Slice the mushrooms. Place on prepared rack over baking sheet. The brown gravy I love (and is a must) for these meatballs is McCormick Brown Gravy. In a large skillet, heat 1 tablespoon of olive oil over medium heat. It is also this yellowish sauce/gravy that makes them so tasty. Cook for about 5 minutes, then turn the meatballs over. I use a large skillet to make the gravy, because the meatballs go into the gravy after baking, and I need lots of room! and enjoy the meatballs with the homemade creamy mushroom gravy! Pre-cooked Salisbury Meatballs and Onion Gravy can be reheated from frozen in a skillet covered with a lid over med-low heat. Drop by the rounded teaspoonful into the simmering gravy. Bake meatballs for 20 minutes. To make the meatballs in mushroom gravy, we’ll use only 1lb of meatballs. Divide evenly into ping-pong sized meatballs or portion and shape into 3/4 to 1-inch thick oval patties. Combine egg, oregano, and 1 tablespoon water in a bowl and beat to combine. Enjoy onion meatballs with creamy mushroom gravy! ADD 2 teaspoons drippings from meatballs. Slowly add broth, stirring constantly, to make a smooth gravy. This is a pretty versatile dish because you can serve these meatballs with mashed potatoes, pasta, over rice or even toasted bread. MAKE ONION GRAVY: Over medium heat in a large skillet, heat oil and butter. Add onions, thyme, salt and pepper, and saute until onions are translucent and tender, about 10 minutes. I make 4 cups of gravy, following the instructions on the packet. Remove cover and cook until onions area deep golden brown, about 20 minutes longer. Stir until fat is absorbed. Add in panko and ground beef. Place meatballs on the prepared baking sheet. Don’t forget to check the video for more tips (with a big shout out too!) In a mixing bowl, combine the beef, egg, oregano, garlic, oats, milk, and salt and mix well. https://www.food.com/recipe/quick-n-easy-meatballs-n-gravy-33836 Sprinkle flour over onions. Shape mixture into meatballs. Combine chuck, parsley, scallion, salt, and pepper. Sprinkle 1/2 of the French onion mix on top and mix until thoroughly combined. If you notice the sauce becoming too thick, simply dilute with a bit of water or beef stock if you have any on hand. To make these Swedish meatballs in sauce, I sauteed onions before adding the to the meatballs and let me tell you – the sweetness of the caramelized onions is mouthwatering! Cover and simmer for another 5 minutes. Adding sauteed onions should be a requirement for all meatballs, not just Swedish meatballs! 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