Well, since my mom has bugging me like crazy for this recipe, I thought I better knock it out and get it to you my readers! A couple weeks ago we had a family reunion on a Saturday at noon. Friday night I was at my moms for supper and game night. I hadn’t gotten groceries and I hadn’t even planned what I was going to take! I happened to say to my mom, “I’m thinking some sort of meatballs because I know I have a lot of ground beef”. She was happy and looking forward to it, so I had to stick to my word of course!
Since 3 of us would be attending the reunion, I knew I wanted to take more than one dish of food! (Pet peeve of mine is going to a reunion or banquet potluck of some sort and a family of 6 shows up with 2 bags of chips! REALLY?! But, I digress…) So, I mixed up a batch of what we call Steve’s corn (and T’s favorite side dish minus the green peppers because I didn’t have any), but was also featured over a year ago by sweet Amy! And then, I whipped up a batch of these meatballs (completely on the fly, completely using what I had in the cupboards). To say they were a hit at the reunion would be an understatement. Of course, hurrying as I was, no pictures were taken that day, so I had to remake them and made T “suffer” through eating them on noodles! They were a hit again! So, without further ado (because I’m pretty sure my mom just skipped reading the entire story and scrolled down to the recipe), French Onion Meatballs!
- 1lb. ground beef
- 1lb. ground pork
- ¾ cup bread crumbs
- 2 eggs
- ⅔ cup milk
- 1 packet dry onion soup mix
- 1 can Campbells French Onion Condensed Soup
- 1 packet Southeastern Mills Classic Brown Gravy Mix
- Begin by thoroughly combining all ingredients except for the last 2.
- Form into meatballs of your size. Mine were about 1-1½ inch in diameter.
- In a hot pan pour about 1T olive oil and place your meatballs in the pan to get a good "brown" or sear on them. Roll over to all sides if possible.
- Remove the meatballs from the stove top.
- In a sauce pan, make the gravy according to the directions on the package and then whisk in the can of French Onion Soup.
- Heat to bubbling.
- Transfer the meatballs from the fry pan to a baking dish or crock pot. Then, pour the gravy over all.
- If cooking in the oven, bake for at least 20 minutes at 350 uncovered. If cooking in a crock-pot or slow-cooker, cook for at least an hour and a half on medium heat.
- Serve over noodles, mashed potatoes, or rice.
A couple of notes from the cook regarding these meatballs!
- I throw my packet of dry onion soup mix into my bullet and grind it up to a powder before putting it in my meat. This avoids having large pieces of dried onions and not having it evenly dispersed.
- This makes quite a few meatballs (at least 24, if I remember correctly). I fried them all up and then placed 1/2 – 2/3 of them in a container to put in the freezer. The remaining was still more than enough for T and I!
- While you can bake these in the oven, I think they are better slow-cooked.
Well, there you have it! French Onion Meatballs. Give them a try and let me know what you think!
Cooking Tip: Typically I will throw 2-3 packets of dry onion soup mix in my bullet, at a time, and grind to a powder, and then place in a Tupperware container for future use. Then, if I want to use it to season something, I can just throw the desired amount in my recipe instead of using an entire packet (which can be over powering at times!)