Lamb Meatballs with Caramelized Onions

• porsiyonlar: 24 servings
• aktif süre: 10 minutes
• toplam süre: 55 minutes

Malzemeler

3 tablespoons extra virgin olive oil

3 medium yellow onions, (sliced into 1/4-inch rings)

1 small yellow onion, (grated)

Kosher salt

1 1/2 pounds ground lamb

1/3 cup breadcrumbs

1/2 bunch fresh parsley, (leaves chopped)

1 egg

2 garlic cloves, (minced)

1 1/2 teaspoons Baharat

1/4 teaspoon ground cardamom

Black pepper

Yöntemler

Heat your oven: Preheat your oven to 425°F.

Caramelize the sliced onions: In a large oven-safe pan over medium-high heat, add the olive oil. Once it shimmers. Add the sliced onion rings and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes.

Make the meatballs: While the onions are cooking, combine the grated onion, lamb, breadcrumbs, parsley, egg, garlic, Baharat, and cardamom in a large mixing bowl. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.

Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and using a spoon, scoop some of the onions on top.

Bake the meatballs: Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.

Serve: Spoon the meatballs, onions, and sauce over Basmati Rice or Rice with Vermicelli. Enjoy!

Beslenme

• Kalori: 112.7 kcal
• Toplam Yağ: 8.7 g
• Doymuş Yağ: 3.2 g
• Doymamış Yağ: 4.9 g
• Trans Yağ: 0.001 g
• Kolesterol: 27.5 mg
• Sodyum: 31.9 mg
• Toplam Karbonhidrat: 3 g
• Diyet Lifi: 0.5 g
• Toplam Şeker: 0.9 g
• Protein: 5.4 g