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Juicy Lamb Meatballs with Caramelized Onions Recipe

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4.2 from 13 reviews

These Juicy Lamb Meatballs with Caramelized Onions combine tender, perfectly seasoned ground lamb meatballs with sweet, deeply caramelized onions. Slow-cooked in an aromatic Baharat and cardamom spiced onion sauce, they are oven-baked to juicy perfection and served best alongside fragrant Basmati rice. This Middle Eastern-inspired dish offers rich flavors and a comforting texture perfect for family dinners or entertaining guests.

Ingredients

For the Caramelized Onions

  • 3 tablespoons extra virgin olive oil
  • 3 medium yellow onions, sliced into 1/4-inch rings
  • Kosher salt, to taste

For the Meatballs

  • 1 small yellow onion, grated
  • 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 spice blend
  • 1/4 teaspoon ground cardamom
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat your oven: Preheat the oven to 425°F to prepare for baking the meatballs later in the process.
  2. Caramelize the sliced onions: In a large oven-safe pan over medium-high heat, add the olive oil and wait until it shimmers. Add the sliced onion rings and season with a generous pinch of kosher salt. Cook the onions, stirring occasionally, until they are fully softened and have turned a deep golden brown, about 20 to 30 minutes.
  3. Make the meatballs: While the onions are caramelizing, combine the grated onion, ground lamb, breadcrumbs, chopped parsley, egg, minced garlic, Baharat, and ground cardamom in a large mixing bowl. Season with a big pinch of kosher salt and black pepper. Mix everything thoroughly until well combined. Take handfuls of the meat mixture, about 2 tablespoons each, and form them into meatballs. You should have approximately 18 to 20 meatballs.
  4. Make the onion sauce: When the onions are caramelized and ready, turn off the heat and carefully stir in 1 cup of water. The liquid will immediately take on a rich brown color from the onions. Nestle the lamb meatballs gently into this onion sauce, then use a spoon to scoop some of the onions onto the tops of the meatballs.
  5. Bake the meatballs: Transfer the pan to the middle rack of the preheated oven. Bake for 25 to 30 minutes, or until the meatballs are cooked through and no longer pink in the center. During baking, occasionally baste the meatballs with the onion sauce to keep them moist and flavorful.
  6. Serve: Remove the pan from the oven and serve the meatballs hot, spooning the caramelized onions and sauce over them. These meatballs pair wonderfully with Basmati rice or rice with vermicelli for a complete, delicious meal. Enjoy!

Notes

  • You can substitute lamb with ground beef or a lamb-beef mix if desired, but the authentic flavor comes from lamb.
  • Baking the meatballs in the onion sauce keeps them tender and infuses them with rich flavor.
  • Use a large oven-safe skillet or pan to caramelize the onions and bake the meatballs, saving on cleanup and maximizing flavor meld.
  • If you don’t have Baharat spice, a mix of cinnamon, cumin, coriander, paprika, and black pepper can be used as a substitute.
  • For a gluten-free version, replace breadcrumbs with gluten-free alternatives or ground oats.

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