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lipton onion soup mix
In a mixing bowl wisk eggs and milk togather.Add worcestershire to eggs add meat and one package of soup mix and salt and pepper. Mix togather well with your hands . Shape meatballs to size desired.
I use a cast iron dutch oven ..heat the oil. Start to brown the meatballs turning them and browning all sides.
Once all the meatballs are brown on all sides remove them and set aside.(they well not be cooked all the way thru)
With the drippings make a roux. 1/4 cup of flour, stiring well until a good dark brown. You may feel like it is burning but just stir it well.
Once roux is dark enough add 4 cups of water. stirring well until everything is blended well.Add the other pack of soup mix, add garlic powder and salt and pepper.
Place meatballs back in the pot. Bring up to a boil and turn down to a medium heat for around 20-30 minutes.Stirring frequently so the meatballs dont stick and the roux doesnt seatle to the bottom.
Serve over rice, noodles, or potatoes. In Louisiana we eat everything over rice.
Last Updated: Sun, Nov 22, 2015