Creamy onion meatballs
These are tasty beef based meatballs. Great over noodles, mashed potatoes or rice. They taste similar to swedish meatballs but with an onion kick.
Meatballs:
2 lb ground meat
1/2 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup milk
1/4 cup beef broth
1 egg
1/4 cup chopped parsley
1 tablespoon minced garlic
1/2 tablespoon kosher salt
1/2 tablespoon pepper
1 tsp oregano
1/4 tsp crushed red pepper flakes
The meatballs are delicious work combined tires of hearh you could us a combination of any of the following: ground pork, bed, turkeyt chicken, venison or veal. Just keep in mind that you don't want all low fat lean types of meat or you'll get a dry and dense meatball. To make meatballs, combine all ingredients, except meat. Then incorporate this mixture into the meat. Once well combined, but not overmixed, roll into consistent sized balls.
Sauce:
1 (1 ounce) envelope dry onion soup mix
1 bay leaf
1⁄2 teaspoon salt
4 cups boiling water
1⁄2 cup flour
1 cup cold water
To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
Combine flour and cold water to make a thickening agent. Add to simmering meat stock and bring back to a boil. Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent). Serve over noodles, rice or mashed potatoes.
Meatballs:
2 lb ground meat
1/2 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup milk
1/4 cup beef broth
1 egg
1/4 cup chopped parsley
1 tablespoon minced garlic
1/2 tablespoon kosher salt
1/2 tablespoon pepper
1 tsp oregano
1/4 tsp crushed red pepper flakes
The meatballs are delicious work combined tires of hearh you could us a combination of any of the following: ground pork, bed, turkeyt chicken, venison or veal. Just keep in mind that you don't want all low fat lean types of meat or you'll get a dry and dense meatball. To make meatballs, combine all ingredients, except meat. Then incorporate this mixture into the meat. Once well combined, but not overmixed, roll into consistent sized balls.
Sauce:
1 (1 ounce) envelope dry onion soup mix
1 bay leaf
1⁄2 teaspoon salt
4 cups boiling water
1⁄2 cup flour
1 cup cold water
To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
Combine flour and cold water to make a thickening agent. Add to simmering meat stock and bring back to a boil. Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent). Serve over noodles, rice or mashed potatoes.
Comments
Post a Comment