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Creamy Caramelised Onion Meatballs

Recipe

Prep time: 15 mins | Cooking time: 50 mins | Serves 4

Cardiff Mum | Main

A hearty dish for meatball lovers

Ingredients:

For The Meatballs

  • 500g Chicken Mince
  • 1 Tablespoon Garlic Granules
  • 1 Tablespoon Onion Granules
  • 30g Grated Parmesan
  • 1 Egg
  • 1 Heaped Tbsp Breadcrumbs or Cornflour
  • Salt
  • Pepper
  • Oil

For The Caramelised Onions

  • 3 White Onions Sliced
  • 3 Bay Leaves
  • 100ml White Wine Vinegar
  • Oil

For The Sauce

  • 4 Cloves Garlic Minced
  • 3 Tablespoons Mascarpone
  • 1 Teaspoon Dijon Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 200ml Chicken Stock
  • 1 Teaspoon Dried Thyme
  • 50g Grated Parmesan
  • Pinch Of Salt

For The Mash

  • 4-6 Large White Potatoes
  • Splash Of Milk
  • Knob Of Butter
  • Pinch Of Salt

Method

  1. Peel, wash and chop the potatoes then place them in a saucepan of salted, boiling water for 15-20 minutes to cook until soft.
  2. Meanwhile, slice the onions into crescent shapes and add them to a large frying pan with the white wine vinegar, a drizzle of oil and the bay leaves. Cook these over a low to medium heat for around 25-30 minutes to softly caramelise them, stirring occasionally. If any onions start to char or burn, turn the heat down lower or move the pan to a smaller ring on the hob
  3. Meanwhile, in a mixing bowl add the meatball ingredients. When the onions are cooked and caramelised, add half of them to the meatball mixture. Wet your hands and combine the mixture then scoop it up into 12-14 small balls, slightly smaller than a golf ball.
  4. Remove the remaining caramelised onions from the frying pan and set them aside. Add a little more oil to the pan and place the meatballs in. Cook these on a medium-low heat for around 20 minutes, turning continuously. Alternatively, place them in the airfryer and cook for 15 minutes on 200 degrees.
  5. When the meatballs are cooked, remove them from the pan and set them aside, add the remaining caramelised onions back in with the garlic and thyme and cook for 5 minutes. Then add the stock, mascarpone, dijon, Worcestershire sauce and parmesan and mix into sauce. Add the meatballs back into the sauce and let everything simmer for 5 minutes.
  6. Meanwhile, drain the potatoes and using a masher, mash them until smooth then add a splash of milk, generous knob of butter and pinch of salt then use a fork to mix for a few minutes until its super smooth.
  7. Spoon the mash into bowls then add 3-4 meatballs on top and pour the sauce over the mash. Top with more parmesan and plenty of black pepper!