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Meatball-Stuffed Onion Ring Cone

by Julie Klink

Ingredients

for 4 servings

Onion Rings

  • 2 large white onions
  • 1 cup
    all-purpose flour (125 g)
  • 6 large eggs, beaten
  • 3 cups
    panko breadcrumbs (150 g)

Meatballs

  • 1 lb
    ground beef (455 g)
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • ½ cup
    grated parmesan cheese (55 g)
  • ½ cup
    panko breadcrumbs (25 g)
  • ¼ cup
    fresh flat-leaf parsley, finely chopped (10 g)
  • 1 tablespoon
    worcestershire sauce
  • 1 large egg
  • 1 teaspoon
    salt
  • ½ teaspoon
    black pepper
  • oil, for frying
  • marinara sauce, for serving
  • grated parmesan cheese, for serving
  • fresh basil, chopped
    Calories 975
    Fat 38g
    Carbs 93g
    Fiber 3g
    Sugar 10g
    Protein 60g

Estimated values based on one serving size.

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Preparation

  1. On a cutting board, peel the onions, and cut into ½-inch (1 ¼-cm) rings. Separate the rings.
  2. Sort the onion rings into four cones, starting with a big ring and going up to a small one.
  3. Place the flour, eggs, and panko in 3 separate medium bowls.
  4. Dip an onion ring into the flour, shaking off any excess. Dip it into the eggs, then the panko, then back into the eggs, and into the panko again.
  5. Place the onion ring on a greased, parchment-lined baking sheet. Repeat with remaining onion rings, creating four stacked cones on the tray. Freeze the onions ring cones for 1-3 hours.
  6. Preheat the oven to 400˚F (200˚C).
  7. In a medium bowl, mix the ground beef, onion, garlic, Parmesan, panko, parsley, Worcestershire, egg, salt, and pepper with your hands until fully combined.
  8. Take a baseball-size handful of the meat mixture and roll it into a ball. Transfer to a parchment-lined baking sheet. Repeat with the remaining meat mixture, creating four meatballs total.
  9. Bake for 18 minutes.
  10. Heat the oil in a large pot over medium heat until it reaches 350˚F (180˚C).
  11. Gently lower one frozen onion ring cone into the oil. Fry until golden brown all over, 2-4 minutes.
  12. Remove the cone with a slotted spoon and transfer to a wire rack set over paper towels to drain. Repeat with the remaining onion ring cones.
  13. Add 1 meatball to each onion ring cone. Top with marinara sauce, grated Parmesan cheese, and basil.
  14. Nutrition Calories: 1920 Fat: 149 grams Carbs: 95 grams Fiber: 4 grams Sugars: 11 grams Protein: 51 grams
  15. Enjoy!
 

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