Roasted Meatballs with Red Onion Marmalade
Servings
10
Servings
10
Ingredients
Red Onion Marmalade
  • 2lbs red onions
  • 4 garlic clovespeeled
  • 1/4cup unsalted butter
  • 1/4cup extra-virgin olive oil
  • 1/4cup raw can sugar
  • 1Tbsp fresh thymeminced
  • 1pinch crushed red pepper flakes
  • 1/2cup red wine such as Syrah or Cabernet
  • 1/4cup sherry vinegar
  • 2Tbsp Port wine
Meatballs
  • 1Tbsp extra-virgin olive oil
  • 3Tbsp shallotsfinely minced
  • 3 garlic cloves
  • 1/4cup panko or gluten-free breadcrumbs
  • 1/4cup whole milk or dairy-free milk
  • 1slice breadcrusts removed and torn into small pieces
  • 1 organic eggwhisked
  • 1tsp fresh rosemaryminced
  • 1/2tsp kosher salt
  • A couple gratings fresh ground pepper
  • 1lb organic grass-fed lean beef
  • 2Tbsp fresh chivesminced
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