Stuffed Onion Meatballs are seasoned ground beef meatballs nested inside blooming red onions, baked in savory tomato sauce, and finished with melted cheese for a unique, protein-rich main course that combines tender onions with juicy beef in one dish.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 400°F (200°C).
Prepare the onions by cutting off the top and peeling them. Make several vertical cuts from the top down, stopping before you cut all the way through the root, to create a 'blooming' effect.
Gently spread the layers of the onion apart and remove the inner core, leaving about 3-4 outer layers intact to form a cup. Repeat for all onions.
In a large bowl, combine the ground beef, seasoned breadcrumbs, egg, extra virgin olive oil, minced garlic, oregano, paprika, salt, and black pepper.
Using your hands, mix the meat mixture thoroughly until all ingredients are well combined.
Divide the meat mixture and form it into large meatballs, one for each prepared onion.
Stuff each meatball into the center of a blooming onion and arrange them in a baking dish.
In a separate bowl or measuring cup, whisk together the room temperature water, cayenne pepper, and tomato sauce.
Pour the sauce mixture into the bottom of the baking dish around the onions, then drizzle the remaining sauce over the top of each meatball.
Bake in the preheated oven for 40 minutes.
After 40 minutes, carefully remove the dish from the oven and top each meatball with shredded cheese.
Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven, let rest for a few minutes, then serve hot.
Store covered in the refrigerator for up to 3 days; reheat gently in a 325°F oven covered with foil until warmed through, about 15-20 minutes. Freeze unbaked or cooked stuffed onions for up to 3 months.
Baking dish (9x13 inch or similar) · Small spoon or melon baller for hollowing onions
Yes, ground turkey or chicken work as substitutes, though they are leaner and may be less juicy. Add 1-2 tablespoons extra olive oil to the meat mixture to compensate.
The internal temperature should reach 160°F when measured with a meat thermometer inserted into the center of a meatball.
Yes, assemble the stuffed onions up to 4 hours ahead, cover, and refrigerate. Bake just before serving, adding 5-10 minutes extra cooking time if starting from cold.
Use canned crushed tomatoes, marinara sauce, or a simple tomato sauce made from fresh tomatoes. A 24-28 oz can is standard for this recipe.
Yes, freeze unbaked stuffed onions in an airtight container for up to 3 months. Bake from frozen, adding 15-20 minutes to cooking time.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
