Mas Meatballs French Onion Gravy Recipes

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 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.

MA'S MEATBALLS & FRENCH ONION GRAVY

Steps:

• Place both packages of ground meat in a large mixing bowl.
• Break the eggs into the bowl, and add the milk. I use my metal 'squiggle' shaped potato masher to mix the meats and liquids together using a slight twisting motion as I mash. This method really blends the meats together much better than trying to hand mix or use a cooking spoon.
• I used a flat grater that can be laid over the top of the bowl to grate the garlic clove[s] directly into the meat mixture using the fine grater section. Then used the bigger grater section to more coarsely grate the small onion into the meat mixture. This way both veggies juice goes right into the bowl, too.
• Add the muffuletta, parsley & black pepper. Mix in using the potato masher.
• Start adding the seasoned bread crumbs a bit at a time, and mix in with potato masher. Repeat the process unit the meat mixture is dry enough to hold a ball shape, but still has some moisture to it.
• I don't have a meatball maker, so used a soup spoon to scoop out the meat mixture and then rolled the balls. Mine ranged from 1 1/2-2" roughly.
• Brown the meatballs in a large non-stick skillet, I did this in stages so I could roll the meatballs around easier. Place browned meatballs in a large baking dish, you may need 2 smaller baking pans depending on the size of your meatballs.
• Bake the browned meatballs at 350 degrees for 30 minutes to cook them the rest of the way. Spray the baking dish with pan pal.
• While baking the meatballs, in a large pot, melt 1 stick of butter, add the onions and garlic and cook until onions are transparent. Add the sliced mushrooms and black olives. Let cook a few minutes, then sprinkle the flour over the veggies in the pan and stir to coat them well.
• Add both pouches of onion soup mix, and 5 1/2 C water or 4C water & 1 12 oz bottle of cooking white wine. Cook on med/high heat until gravy starts to thicken a little, add the baked meatballs, cover & simmer another hour or so.

MEATBALLS AND GRAVY

Steps:

• In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

MEATBALLS - FRENCH STYLE (WITH GRAVY)

Steps:

• In a bowl mix the first 8 ingredients and form into 25 - 30 meatballs (about the size of a walnut).
• In a large fry pan, heat the butter (the French cook mainly with butter - not oil and this really does make a BIG difference to the overall dish). Add the prepared meatballs (I try to make mine during the day so that dinner is on the table faster). Gently fry over a medium heat (don't burn your butter) for 10 - 15 minutes shaking your pan regularly to shift the meatballs to cook on all sides.
• Reduce heat to low (once meatballs are ALMOST cooked through) and add the remaining ingredients. Simmer and shake the pan often for 5 minutes (sauce will thicken). Serve with buttered rice or mashed potatoes.

FRENCH ONION MEATBALLS W/GRAVY OR BBQ SAUCE

Steps:

• Pre-heat oven at 350 degrees In med-lrg mixing bowl add beef and ground pork, mix together .. add all other dry ingredients , then eggs. Mix well ... form meatballs (a bit larger than walnut size) and place in large baking dish sprayed with non stick cooking spray. Bake approx 30-35 minutes. When meatballs are nicely browned remove from oven. Serve on platter with w/toothpicks and favorite gravy or dipping sauce.
• Note: you can make a delicious gravy from the leftover drippings from meatballs if you choose. Gravy directions and ingredients: Add 1 heaping tbs flour or "Wondra" to 1/2 cup ice cold water, stir until well mixed (no clumps) .. add flour mixture to hot drippings, stir well ... add a few drops of gravy master or kitchen bouquet ... a few shakes of garlic powder ... salt and pepper to taste . Raise stove heat to medium, slowing add approx. 1 1/2 cups of water ...stir until smooth .
• Suggestion: add a small can of mushroom pieces and stems to gravy.