Potato Chip Meatballs get full flavor from classic dry onion soup mix and uses potato chips as a binder instead of bread crumbs. Add a delicious homemade mushroom gravy, and you have a real winner! These meatballs may be served as an entree over buttered noodles or as a party appetizer.
Potato Chip Meatballs Recipe
1-1/2 pounds ground beef (preferably 80/20 ground chuck)
1 envelope dry onion soup mix (I like beefy onion)
1-1/2 cup crushed potato chips
2 cloves garlic, pressed
1 teaspoon dried oregano
2 large eggs, beaten
1 cup (8 ounces) heavy cream or evaporated milk (not sweetened condensed), divided use
1 teaspoon olive oil
2 Tablespoons butter
16 ounces mushrooms, sliced
1/2 teaspoon salt
2 Tablespoons all-purpose flour
1-3/4 cups beef broth
Freshly ground pepper to taste
Chopped parsley for garnish
Combine ground beef, onion soup mix, crushed potato chips, garlic, oregano, beaten eggs, and evaporated milk. Form into meatballs about the diameter of a quarter.
Heat a large, deep, heavy skillet over medium heat. Coat the bottom with olive oil. When oil begins to shimmer, add meatballs and lightly brown. You may need to do this in batches to avoid crowding them. Set aside meatballs. (See Notes.)
In the same skillet, melt butter. Add sliced mushrooms and saute until soft and lightly browned. Sprinkle with salt. Stir in flour and cook one minute, stirring often. Add beef broth and stir, scraping up browned bits from the bottom of the pan, until smooth. Return meatballs to the skillet and simmer gently about 15 minutes until meatballs are cooked through. Stir in cream and return to a simmer, but do not boil.
Yield: 6 to 8 servings
• If you prefer, instead of frying the meatballs, you may bake them for 15 minutes at 375 F. However, you will lose some the beef flavor in the mushroom gravy.
• Substitute 1/2 cup sour cream for the heavy cream in the gravy at the end for a nice tang.
Potato Chip Meatballs Recipe Photo ©2020 Peggy Filippone