Divide evenly into ping-pong sized meatballs or portion and shape into 3/4 to 1-inch thick oval patties. Stir until fat is absorbed. and enjoy the meatballs with the homemade creamy mushroom gravy! Don’t forget to check the video for more tips (with a big shout out too!) Place meatballs on the prepared baking sheet. Pre-cooked Salisbury Meatballs and Onion Gravy can be reheated from frozen in a skillet covered with a lid over med-low heat. Start frying meatballs in a frying pan and chop 1 onion and slice 1 add onions to a casserole pot and gently fry When meatballs are sealed/ cooked add to pot STEP 6 Mix gravy and add to casserole pot to cover the meatballs and onions simmer on low 1/4 heat or place in oven for 30 mins - 1hr turn on potatoes now if cooking for an hour In a large skillet, heat 1 tablespoon of olive oil over medium heat. ADD 2 teaspoons drippings from meatballs. Slowly add broth, stirring constantly, to make a smooth gravy. 4) Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Shape mixture into meatballs. If you notice the sauce becoming too thick, simply dilute with a bit of water or beef stock if you have any on hand. Sprinkle 1/2 of the French onion mix on top and mix until thoroughly combined. Place on prepared rack over baking sheet. Combine chuck, parsley, scallion, salt, and pepper. Place 1lb meatballs (frozen or fresh) in one layer and brown from all sides, turning each meatball using a tong. Bake meatballs for 20 minutes. I use a large skillet to make the gravy, because the meatballs go into the gravy after baking, and I need lots of room! To make these Swedish meatballs in sauce, I sauteed onions before adding the to the meatballs and let me tell you – the sweetness of the caramelized onions is mouthwatering! Drop by the rounded teaspoonful into the simmering gravy. To make the meatballs in mushroom gravy, we’ll use only 1lb of meatballs. I make 4 cups of gravy, following the instructions on the packet. Enjoy onion meatballs with creamy mushroom gravy! Sprinkle flour over onions. Cook for about 5 minutes, then turn the meatballs over. Adding sauteed onions should be a requirement for all meatballs, not just Swedish meatballs! https://www.food.com/recipe/quick-n-easy-meatballs-n-gravy-33836 Remove cover and cook until onions area deep golden brown, about 20 minutes longer. It is also this yellowish sauce/gravy that makes them so tasty. Slice the mushrooms. The brown gravy I love (and is a must) for these meatballs is McCormick Brown Gravy. This is a pretty versatile dish because you can serve these meatballs with mashed potatoes, pasta, over rice or even toasted bread. Add onions, thyme, salt and pepper, and saute until onions are translucent and tender, about 10 minutes. 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