Rhubarb Onion Meatballs Recipe

Name: Rhubarb Onion Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon butter; 11/2 cups finely diced rhubarb; 2 small yellow onions, finely diced; 4 garlic cloves, finely diced; 1/2 teaspoon red pepper flakes (optional); 1 tablespoon fennel seeds; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 eggs; 1 pound ground beef; 1 cup breadcrumbs

Servings: persons

1/2 tablespoon butter
11/2 cups finely diced rhubarb
2 small yellow onions, finely diced
4 garlic cloves, finely diced
1/2 teaspoon red pepper flakes (optional)
1 tablespoon fennel seeds
1 teaspoon salt
1/2 teaspoon black pepper
3 eggs
1 pound ground beef
1 cup breadcrumbs

1
Preheat the oven to 350u00b0. Line a cookie sheet with aluminum foil and grease liberally.
2
In a medium pan, saute together the rhubarb, butter, onions, garlic, red pepper flakes, fennel seeds, salt and black pepper over medium heat until the vegetables are soft.
3
In a medium bowl, beat the eggs with a fork until well combined. Add the ground beef, breadcrumbs and vegetable and mix until everything is well incorporated.
4
Roll the mixture into approximately 26 evenly sized 11/2-inch balls and space out evenly on the prepared cookie sheet. Bake the meatballs for about 25 minutes, or until cooked through, rotating the tray once at about 15 minutes.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 tablespoon butter, 11/2 cups finely diced rhubarb, 2 small yellow onions, finely diced, 4 garlic cloves, finely diced, and more.

Yes, Rhubarb Onion Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Onion Meatballs

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