Last Sunday, I came up with this Caramelized Onion and Sweet Potato Meatballs recipe while stumbling around the kitchen, trying to make something more interesting than a ground beef salad for my kid.
I’ve always loved meatballs, and they are certainly better on top of a bed of greens than plain ground beef. The key to this recipe is the depth of flavour from the caramelized onions and sweet potatoes. The addition of Dukkah, an Egyptian nut and seed blend full of fennel and sesame flavours, further intensifies the flavours, helping to create a truly exceptional meatball.
If you haven’t had Dukkah before, you’re missing out! Here’s my method for caramelized onion and sweet potato meatballs. Did I mention they are Paleo-approved?
Luscious Caramelized Onion and Sweet Potato MeatballsPrint Recipe
- 3 tablespoons of coconut oil
- 3 tablespoons of pastured butter
- 2 cloves of garlic, minced
- 1 medium yellow onion, small dice
- 1 egg
- 3 tablespoons of Dukkah
- Zest of 1 lemon
- 2 tablespoons of flat-leaf parsley, minced
- 1 pound of ground beef
- 1 medium sweet potato peeled and shredded (about 1 cup)
- Salt and pepper
- Pre-heat oven to 350 degrees. Now get your onions nice and caramelized. Add 1 tablespoon of butter and 1 tablespoon of coconut oil to a pan set to medium-high heat. Once your oil has melted, add in the diced onions. The trick to perfect caramelization is to heat the onions on high for 5 minutes, releasing most of the moisture. Then, lower the heat to medium-low and cook for another 10 to 15 minutes, stirring occasionally. The onions should be caramel in colour.
- Heat another tablespoon of butter and oil in a separate pan over medium heat. Add in the shredded sweet potatoes and saute until they begin to change colour and are slightly browned about 5 minutes. Let the onions and sweet potatoes cool before adding them to the rest of your ingredients.
- Once the sweet potatoes and onions have cooled, place them in a bowl with the remaining ingredients. Mix well, making sure everything is equally incorporated.
- Now for the fun part, making your meatballs. Roll the mixture between your hands, forming a 1 1/2-inch ball (about the size of a ping pong ball). You can make them bigger or smaller depending on what you’re using them. The 1 1/2-inch size works well as an appetizer served with a toothpick. You’ll be browning the meatballs in batches before finishing them in the oven, so I lined mine up on a baking sheet covered with a Silpat.
- Heat your remaining oil and butter in a pan on medium-high heat, add 1/2 of your meatballs and brown on both sides. About 2 minutes a side until golden brown. Flip your meatballs very carefully–I found using tongs to be the best method. Once brown, return them to the baking sheet and repeat with the remaining meatballs. Place meatballs on the centre rack of the oven for 12 minutes. They should be firm but not dry.