These Caramelized Onion Lamb Meatballs don’t dry out and have amazing flavor thanks to the addition of caramelized onions! Some of the best meatballs I’ve ever made.
These meatballs. They’re amazing.
When we received ground lamb in our meat CSA this year, we were at a loss of what to do with it. Our first thought was Bolognese, but considering my love for meatballs is everlasting, I was on a mission to turn the pound of ground lamb into delicious meatballs. And I did.
Caramelized Onion Lamb Meatballs are some of the most flavorful meatballs I’ve ever tasted. The caramelized onions make them super moist and add amazing flavor that you don’t get with regular raw onion. Plus, the cinnamon and cumin! You might look at those and think they don’t belong in a meatballs recipe, but trust me on this. It was meant to be.
I cooked these in my homemade tomato sauce, but you can use any sauce you like! The red pepper flakes adds just a bit of heat, but if you don’t like spicy food you may omit. If you’re a meatball lover like myself, you have got to try this recipe for Caramelized Onion Lamb Meatballs. You may also substitute ground beef or turkey and I would think they would still turn out great!
Caramelized Onion Lamb Meatballs
These Caramelized Onion Lamb Meatballs don’t dry out and have amazing flavor thanks to the addition of caramelized onions! Some of the best meatballs I’ve ever made.
Ingredients
- 1 cup caramelized onion, chopped
- 2 egg yolks, extra-large
- ½ teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Pinch red pepper flakes
- Pinch cayenne pepper, or to taste
- 2 pounds ground lamb
- Kosher salt and freshly ground black pepper, to taste
- 1 cup bread crumbs (I used Panko)
- ¼ cup chopped parsley
- 2 cups marinara sauce (I used homemade - use any brand you want!)
Instructions
- Preheat oven to 400 degrees F.
- Place all the ingredients in a medium bowl and mix to combine using a spoon or your hands. Shape meat into balls that are a little larger than golf balls.
- Heat 1 tablespoon oil in a large oven-safe skillet and sear meatballs on each side just to get them brown on the outside, but not cooked through. Don't crowd the meatballs in the pan during this step.
- Add the marinara sauce to the same skillet as the meatballs and bake for 15-20 minutes or until the meatballs are cooked through. If they don't all fit in your skillet, transfer to a large baking dish and space them 1/2 inch apart.
- Serve over pasta, spaghetti squash, or by themselves.
Nessa
Sunday 18th of August 2024
Where has the recipe disappeared to???? I have been making these delicious meatballs for years and now I can't access the actual recipe.
Amina | PAPER/PLATES
Monday 20th of October 2014
I know it's Meatless Monday but these tempt me to break the rules!
Martha @ A Family Feast
Monday 20th of October 2014
Wow - these look seriously delicious!
Beth @ The First Year
Monday 20th of October 2014
This dinner looks so delicious Jordan!