Roasted Meatballs with Red Onion Marmalade

Many of us are familiar with age-old sweet and sour meatballs, regular fare on the buffet line or served from a slow cooker  or fondue pot with long-handled forks. Roasted meatballs anyone? This version is definitely upscale and will have everyone hovering with forks in hand.

Roasted Meatballs with Red Onion Marmalade

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Servings

10

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Ingredients

Red Onion Marmalade

• 2 lbs red onions
• 4 garlic cloves peeled
• 1/4 cup unsalted butter
• 1/4 cup extra-virgin olive oil
• 1/4 cup raw can sugar
• 1 Tbsp fresh thyme minced
• 1 pinch crushed red pepper flakes
• 1/2 cup red wine such as Syrah or Cabernet
• 1/4 cup sherry vinegar
• 2 Tbsp Port wine

Meatballs

• 1 Tbsp extra-virgin olive oil
• 3 Tbsp shallots finely minced
• 3 garlic cloves
• 1/4 cup panko or gluten-free breadcrumbs
• 1/4 cup whole milk or dairy-free milk
• 1 slice bread crusts removed and torn into small pieces
• 1 organic egg whisked
• 1 tsp fresh rosemary minced
• 1/2 tsp kosher salt
• A couple gratings fresh ground pepper
• 1 lb organic grass-fed lean beef
• 2 Tbsp fresh chives minced

Ingredients Red Onion Marmalade 2 lbs red onions 4 garlic cloves peeled 1/4 cup unsalted butter 1/4 cup extra-virgin olive oil 1/4 cup raw can sugar 1 Tbsp fresh thyme minced 1 pinch crushed red pepper flakes 1/2 cup red wine such as Syrah or Cabernet 1/4 cup sherry vinegar 2 Tbsp Port wine Meatballs 1 Tbsp extra-virgin olive oil 3 Tbsp shallots finely minced 3 garlic cloves 1/4 cup panko or gluten-free breadcrumbs 1/4 cup whole milk or dairy-free milk 1 slice bread crusts removed and torn into small pieces 1 organic egg whisked 1 tsp fresh rosemary minced 1/2 tsp kosher salt A couple gratings fresh ground pepper 1 lb organic grass-fed lean beef 2 Tbsp fresh chives minced

Servings 10 Print Recipe

Instructions

1. To make marmalade, peel onions, halve, and thinly slice. Thinly slice 4 garlic cloves. In large, heavy saucepan, heat butter and oil over high heat. Add onions and garlic and stir to evenly coat. Sprinkle with sugar, fresh thyme, and red pepper flakes, and stir to dissolve sugar. Bring to a boil and then reduce heat to medium. Cook, uncovered, for 45 minutes, stirring occasionally. Onions are ready when juices have evaporated, and they begin to caramelize. Add wine, sherry vinegar, and Port and stir in. Continue to cook, uncovered, over medium heat for 25 minutes, or until liquid has reduced by two-thirds and onions are a deep mahogany color. Remove and cool. Add a pinch of salt, to taste, if you wish. Cover and refrigerate until ready to serve. Marmalade can be stored in the refrigerator for up to a week. Simply reheat before serving.
2. To make meatballs, preheat oven to 400 F. Line baking sheet with parchment paper.
3. In small saucepan, heat 1 Tbsp oil. Add minced shallots and garlic and sauté briefly until soft. Transfer to large mixing bowl along with remaining ingredients, except ground beef and chives. Stir together to blend. Add ground beef and, using your hands, work in seasoning mixture until evenly blended. Shape into 1 Tbsp-sized balls. You should have about 22 meatballs.
4. On parchment-lined baking sheet, place meatballs in single layer, making sure they don’t touch one another to allow for even browning during baking. Bake, uncovered, for 20 to 25 minutes, or until center of meatballs read 160 F when tested with a meat thermometer.
5. Place meatballs on serving platter and spoon marmalade overtop. Sprinkle with chives and serve with bamboo skewers.

Recipe Notes

Per serving: 282 calories; 16 g protein; 15 g total fat (5 g sat. fat); 18 g total carbohydrates (10 g sugars, 2 g fiber); 219 mg sodium