This sweet and savory flavor combination will have your family coming back for seconds every time. The lamb meatballs are seasoned with baharat, a Middle Eastern spice blend then finished in a caramelized onion sauce. Serve over rice, hummus or vermicelli.
PREP – 10 MINS….COOK – 45 MINS….TOTAL – 55 MINS
Cuisine: MIDDLE EASTERN
SERVES – 6
- ▢3 tablespoons extra virgin olive oil
- ▢3 medium yellow onions, sliced into ¼-inch rings
- ▢1 small yellow onion, grated
- ▢Kosher salt
- ▢1 ½ pounds ground lamb
- ▢⅓ cup breadcrumbs
- ▢½ bunch fresh parsley, leaves chopped
- ▢1 egg
- ▢2 garlic cloves, minced
- ▢1 ½ teaspoons Baharat
- ▢¼ teaspoon ground cardamom
- ▢Black pepper
- ▢Cooked Basmati Rice or Rice with Vermicelli, for serving
- Heat your oven: Preheat your oven to 425°F.
- Caramelize the sliced onions: In a large oven-safe pan over medium-high heat, add the olive oil. Once it shimmers. Add the sliced onion rings and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes.
- Make the meatballs: While the onions are cooking, combine the grated onion, lamb, breadcrumbs, parsley, egg, garlic, Baharat, and cardamom in a large mixing bowl. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.
- Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and using a spoon, scoop some of the onions on top.
- Bake the meatballs: Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.
- Serve: Spoon the meatballs, onions, and sauce over Basmati Rice or Rice with Vermicelli. Enjoy!