Lamb Meatballs with Caramelized Onions
User Reviews
4.9
36 reviews
Excellent
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
24 meatballs
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Calories
1127 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lamb Meatballs with Caramelized Onions
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This sweet and savory flavor combination will have your family coming back for seconds every time. The lamb meatballs are seasoned with baharat, a Middle Eastern spice blend then finished in a caramelized onion sauce. Serve over rice, hummus or vermicelli.
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Ingredients
- 3 tablespoons extra virgin olive oil
- 3 onion sliced into 1/4-inch rings, medium yellow
- 1 onion grated, small, yellow
- kosher salt
- 1 1/2 pounds lamb ground
- 1/3 cup breadcrumbs
- 1/2 parsley leaves chopped, bunch, fresh
- 1 egg
- 2 garlic minced, cloves
- 1 1/2 teaspoons baharat spice mix
- 1/4 teaspoon ground cardamom
- black pepper
Instructions
- 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!
Notes
- Gently caramelizing onions is very important for the flavor of your sauce: keep a close eye, stir, and, if needed, adjust the heat to ensure they don’t burn.
- If you’d like to test the salt level of your meat before forming and cooking all of the meatballs, you can quickly pan-fry a mini meatball in a small amount of olive oil until cooked through. Taste and adjust the seasoning to your liking.
- The egg does the trick here to ensure the meatballs hold well, but if you’d like some extra security you can knead the meatball mixture with your hands for a few minutes to further develop the proteins and make the mixture more cohesive.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition Information
Show Details
Calories
112.7kcal
(6%)
Carbohydrates
3g
(1%)
Protein
5.4g
(11%)
Fat
8.7g
(13%)
Saturated Fat
3.2g
(16%)
Polyunsaturated Fat
0.8g
(5%)
Monounsaturated Fat
4.1g
(21%)
Trans Fat
0.001g
(0%)
Cholesterol
27.5mg
(9%)
Sodium
31.9mg
(1%)
Potassium
103mg
(2%)
Fiber
0.5g
(2%)
Sugar
0.9g
(2%)
Vitamin A
110.3IU
(2%)
Vitamin C
3mg
(3%)
Calcium
14.7mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 1127 kcal
% Daily Value*
| Calories | 112.7kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 5.4g | 11% |
| Fat | 8.7g | 13% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 4.1g | 21% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 27.5mg | 9% |
| Sodium | 31.9mg | 1% |
| Potassium | 103mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 0.9g | 2% |
| Vitamin A | 110.3IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 14.7mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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