Follow these steps for perfect results
ground beef
onion
finely chopped
dried breadcrumbs
French onion soup mix
egg
lightly beaten
Worcestershire sauce
tomato sauce
to serve
In a large bowl, combine ground beef, finely chopped onion, dried breadcrumbs, French onion soup mix, lightly beaten egg, and Worcestershire sauce.
Season the mixture to taste.
Roll the mixture into walnut-sized meatballs.
Dust the meatballs with flour to coat them evenly.
Arrange the flour-dusted meatballs on a baking tray lined with parchment paper.
Chill the prepared meatballs in the refrigerator for 10 minutes.
Heat a large frying pan over medium heat.
Lightly coat the heated frying pan with oil.
Cook the meatballs in the frying pan for 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through.
Serve the cooked meatballs hot or cold with tomato sauce.
Expert advice for the best results
For a richer flavor, simmer the meatballs in tomato sauce for 30 minutes.
Add a pinch of red pepper flakes for a subtle kick.
Serve with a side of crusty bread to soak up the sauce.
Everything you need to know before you start
15 minutes
Meatballs can be made ahead and stored in the refrigerator for up to 24 hours.
Arrange meatballs on a plate and drizzle with tomato sauce. Garnish with chopped parsley.
Serve as an appetizer or main course.
Serve with mashed potatoes, rice, or pasta.
Light-bodied and fruity
Discover the story behind this recipe
Fusion of classic French flavors with American meatball tradition.
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