French Onion Beef Meatballs Recipes

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.

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:

• 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:

• 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.

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.

FRENCH ONION TURKEY MEATBALLS RECIPE BY TASTY

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.

FRENCH ONION SOUP WITH MEATBALLS

Steps:

• In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours., Ladle soup into 6 broiler-safe 16-oz. ramekins. Top each with 3 slices of bread and 2 slices of cheese. Broil 4-6 in. from heat until cheese is melted, 2-3 minutes. Serve immediately.

FRENCH ONION MEATBALLS

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.