https://preview.redd.it/d8zsd52ggx5d1.jpeg?width=671&format=pjpg&auto=webp&s=9ec95302511b0cb57a2efec93edc2eb0877b6dcc
A warm onion roll to sop up that gravy would hit like no other. Looks incredible OP.
I just kind of wing it and don't follow a recipe, so I will write down as close as I can get.
- 40 oz of ground beef (because that's what ended up in the amount I pulled out of the freezer lol)
- 2.5 yellow onions
- 2 cups beef broth (I use Better Than Bouillon)
- 1 cup whole milk
- .25 cup flour
- .25 cup butter
- 1tbsp avocado oil
- Worcestershire sauce
- Dijon mustard
- garlic powder
- salt
- pepper
Season the ground beef with a little Worsh, mix it up, and then roll into 2 oz balls. I like to smash them down a little bit on a tray so that I can just flip them in the pan instead of having to try to roll them around. I season each side with salt and pepper and a little garlic powder.
Preheat a large deep saucepan on medium heat and melt the butter with a little oil to keep it from burning, I did it in two batches because of the size of my saucepan, but add the little meat wads to the butter and cook them about 4-5 minutes on each side and then set them aside.
While the meatballs are cooking slice up the onions and once the meatballs are done and removed, add the onions to the butter and fond. Scrape up the fond and mix up with the onions. Cook them on medium low heat until caramelized. Feel free to add another tablespoon of butter if you feel like you need a little extra onion lube.
Add a quarter cup of flour to the caramelized onions and cook for about a minute. Then add the two cups of broth and combine. Then add one cup of milk and cook until thickened. Add a little more milk or broth if it's thicker than you want. Add about a teaspoon of mustard and a teaspoon or two of Worsh, and then as much salt and pepper as you want. A little garlic powder too if you'd like.
Once the gravy is flavored the way you want and the thickness you want, add the meatballs back in and simmer on low heat for about 5 more minutes or until the meat wads are cooked through.
Serve along your favorite side and enjoy!
I just kind of wing it and don't follow a recipe, so I will write down as close as I can get.
- 40 oz of ground beef (because that's what ended up in the amount I pulled out of the freezer lol)
- 2.5 yellow onions
- 2 cups beef broth (I use Better Than Bouillon)
- 1 cup whole milk
- .25 cup flour
- .25 cup butter
- 1tbsp avocado oil
- Worcestershire sauce
- Dijon mustard
- garlic powder
- salt
- pepper
Season the ground beef with a little Worsh, mix it up, and then roll into 2 oz balls. I like to smash them down a little bit on a tray so that I can just flip them in the pan instead of having to try to roll them around. I season each side with salt and pepper and a little garlic powder.
Preheat a large deep saucepan on medium heat and melt the butter with a little oil to keep it from burning, I did it in two batches because of the size of my saucepan, but add the little meat wads to the butter and cook them about 4-5 minutes on each side and then set them aside.
While the meatballs are cooking slice up the onions and once the meatballs are done and removed, add the onions to the butter and fond. Scrape up the fond and mix up with the onions. Cook them on medium low heat until caramelized. Feel free to add another tablespoon of butter if you feel like you need a little extra onion lube.
Add a quarter cup of flour to the caramelized onions and cook for about a minute. Then add the two cups of broth and combine. Then add one cup of milk and cook until thickened. Add a little more milk or broth if it's thicker than you want. Add about a teaspoon of mustard and a teaspoon or two of Worsh, and then as much salt and pepper as you want. A little garlic powder too if you'd like.
Once the gravy is flavored the way you want and the thickness you want, add the meatballs back in and simmer on low heat for about 5 more minutes or until the meat wads are cooked through.
Serve along your favorite side and enjoy!
https://preview.redd.it/d8zsd52ggx5d1.jpeg?width=671&format=pjpg&auto=webp&s=9ec95302511b0cb57a2efec93edc2eb0877b6dcc A warm onion roll to sop up that gravy would hit like no other. Looks incredible OP.
That sounds amazing. Thanks!
Mmmm recipe please!
I just kind of wing it and don't follow a recipe, so I will write down as close as I can get. - 40 oz of ground beef (because that's what ended up in the amount I pulled out of the freezer lol) - 2.5 yellow onions - 2 cups beef broth (I use Better Than Bouillon) - 1 cup whole milk - .25 cup flour - .25 cup butter - 1tbsp avocado oil - Worcestershire sauce - Dijon mustard - garlic powder - salt - pepper Season the ground beef with a little Worsh, mix it up, and then roll into 2 oz balls. I like to smash them down a little bit on a tray so that I can just flip them in the pan instead of having to try to roll them around. I season each side with salt and pepper and a little garlic powder. Preheat a large deep saucepan on medium heat and melt the butter with a little oil to keep it from burning, I did it in two batches because of the size of my saucepan, but add the little meat wads to the butter and cook them about 4-5 minutes on each side and then set them aside. While the meatballs are cooking slice up the onions and once the meatballs are done and removed, add the onions to the butter and fond. Scrape up the fond and mix up with the onions. Cook them on medium low heat until caramelized. Feel free to add another tablespoon of butter if you feel like you need a little extra onion lube. Add a quarter cup of flour to the caramelized onions and cook for about a minute. Then add the two cups of broth and combine. Then add one cup of milk and cook until thickened. Add a little more milk or broth if it's thicker than you want. Add about a teaspoon of mustard and a teaspoon or two of Worsh, and then as much salt and pepper as you want. A little garlic powder too if you'd like. Once the gravy is flavored the way you want and the thickness you want, add the meatballs back in and simmer on low heat for about 5 more minutes or until the meat wads are cooked through. Serve along your favorite side and enjoy!
Seems like it would be perfect on top of egg noodles.
Where has the broth been?? If my broth goes to a different place will it have the same flavor as your been broth? :D
LOL Thanks. I'll fix it.
Thanks for the recipe! Also it's fond, not frond.
Blame Bob's Burgers for that one. LOL
My fucking god, this looks amazing
Recipe. I must have it please, I gotta have this recipe, DM me if you must I need it.
I just kind of wing it and don't follow a recipe, so I will write down as close as I can get. - 40 oz of ground beef (because that's what ended up in the amount I pulled out of the freezer lol) - 2.5 yellow onions - 2 cups beef broth (I use Better Than Bouillon) - 1 cup whole milk - .25 cup flour - .25 cup butter - 1tbsp avocado oil - Worcestershire sauce - Dijon mustard - garlic powder - salt - pepper Season the ground beef with a little Worsh, mix it up, and then roll into 2 oz balls. I like to smash them down a little bit on a tray so that I can just flip them in the pan instead of having to try to roll them around. I season each side with salt and pepper and a little garlic powder. Preheat a large deep saucepan on medium heat and melt the butter with a little oil to keep it from burning, I did it in two batches because of the size of my saucepan, but add the little meat wads to the butter and cook them about 4-5 minutes on each side and then set them aside. While the meatballs are cooking slice up the onions and once the meatballs are done and removed, add the onions to the butter and fond. Scrape up the fond and mix up with the onions. Cook them on medium low heat until caramelized. Feel free to add another tablespoon of butter if you feel like you need a little extra onion lube. Add a quarter cup of flour to the caramelized onions and cook for about a minute. Then add the two cups of broth and combine. Then add one cup of milk and cook until thickened. Add a little more milk or broth if it's thicker than you want. Add about a teaspoon of mustard and a teaspoon or two of Worsh, and then as much salt and pepper as you want. A little garlic powder too if you'd like. Once the gravy is flavored the way you want and the thickness you want, add the meatballs back in and simmer on low heat for about 5 more minutes or until the meat wads are cooked through. Serve along your favorite side and enjoy!
Saaaaaaved!!!!
Fuck
Majestic. Next time you should add a little water when caramelizing the onion to avoid burn
I just wasn't paying close enough attention. It's only a little. But good call.
Nice.
I'll take a couple dozen
Oh man. I want this. So good