When I see “Caramelized Onion” in a recipe title, I do two things: wipe the drool from my mouth, and then tell my aroused tastebuds, “It is 90 degrees outside and there is no way I am going to stand over a hot skillet for 20 minutes straight.”
Thankfully, Shockingly Delicious came to the rescue with a recipe for caramelized onions–made in a slow cooker! As I chopped my way through six onions the other day, I told myself the fume-induced sobs were tears of joy, because I was subsequently free to induge my caramelized onion cravings even in the middle of July.
|Caramelized onions: Crockpot Edition|
|After 10 hours in the Crockpot|
Ground beef, like the ubiquitous chicken breast, winds up on millions of dinner tables every night, in predictable form. Growing up, we ate it in cheesy-spinach casserole, taco salad, burritos, meatloaf, and in spagetti sauce. Now, I love infusing this staple with global flavors instead of the expected tex-mex seasonings or marinara sauce. These meatballs take a cue from traditional moroccan flavors and an oniony twist on tzaziki makes a cool, creamy sauce.
I always add whatever veggies I have on hand to my meatballs. In the meatballs pictured, I added 1/2 cup carrot puree. You won’t taste it in the finished meatballs–it just adds bulk and moisture. I also use grated zucchini, mashed butternut squash, or pumpkin.
Moroccan Spiced Meatballs with Caramelized Onion Yogurt
1 lb. ground beef
1/2 cup pumpkin, carrot, or butternut squash puree or grated zucchini (optional)
Zest of 1 orange
3/4 tsp. ground cumin
1/2 tsp. salt
heaping 1/4 tsp. ground ginger
heaping 1/4 tsp. ground cinnamon
1/4 tsp. pepper
2 garlic cloves, minced
1 Tbs. coconut flour
About 2 Tbs. olive oil
3 Tbs. olive oil
1/2 tsp. salt