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.
Marvelous marmalade
Red Onion Marmalade is a delicious accompaniment to many different dishes. For the vegetarian, warm it up and serve over Camembert or goat cheese. And for a vegan touch, cube and brown tempeh or tofu and spoon warmed onion marmalade overtop.
Roasted Meatballs with Red Onion Marmalade
Ingredients
- 2 lbs (1 kg) red onions
- 4 garlic cloves, peeled
- 1/4 cup (60 mL) unsalted butter
- 1/4 cup (60 mL) extra-virgin olive oil
- 1/4 cup (60 mL) raw cane sugar
- 1 Tbsp (15 mL) minced fresh thyme
- Pinch of crushed red pepper flakes
- 1/2 cup (125 mL) red wine such as Syrah or Cabernet
- 1/4 cup (60 mL) sherry vinegar
- 2 Tbsp (30 mL) Port wine
- 1 Tbsp (15 mL) extra-virgin olive oil
- 3 Tbsp (45 mL) finely minced shallots
- 3 garlic cloves, finely minced
- 1/4 cup (60 mL) panko or regular fine, dry bread crumbs
- 1/4 cup (60 mL) whole milk or dairy-free milk
- 1 slice bread, crusts removed and torn into small pieces
- 1 organic egg, whisked
- 1 tsp (5 mL) minced fresh rosemary
- 1/2 tsp (2 mL) kosher salt
- A couple gratings of freshly ground black pepper
- 1 lb (450 g) organic grass-fed lean beef
- 2 Tbsp (30 mL) minced fresh chives
Nutrition
Per serving:
- calories282
- protein16 g
- total fat15 g
- sat. fat5 g
- total carbohydrates18 g
- sugars10 g
- fibre2 g
- sodium219 mg
Directions
01
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 colour. 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.
02
To make meatballs, preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
03
In small saucepan, heat 1 Tbsp (15 mL) 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 (15 mL)-sized balls. You should have about 22 meatballs.
04
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 centre of meatballs read 160 F (320 C) when tested with a meat thermometer.
05
Place meatballs on serving platter and spoon marmalade overtop. Sprinkle with chives and serve with bamboo skewers.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
