Meatballs with Caramelized Onions & Red Wine

[ElegantAura]

I know I’m sharing recipes that most people might not typically cook or eat, but that’s the fun of it, introducing dishes that many here might not be familiar with.
It is not about sharing what everyone already knows.
As I mentioned, this one might not be for everyone, especially due to the abundance of onions.

Enjoy the recipe, whether you're just reading it or feeling inspired to try it out. This dish pairs wonderfully with plenty of wine.

Ingredients:

• 1 kg ground beef
• 2 medium onions
• A handful of mint
• A handful of finely chopped parsley
• A pinch of cumin
• 2 eggs
• ½ cup breadcrumbs
• 2 tbsp olive oil
• 2 cloves garlic, chopped
• Salt and pepper to taste

For the sauce:

• ½ – 1 kg medium onions, sliced into strips
• 2 bay leaves
• 1 cup red wine
• 2 tbsp tomato paste
• 3 allspice berries
• 2 tbsp sugar
• 2-3 cinnamon sticks
• Salt and pepper to taste

Instructions:

1. In a bowl, mix all the ingredients for the meat mixture and knead until everything is well combined and the meat changes colour. If the mixture is too dense, add a little water. Cover with plastic wrap and refrigerate for about 30 minutes. Shape the mixture into large meatballs, coat them in flour, and place them on a baking tray.
2. In a frying pan, add the sliced onions with a little water and cook for about 5 minutes.
3. Once the water has evaporated, add the olive oil and sauté the onions for 5-8 minutes. Add the tomato paste and sauté for a few more minutes to release its aroma. Deglaze with the red wine, add the bay leaves, allspice, salt, and pepper. Pour in ½ cup of hot water and let it simmer for a few minutes.
4. Transfer the onions to the baking tray with the meatballs. Bake at 180°C for 30-35 minutes. Since the onions release a lot of liquid, don’t add too much water. If necessary, add a little boiling water.
5. The dish is ready when the onions have caramelised without dissolving and are left with their oil. The meatballs should have a slight reddish-brown colour.

Tips: Once the meatballs get colour on one side, turn them to cook the other side.