Description
Tender lamb meatballs baked in a rich caramelized onion sauce, infused with warm Middle Eastern spices. A comforting and flavorful dish perfect served over rice.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 medium yellow onions, sliced into 1/4-inch rings
- 1 small yellow onion, grated
- Kosher salt
- 1 1/2 pounds ground lamb
- 1/3 cup breadcrumbs
- 1/2 bunch fresh parsley, leaves chopped
- 1 egg
- 2 garlic cloves, minced
- 1 1/2 teaspoons Baharat
- 1/4 teaspoon ground cardamom
- Black pepper
Instructions
- Preheat the oven to 425°F.
- In a large oven-safe pan over medium-high heat, add olive oil. Once hot, add sliced onion rings and a pinch of salt. Cook, stirring occasionally, until deeply golden and caramelized, about 20–30 minutes.
- In a mixing bowl, combine grated onion, ground lamb, breadcrumbs, parsley, egg, garlic, Baharat, and cardamom. Season with salt and black pepper and mix well. Form into meatballs using about 2 tablespoons per ball.
- Turn off the heat under the onions and carefully stir in 1 cup of water to create a sauce. Nestle the meatballs into the onion mixture and spoon onions over the top.
- Transfer the pan to the oven and bake for 25–30 minutes, until meatballs are fully cooked. Baste occasionally with the onion sauce while baking.
- Serve hot over basmati rice or rice with vermicelli.
Notes
- For extra flavor, let the meat mixture rest for 10 minutes before shaping.
- If Baharat is unavailable, substitute with a mix of cumin, paprika, cinnamon, and cloves.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with a splash of water to keep the meatballs moist.
- Pairs well with yogurt sauce or a fresh cucumber salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg
