These meatballs are loaded with flavor and so versatile. Enjoy on subs, over buttery mashed potatoes or in creamy grits.
2 1/2poundsground beef
3tablespoonsspicy brown mustard
2 teaspoons salt
2teaspoons black pepper
oil for frying,your preferred
1largesweet onion,thinly sliced
110.75 ounce canFrench onion soup
110.75 ounce cangolden mushroom soup
Combine meatball ingredients and mix well. Chill for about an hour to let flavors meld. Using damp hands, make ¾-inch meatballs.
Heat about ¼-inch deep oil in skillet to medium heat. Dust meatballs in flour and fry until browned and fully cooked, about 15 to 20 minutes. Remove and keep warm.
Toss onion in remaining flour, shake off excess and sauté in oil, scraping up browned bits. Once golden, dab any excess oil with paper towel. Add soups and water; whisk to combine with onions until smooth.
Place meatballs into gravy and coat. Garnish with parsley and serve.
Spooned alongside mashed potatoes
Spooned over creamy grits
In toasted sub rolls
Tucked into slider rolls with cup of gravy for dip'n