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Caramelized Onion Meatballs
recipe
Caramelized Onion Meatballs
Tatum
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
  • 1 large onion, sliced
  • 2 tbsp butter
  • salt
  • Water, as needed
  • 1 tbsp white wine or white wine vinegar
  • 1/4 cup bread crumbs, fresh or Italian
  • 1/4 cup whole milk
  • 1/2 tsp cayenne or red pepper flakes (adjust if you'd like more or less heat)
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp salt
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • How To

      Caramelize the onions

      1. 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.
      2. 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.
      3. Let cool. Then add onions to a food processor to chop the whole slices but only blitzing a handful of times to avoid pureeing.

      Prepare the meatballs

      1. Heat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
      2. In a large bowl, combine onions, breadcrumbs, milk, and all the spices. Let sit for 5 minutes.
      3. Add the beef and pork to the large bowl. Mix well with your hands until all elements are equally distributed.
      4. Form the meatballs into spheres the size of golf balls and place on lined sheet pan.
      5. Bake for 15-20 minutes until balls are caramelized and browned.
      6. Serve warm with a dollop of labneh or your favorite tangy dip and herby cucumber salad.