Creamy Garlic and Onion Meatballs

You all are going to love this! These meatballs are my staple party food and they even hold up in the freezer well. I just pop them back in the crock pot and they’re ready for round two! That way you can make them well ahead of time. These are similar to Swedish meatballs, I think they’re better. Justin eats this and in general, he HATES meatballs.

Start by chopping a large white onion, or two medium onions. Saute them in 4 T. butter and a healthy pinch of kosher salt in a cast iron skillet. You want them to be VERY tender. When they are almost finished cooking, add 4 Tablespoons of minced garlic. Yes 4 tablespoons, I know. Then add 1/4 c. flour. Now you want to let the flour brown.

This is for you, Dad. When you let the flour brown, it enhances the color of the sauce when its all done. (if you’ve ever had Bob Evan’s biscuits and gravy, you’ll know what I mean) Now add a cup of chicken broth and mix well. This is a good time to scrape the bottom of the pan and make sure all that flour is incorporated. Once mixed, add 2 cups of half and half. Bring back to a boil, stirring constantly.

Now you can make your own meatballs, but why? I use a bag of Italian meatballs. Place them in a slow cooker and allow to somewhat thaw. Then pour sauce over meatballs. Heat until warmed through. You could also just pour sauce over frozen meatballs if you don’t plan to eat them right away. Just put it all back into the freezer until you’re ready.

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