Caramelized Onion Meatballs

This is based on a recipe posted by one of my Nerd Fitness Whole 30 partners in crime – Fonzico. Her version adds cauliflower and egg as a meatball binder (think breadcrumbs and egg in “regular” meatballs) and sounds delicious as well. I couldn’t find cauliflower at the store this week, so made these balls using my general method.

And they came out well. A little sweet from the onions, moist and light from the added ingredients and pretty perfect atop a pile of zoodles drizzled with some nice aged balsamic vinegar. As reported by the hubbs, they are also good with leftover baked ziti.

Gluten-free, paleo, Whole 30

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Caramelized Onion Meatballs

1 lb. grass fed ground beef
1 medium onion
1/2 tsp. baking soda
1/2 tsp. water
1 Tbsp. ghee
Salt & pepper

First, we’ve got to knock those onions out. Peel and dice your onion and add to a medium-high pan with the ghee. Sauté until just beginning to brown, bring the heat to low, and let go about 45 minutes (stirring every once in awhile) or until the onions are sticky, broken down and a deep caramel color – if your pan gets too dry at any time, add a little water and stir. Let cool.

Preheat your oven to 375 F and line a baking sheet with foil.

Combine the onions with the rest of the ingredients, making sure to not overmix. Form into ping pong sized meatballs, placing the finished balls on the sheet as you go.

Bake 25 minutes or until browned and cooked through.

Serve with zoodles & balsamic for a simple dinner. Makes enough for 2-3.

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