FRENCH ONION MEATBALLS
These meatballs are savory and delicious served on top of creamy mashed potatoes. If desired, serve on top of hot cooked egg noodles, or hoagie rolls with caramelized onions.
Provided by thedailygourmet
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 512.6 calories, Carbohydrate 31.6 g, Cholesterol 211.7 mg, Fat 29 g, Fiber 1.3 g, Protein 37.5 g, SaturatedFat 13.3 g, Sodium 2062 mg, Sugar 1.2 g
FRENCH CANADIAN MEATBALL STEW
This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.
Provided by Nancy Carreiro
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
- Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
- Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
- Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
- Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g
MEATBALL STEW
Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.
Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.
FRENCH ONION SOUP WITH MEATBALLS
I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall-it's comfort food for the soul. -Crystal Holsinger, Surprise, Arizona
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 403 calories, Fat 26g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1760mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
FRENCH CANADIAN RAGOûT DE BOULETTES (MEATBALL STEW)
The French Canadian Ragoût de Boulettes or Meatball Stew Recipe is a French Canadian traditional meal that you definitely have to make for Christmas!
Provided by Lyne
Categories Recipes
Time 2h15m
Number Of Ingredients 16
Steps:
- 1. Grind all three meats together in a food processor.
- 2. Place meat into a big bowl.
- 3. Add onion, parsley, ginger, cinnamon, ground cloves, dry mustard, and pepper.
- 4. In a small bowl, put the bread and milk together.
- 5. Blend together well with a spoon or your hands.
- 6. Add the bread mixture to the meat mixture.
- 7. Mix well with a spoon or your hands.
- 8. Shape and roll mixture into meatballs.
- 9. Heat 2 tbs of vegetable oil in a large skillet or saucepan over low heat.
- 10. Add about 25 meatballs to a large skillet or saucepan and cook until meatballs are cooked throughout and no longer pink, flipping a few times to cook evenly, about 12 to 15 minutes, depending on thickness. Repeat until they are all cooked.
- 11. Remove fat from skillet. Add 2 cups of warm water. Cover and cook at low heat for 30 minutes. Stir occasionally.
- 12. In a jar (Mason), add the warm cup of water and the browned flour. Close lid and shake or simply mix with a spoon until it's mixed.
- 13. Pour in the stew, stir regularly until the gravy has thicken (at least 15-30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.
- Enjoy!
Nutrition Facts : Calories 142 kcal, Carbohydrate 6 g, Protein 6 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 23 mg, Sodium 58 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
FRENCH ONION MEATBALLS
This one pan dinner is packed with flavor, hearty and and comforting. These beefy meatballs pair amazingly with the sweet caramelized onions and gooey cheese and are amazing served with mashed potatoes or garlic toast.
Provided by Kimber
Categories Dinner
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 3 meatballs, Calories 551 kcal, Carbohydrate 20 g, Protein 32 g, Fat 38 g, SaturatedFat 16 g, TransFat 2 g, Cholesterol 167 mg, Sodium 983 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 17 g
MEATBALL STEW
Make and share this Meatball Stew recipe from Food.com.
Provided by LAURIE
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine beef, crumbs, basil, egg and garlic.
- Shape into 20 balls.
- Brown in deep skillet over medium low heat.
- Drain fat.
- Stir in soup, water and vegetables.
- Heat to boiling.
- Reduce heat and simmer, covered 30 minutes until veggies are tender.
- Add a little more water if necessary.
FRENCH ONION MEATBALLS
Just four ingredients and these meatballs are prepared for cooking in 5 minutes! Try this easy appetizer - perfect for French cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 3h35m
Yield 72
Number Of Ingredients 4
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.
Nutrition Facts : Calories 45, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 120 mg
FRENCH ONION MEATBALLS
This is nice and easy to do, even for a novice like me. This recipe was published in Woman's Day dated 9 April 2012
Provided by kdav-06340
Categories Meatballs
Time 25m
Yield 25 Meatballs, 5 serving(s)
Number Of Ingredients 8
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.
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RAGOûT DE BOULETTES (FRENCH CANADIAN MEATBALL STEW)
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- Roughly chop celery root, carrots, parsley, parsnip, and leek and add to a bowl. Roughly chop half the onion and add to the bowl. Mince the other half of the onion. Mince savory and trim green beans and set aside.
- Add roughly chopped vegetables and pork hock to a large pot. Add salt, pepper, bay leaves, and allspice, then cover with cold water and bring to a boil over medium heat. Once boiling, reduce heat to medium-low and simmer for 1.5 hours. In the meantime, blanch green beans for approx. 2 min. in a separate pot of salted water. Drain and set aside. Remove the pork hock and chop off the meat for serving. Strain the broth into a liquid measuring cup and discard vegetables.
- Mix ground pork, cloves, remaining onion, cinnamon, and mustard, in a large bowl. Season with salt and pepper, then use wet hands to form into small balls. Roll the meatballs lightly in half the flour. Melt some butter in a large frying pan and fry the meatballs, in batches if needed.
- When meatballs are golden brown, add reserved broth. Cover and simmer on medium-low heat for approx. 20 min. Mix remaining flour with water and add to the broth. Simmer approx. 5 min. more.
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