¼ cup fresh flat-leaf parsley (10 g), finely chopped
1 tablespoon worcestershire sauce
1 large egg
1 teaspoon salt
½ teaspoon black pepper
oil, for frying
marinara sauce, for serving
grated parmesan cheese, for serving
fresh basil, chopped
Nutrition Info
Calories 1078
Fat 40g
Carbs 112g
Fiber 4g
Sugar 16g
Protein 65g
How to Make It
1. Step
On a cutting board, peel the onions, and cut into ½-inch (1 ¼-cm) rings. Separate the rings.
2. Step
Sort the onion rings into four cones, starting with a big ring and going up to a small one.
3. Step
Place the flour, eggs, and panko in 3 separate medium bowls.
4. Step
Dip an onion ring into the flour, shaking off any excess. Dip it into the eggs, then the panko, then back into the eggs, and into the panko again.
5. Step
Place the onion ring on a greased, parchment-lined baking sheet. Repeat with remaining onion rings, creating four stacked cones on the tray. Freeze the onions ring cones for 1-3 hours.
6. Step
Preheat the oven to 400˚F (200˚C).
7. Step
In a medium bowl, mix the ground beef, onion, garlic, Parmesan, panko, parsley, Worcestershire, egg, salt, and pepper with your hands until fully combined.
8. Step
Take a baseball-size handful of the meat mixture and roll it into a ball. Transfer to a parchment-lined baking sheet. Repeat with the remaining meat mixture, creating four meatballs total.
9. Step
Bake for 18 minutes.
10. Step
Heat the oil in a large pot over medium heat until it reaches 350˚F (180˚C).
11. Step
Gently lower one frozen onion ring cone into the oil. Fry until golden brown all over, 2-4 minutes.
12. Step
Remove the cone with a slotted spoon and transfer to a wire rack set over paper towels to drain. Repeat with the remaining onion ring cones.
13. Step
Add 1 meatball to each onion ring cone. Top with marinara sauce, grated Parmesan cheese, and basil.
