medium bowl, combine beef, panko, minced onion, 1 TBSP water (2 TBSP for 4 servings), half the Fry Seasoning (you'll use the rest later), salt (we used ½ tsp kosher salt; 1 tsp for 4), and a pinch of pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
• Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.)
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add sliced onion; cook, stirring, until softened, 7-9 minutes. Add a drizzle of oil, half the flour (all the flour for 4), and remaining Fry Seasoning; cook, stirring, until lightly browned, 1-2 minutes. Whisk in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a simmer, whisking, until thickened, 2-4 minutes. Reduce heat to low; stir in another 1 TBSP butter.
• Season gravy with salt and pepper. Add meatballs and stir to coat. (TIP: If gravy seems too thick, stir in a splash of water.) Turn off heat. Divide potatoes between plates; top with meatballs and gravy. Add green beans to the side. Garnish with remaining chives and serve.

SMOTHERED MEATBALLS

Steps:

• Combine beef and crumbs; add eggs, milk, salt, pepper, and onion.
• Mix thoroughly; shape into balls.
• Brown in vegetable oil; drain excess fat.
• Add soup and cook slowly for 20 minutes or until meatballs are tender.
• Serve over hot noodles.

SMOTHERED MEATBALLS

Steps:

• In a bowl, soak bread in 1/4 cup of milk for 2 minutes. Add eggs, seasonings and onion; mix well. Stir in beef; shape into 1-in. balls. In a skillet, brown meatballs in oil; drain, Combine soup and the remaining milk; pour over meatballs. Stir until the sauce is heated. , Pour into a 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes or until hot and bubbly.

THE JUICIEST MEAT BALLS EVER

Steps:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

SMASHED MEATBALL BURGERS

Steps:

• In a large bowl, mix together the egg, breadcrumbs, milk and Parmesan and set aside.
• Heat the oil in a skillet over medium-high heat and add the onion and a pinch of salt. Cook, stirring, until softened, 5 to 7 minutes. Add the garlic and fennel seeds and cook for another minute. Set aside to cool.
• Add the ground beef and ground pork to a medium bowl, spreading it out, and sprinkle the surface evenly with 1 teaspoon salt, a few turns of black pepper, a good pinch of crushed red pepper, the oregano and the parsley. Add the cooled onion mixture to the meat mixture. Mix with your hands quickly until just combined (don't overmix). Divide into 6 parts and shape into balls. Sprinkle with salt and pepper.
• Heat a large cast-iron skillet or a griddle over medium heat and add a thin layer of oil. Cook the meatballs on one side until a brown crust is formed, 1 to 2 minutes, then flip and cook for 2 minutes; then smash with a big metal spatula. Top each with a slice of cheese and cook until the cheese is melted and the internal temperature is 160 degrees F, about 5 more minutes.
• Toast the rolls or focaccia either in a skillet or the oven, then spread each side with marinara sauce. Top each with a patty and 2 big leaves of basil. Enjoy!