Beazell's Cook Book

Meatballs In Caramelized Onion Gravy by David Triche

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1-1/2 lbs. Ground Beef
1 large Onion, chopped
1 large Egg, beaten
1 Tbsp. Beazell's Cajun Seasoning
1-1/2 tsp. Italian Seasoning
2 tsp. Garlic Powder
1 tsp. Black Pepper
3/4 cup Italian Bread Crumbs

Add all ingredients, except bread crumbs in a large bowl and mix well. Add the bread crumbs and mix until all incorporated. Roll into meatballs. Place onto a greased pan and bake at 350 degrees for 45 minutes.

While meatballs are baking, start the caramelized onion gravy.

Caramelized Onion Gravy:
2 to 3 Tbsp. Olive Oil
2 large Onions, sliced or chopped
4 Tbsp. All-Purpose Flour
2 (14.5 oz.) cans Beef Broth
1/2 tsp. Italian Seasoning
1 tsp. Beazell's Cajun Seasoning
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
Salt & Pepper to taste

In a large non-stick skillet, heat the olive oil over medium heat. Add onions and stirring occasionally, let the onions come to a golden brown color (caramelization). Add flour to mixture, stir and cook for 2 minutes. Gradually add broth, stirring until flour is completely incorporated into liquid. Bring contents of pan to a simmer. Stir in the remaining ingredients. Add salt & pepper to taste. Return meatballs to skillet, lower heat to low, and simmer, stirring often, for about 30 minutes, or until meatballs are heated through. Serve with mashed potatoes.


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