Try this Sweet Onion Meatballs recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 288 mg
- Fat 149.76 g
- Fiber 0 g
- Protein 67.52 g
- Saturated Fat 87.705 g
- Serving Size 1 1 recipe (465g)
- Sodium 224 mg
- Sugar 0 g
- Trans Fat 11.715 g
- Calories 1612 calories
Step-by-step
- Preheat the oven first at 220°C / 425°F.
- Melt half the butter in a pan on low, add onion and stir until transparent.
- Season with dried herbs and spices, salt and pepper.
- Mix together the cooked onion, the mince and egg yolks in a bowl.
- Shape the mixture into 8 -12 balls.
- Melt the remaining oil in a pan on medium heat.
- Add the meatballs, turning frequently, until cooked and golden brown.
- Alternatively you may wish to bake your meatballs.
- Rub butter and oil in baking dish and place meatballs in dish and bake.
- Serve with finely chopped fresh parsley and lemon wedges or with dips.
- Serving Variations: -Add to lunch boxes with vegetable sticks.
- -Bake meatballs in homemade tomato sauce and grated parmesan cheese.
- -Wrap in lettuce with a dip or dressing.
- -Serve with fresh, raw or cooked salads or vegetables.
Standard meatballs often rely on breadcrumbs and milk-soaked panade for structural integrity. This iteration strips away grain fillers entirely, leaving meat proteins and egg yolks to bear the load. Relying solely on protein requires precise temperature control during cooking to prevent the exterior from burning before the center reaches safety.
Managing Fat and Surface Sizzle
Minced meat releases moisture rapidly when heat hits the pan. If the skillet is overcrowded, that moisture pools and creates steam. Steaming ruins the possibility of a golden crust and turns the exterior gray and rubbery. Cook these in batches if your skillet measures less than twelve inches across. Maintain medium heat when browning the shaped spheres in coconut oil or butter. Turn them every forty-five seconds to build an even, caramelized exterior without scorching the dairy solids in the cooking fat.
- Pan is too cold: Meatballs stick to the metal and tear apart when turned. Ensure the fat shimmers before dropping any meat in.
- Onions cut too large: Large pieces create structural weak points causing the balls to fracture during the roll. Dice onions to roughly three millimeters.
- Oven alternative fails: Baking at 425 degrees Fahrenheit requires a heavy cast-iron dish to mimic stovetop conduction; thin aluminum sheet pans will dry out the lean edges.
