Creamy Roasted Garlic And Onion Meatballs Recipes

CREAMY ROASTED GARLIC AND ONION MEATBALLS

Steps:

• In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 10 to 12 minutes, stirring frequently, until golden brown.
• Sprinkle flour and pepper over onion mixture. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in meatballs.
• Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened and meatballs are hot. To serve, place in 1 1/2- to 2-quart slow cooker on Low heat setting. Meatballs will hold up to 2 hours in slow cooker. Garnish with chopped fresh parsley.

EASY CREAMY ROASTED GARLIC MEATBALLS

Steps:

• In a medium bowl, combine the egg, ground meat, breadcrumbs, salt, pepper, and cilantro. You can use a wooden spoon or your hand, mix until well combined. Using an ice-cream scooper of your hands roll the meat into 1-2 inch balls. Arrange 1 inch apart in a 13x9 pan or cookie sheet. Bake for 20-5 minutes or until the meatballs are slightly browned. pour the entire progresso sauce on the meatballs and leave for another 2 minutes. Remove from oven and serve warm.

CREAMY GARLIC MEATBALLS

Steps:

• In a large saucepan, combine flour and soups. Stir in the water and seasonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add meatballs; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Serve over mashed potatoes.

IKEA MEATBALLS IN SAUCE (SWEDISH MEATBALLS)

Steps:

• Combine 1/2 cup panko bread crumbs and milk and allow bread crumbs to soak up milk.
• Heat 1 tablespoon olive oil in large pan (I used cast iron one) on medium high. Add chopped onions and sauté until translucent, about 5 minutes. Add garlic and oregano and sauté for another minute. Turn off heat.
• In a medium bowl, combine ground beef, ground pork, soaked bread crumbs and sautéed onion/garlic/oregano mixture. Mix in with salt and pepper. Add 1 egg and combine using a wooden spoon until the entire egg is mixed in.
• Using a tablespoon for measuring and your hands for rolling, start making those meatballs. I just rolled them between my palms and got 18 average size meatballs.
• On medium high heat, brown meat balls on all sides, carefully turning so they don't break apart. Cook them for about 10 minutes, making sure they are not raw inside. Remove meatballs and put them on a large plate.
• Reduce heat to low and add 4 tablespoons butter to hot pan. Once butter is melted, whisk in 3 tablespoons flour and cook for 1-2 minutes until golden brown.
• Add in 2 cups beef broth and simmer for 2 minutes. Next add in 1 cup heavy cream, 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard. Simmer until sauce thickens just a bit. Taste it and add salt and pepper if necessary (depends on whether your broth is sodium free or not).
• Add meatballs into sauce, cover and simmer on low heat for about 10 minutes.