When we have family reunions, I face the uncertainty of not knowing what to make every time. Thanks, to these French Onion Meatballs, I don’t worry any longer! We traditionally have lots of ground beef in our house since we source our beef directly from farmer friends of ours! These meatballs are easy, delicious, and are sure to be the hit of the reunion when you take them!
Headed to a Reunion
One of my biggest pet peeves is going to a reunion or potluck and a family of 6 shows up with a bag of chips! Since 3 of us would be attending the reunion, I knew I wanted to take more than one dish of food! So, I mixed up a batch of what we call Steve’s corn (and T’s favorite side dish), but was also featured over a year ago by sweet Amy! Then, I whipped up a batch of these meatballs. I had no recipe and was completely winging it and using ingredients that I had in my 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! Without further ado, French Onion Meatballs!
- 1lb. ground beef
- 1lb. ground pork
- ¾ cup bread crumbs
- 2 eggs
- ⅔ cup milk
- 1 packet dry onion soup mix
- One 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.
- I throw my packet of dry onion soup mix into my bullet blender 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!)