1-1/2slicesbreadpulse in food processor to make bread crumbs. If you don't have a food processor, then cut or break into very small pieces
1/4tspgarlic powder
1/4tspsage
1/2tsporegano
1/2tspcelery salt
3dashestabasco sauce (hot sauce)
3dashesWorcestershire sauce
1mediumonion, finely choppedI pulse it in my food processor after the bread.
1cupflour
1tbsppaprika
2tbspbutter
1tbspolive oil
1canfrench onion soup or beef broth
1cancream of mushroom soup
Instructions
Mix the first 14 ingredients together in a large bowl to make meatball mixture.
In a prep bowl, whisk the flour and paprika together
Heat the butter and oil in a large saute pan, large skillet, or cast iron skillet over medium heat.
Working in groups roll enough meatballs to fit in a single layer in the pan with space between them. Dredge to coat in flour mixture and place meatballs in the pan. Browning on all sides but not cooked through. Use tongs to flip the meatballs to brown all sides.
Place the browned meatballs in the large casserole dish
Continue working until all meat has been rolled, floured and browned.
Once you have all the meat in the casserole dish, add the soups to the frying pan and mix the brown bits from the bottom of the pan with the soups. It will create a creamy gravy sauce.
Pour the sauce over the meatballs into the casserole dish. Cover the dish and place it in the oven.
Cook for 1 hour with the lid on and then take the lid off and cook for 30 more minutes.
Notes
This recipe makes enough for us to have a meal and we freeze the left-over in an airtight container for one or two more meals. It thaws beautifully and then I just add a little beef broth to it and heat it in a saucepan.I imagine you could also fry the meatballs and put them in a slow cooker on low for 6 hours. With this method, it could become an easier recipe as you could prepare the first part on the weekend and then put the meatballs and sauce in the slow cooker bowl. Refrigerator and pop it in the slow cooker in the morning for an easy weeknight dinner.