Onion meatballs are one of the most loved dish in our family. My grandmother used to make them super often and they were always delicious! So they definitely hit home!
They are definitely long to make and require a lot of patience in order to get your onions where you need them to be, but it's a labor of love 💗
Honestly, nothing compares to them!
10 large onions, sliced thin (you can use your food processor slicing blade for that. The more onions, the better)
1 lb of ground beef
1 lb of ground veal (or more beef)
1/2 cup matsa meal (or breadcrumbs)
1/2 tbsp paprika
1 tsp garlic powder
1/2 tsp cumin
1 egg
1/2 cup cilantro, minced and packed
Salt and pepper
1/2 cup raisins, optional (replace with a drizzle of honey or silan for sweetness)
3 tbsp oil
DIRECTIONS:
Prepare your onions in a large wide pot. Do not add water or oil. Turn the heat up to low and let them simmer for about 6 hours. They should be dark in color and caramelized.
Prepare meat mixture (you can do that in advance and save it in the fridge). Mix together veal and beef with matsa meal, egg, cilantro, paprika, cumin, garlic, salt and pepper.
When onions are ready, add raisins and let them caramelize for a few minutes. Add enough water to cover everything to create a base. Add salt and oil.
Form small meatballs and add to the onion sauce. Cover pot when done. Do not move the pot for at least a good 15-20 minutes until the meat is set, then you can go ahead and mix a few times.
Cook for about 40 minutes - 1 hour, covered on low.
Enjoy,
Guila
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