Quick French Onion Meatballs Recipes

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.

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.

Steps:

• Form ground meat into small meatballs and fry in frying pan until all sides are brown.
• Pour off most of fat and add, mushroom soup, water& onion soup mix.
• Simmer until gravy is thickened.
• Serve over rice or cooked noodles.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
• Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
• Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
• Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
• Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
• Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
• Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
• Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
• Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
• Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.

Steps:

• Place meatballs in 4- to 6-quart slow cooker. Mix gravy, soup mix (dry) and sherry in medium bowl. Pour over meatballs; stir gently to mix.
• Cover and cook on low heat setting 3 hours 30 minutes to 4 hours 30 minutes or until meatballs are hot. Meatballs will hold on low heat setting up to 2 hours.

Steps:

• In a bowl, mix all of the meatball ingredients except the olive oil together. Form mixture into golfball-sized meatballs.
• Add olive oil to a cast-iron skillet and heat to medium high heat. Sear meatballs on all sides, turning every few minutes, then set aside once finished.
• To make the broth, add a stick of butter to a cast-iron skillet on medium high heat. Then, add onions, olive oil, and salt and pepper to a skillet and cook down for ½ hour, stirring every few minutes.
• Then, add sherry and sugar and cook for another 20 minutes stirring occasionally.
• Increase heat to high, add minced garlic, and stir constantly for 2-3 minutes. Then, add beef broth and reduce heat to a simmer.
• Stir in salt, pepper, thyme, oregano, bay leaves, and gravy master.
• Add meatballs back into the broth and simmer till meatballs reach a minimum temperature of 165°F, stirring occasionally.
• Cover meatballs with gruyere and parmesan and put under broiler till cheese is melted and bubbly.
• Serve warm.

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.

Steps:

• Place meatballs in a 4-quart slow cooker.
• Mix remaining ingredients together in a small bowl. Pour over the meatballs and stir gently.
• Cover and cook on LO heat for 3-1/2 to 4-1/2 hours.