Stuffed Onion Meatballs

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.