Buffet Meatballs In Onion Sauce For 20 Recipes

BUFFET MEATBALLS

Steps:

• In a small saucepan, combine juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted., Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through. If desired, sprinkle with parsley.

HOLIDAY BUFFET MEATBALLS

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Place meatballs in a casserole dish.
• Bake in preheated oven until warmed through, about 10 minutes.
• Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, cloves, garlic salt, and beef bouillon cube in a saucepan; bring to a boil, stirring often. Reduce heat to low and simmer for 5 minutes. Pour sauce over meatballs; cover dish with aluminum foil.
• Continue baking in oven until meatballs are hot, about 20 minutes.

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.

MEATBALLS IN ONION SAUCE

Steps:

• Soak bread crumbs in milk.
• Mix all remaiing meatball ingredients except butter.
• Form into walnut sized meatballs.
• Brown them well in the butter.
• Cover and simmer 1 hour.
• Sauce:
• Saute onions in butter until carmelized.
• Blend in flour and salt.
• Slowly add milk and beef broth.
• Stir until it thickens somewhat.
• Pour over meatballs and serve.

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 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.

MEATBALLS IN TOMATO GARLIC SAUCE

Steps:

• Make meatballs:
• In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.
• make sauce:
• In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
• Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.

HERB AND ONION MEATBALLS IN TOMATO SAUCE

Steps:

• Meatballs: Preheat oven to 350° F (180° C). Combine soup mix with egg, bread crumbs, basil, oregano, thyme and pepper. Crumble in beef and using your hands to gently combine. Form beef into 28 meatballs, each about 1-in (2.5 cm) in diameter. Set meatballs on a foil-lined baking sheet. Bake for 20 minutes, turning twice, or until cooked through. Transfer to an 8 cup (2 L) casserole dish.
• Sauce: Place half the can of tomatoes in a blender and pulse until smooth. Blend in tomato paste, garlic and pepper. Stir in remaining diced tomatoes. Pour sauce mixture over the meatballs. Bake for 30-35 minutes, or until hot and bubbly. Sprinkle shredded cheese over the centre of the dish for the last 5 minutes of baking. Serve with hot, cooked spaghetti.

FRENCH ONION CHICKEN MEATBALLS

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.