recipe
Caramelized Onion Meatballs
Tatum
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$1.00
My best friend requested a meatball dinner for her birthday. I made three different meatballs, including these which I dreamt up after a period of hyper-fixation around a burnt onion and labneh dip I had enjoyed a few weeks prior. These are sweet, a little spicy (or more or less if you like!), and pair well with a punch labneh dip and an herby cucumber salad. You can replace most of the seasoning with 2-3 tsp of baharat seasoning or a 7-spice blend, if preferred and/or available to you.
You Need
6
1:20
How To
- Melt the butter in a skillet on medium-high heat. Once butter is melted and foamy, add sliced onions to pan and season with salt. Stir a few times and cover skillet until onions begin to steam and soften.
- Remove cover and reduce heat. Cook onions for about 20 minutes until jammy and a deep, golden brown. Use water to release any overly browned or burnt pieces. Add white wine or vinegar and more salt, cook until evaporated and remove from heat.
- Let cool. Then add onions to a food processor to chop the whole slices but only blitzing a handful of times to avoid pureeing.
- Heat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, combine onions, breadcrumbs, milk, and all the spices. Let sit for 5 minutes.
- Add the beef and pork to the large bowl. Mix well with your hands until all elements are equally distributed.
- Form the meatballs into spheres the size of golf balls and place on lined sheet pan.
- Bake for 15-20 minutes until balls are caramelized and browned.
- Serve warm with a dollop of labneh or your favorite tangy dip and herby cucumber salad.