National Meatball Day should be an everyday thing!

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F.
2. Heat the olive oil in a large oven-safe pan over medium-high heat. Once it shimmers, add the sliced onion rings and a big pinch of kosher salt. Cook, stirring now and then, for 20 to 30 minutes until soft and deep golden brown.
3. Meanwhile, combine the grated onion, ground lamb, breadcrumbs, chopped parsley, egg, minced garlic, Baharat, ground cardamom, a big pinch of kosher salt and black pepper in a large bowl. Mix well, then shape into about 18 to 20 meatballs of roughly 2 tablespoons each.
4. When the onions are ready, turn off the heat and carefully stir in 1 cup of water. Nestle the meatballs into the onion sauce and spoon some of the onions over the top.
5. Bake on the center rack for about 25 to 30 minutes, until the meatballs are cooked through and no longer pink in the middle. Baste occasionally with the onion sauce while baking.
6. Serve the meatballs, onions and sauce over cooked Basmati Rice or Rice with Vermicelli.

Summarized from The Mediterranean Dish's video. Watch it for the details.