Beef Meatballs with Onion Fondue

Here is a recipe that is neither traditional nor regional. Underneath its appearance of not being a very healthy dish, it is in fact a really balanced and light recipe while being very tasty. That’s why I offer it to you even though it is not very representative of my blog. But these beef dumplings with this onion fondue (no sugar or butter needed!) is really delicious. And then after the trip culinary of Lausanne and San Francisco, I needed a little break for my stomach! But I like good things so I share with you.

Recipe for beef meatballs with onions for 2 people:

Beef balls:

-500g of ground beef (5% is good for diets!)

-2 eggs

-1/2 onion, finely chopped

-1 small bunch of chives or coriander, parsley…

-2 teaspoons cumin seeds

-2 tablespoons of raisins (optional but delicious)

-1/2 teaspoon garlic powder

-1 small spoonful of spices (cumin, ras el hanout, 5 flavors, cinnamon …)

-2 to 3 tablespoons of fine whole wheat semolina

-salt pepper

-2 tablespoons of olive oil

Onion fondue:

-6 onions

-2 teaspoons of sugar (or fake sugar!)

-raisins (optional, but it’s good too, and if there are not too many of them, it’s not what makes fat…)

Put the beef, half an onion finely chopped, eggs, garlic powder, spices, cumin seeds, raisins in a bowl.

Mix well by hand and add the fine whole wheat flour. Just enough to keep the meat from sticking to your hands. Do not forget to add salt and pepper.

Add chives and anything else you can think of!

Make balls and roll them in the fine whole wheat semolina.

Heat oil in a large skillet. Start cooking the meatballs.

Turn the meatballs over to cook all sides.

Meanwhile, finely chop the onions. Simple thin slices are sufficient.

When all sides are cooked add 150ml of water and increase the heat. Cook with a lid until the water has completely evaporated.

When all the water is gone, remove the meatballs and set them aside on a plate. In the same pan (not washed to keep the juices), add the sliced onions.

Cook on high heat (all watching not to let burn!). The principle is very simple. The onions will start to brown underneath. You will have to jump them in the pan, or stir them with a wooden spoon, to make them almost all golden.

They will roast in the juices of the meat.

Add 200ml of water and mix well. Continue to cook over high heat. The water will dissolve the dark color of the onions and they will all take on a beautiful color and delicious flavor!

When the water evaporates, add a little more water and let cook and simmer for 10-15 minutes. You can even let it re-caramelize from underneath and re-dissolve with a little water.

Add grapes, and a tiny bit of sugar or sweetener (this is really for those who want this dish in light).

Let the onions cook and swell a little. The sauce will naturally thicken. Add the meatballs (with any juices they may have rendered) and let them warm up in the onions. The dumplings will get covered in sauce…