This meatballs in onion stew recipe is one of my childhood memories. My mam would make a huge pot of it and the whole house would smell amazing. Best way to get us to set the table quickly! Small confession: I was not a huge fan of meat as a child. Flavours and textures are a very personal experience! But this was a family winner every time and I am happy to pass it on to my boys and to share it with you too. I like to double the meatballs quantities to freeze some. You can serve these with steamed rice or pasta on the side. I hope you give these a try and bon appétit !
Beef meatballs in onion stew
1 tbsp marjoram
1 tsp sage
1 tsp rosemary
1 tsp thym
Pinch of salt and pepper
1 tbsp rapeseed oil for cooking
10g corn starch
1 tbsp of rapeseed oil
Salt and pepper
- Start by preparing the meatballs. In a large bowl, mix together the mince, the egg, the breadcrumbs, the pecorino cheese, the herbs and the seasoning.
- Shape into medium size balls.
- Heat up the oil in a large pan and fry the meatballs on all sides. (I like to place them clockwise so I know in which order to turn them and remove them).
- Slice (or use a food processor) the onions.
- In a large pot, melt the butter and add 1 tbsp of oil. Add the onion. Do not let them colour. Add just enough fresh water to the level of the onions.
- Mix the corn starch with 2 tbsp of water and add to the pot. Add salt. Simmer gently with a lid on until tender. Towards the end of the cooking time, add freshly grounded pepper and the meatballs to reheat them.
- Serve with rice or pasta.
Serves 5. I make roughly 18 meatballs out of these quantities. A portion would be 3,5 meat balls.
Calories per serving 322, total fat 16.8g, total carbohydrates 14.2g, protein 29.5g