Hi Lu, is it an allergy or just a dislike of onions? If it is the latter, do you ever sub leeks or shallots and mince them? I really like C@H's beef meatball recipe, they are baked as well. When I was on Atkins, I made a chicken recipe that subbed cucumbers for the onions and it was really good. That might work well in meatballs and give you a little moisture as well. Anyway in case you don't already have it, here's the recipe. It was recommended by someone in the TOBB and I've been using it ever since. Apart from my regular apricot sauce, I love these in the sauce from CC's Salisbury steak.
EXPORTED FROM LIVING COOKBOOK
THREE-WAY MEATBALLSIf you want to make all 3 kinds at once, triple the basic meatball recipe and divide into 3 bowls. If you don't have time to form all of the meat mixture into meatballs, it can be vacuum packaged raw and then frozen. Be sure to label the bag with the amount, flavor, and date. When ready to use, thaw in refrigerator then shape into meatballs. Bake as directed.
Oven Temperature: 400°F
Servings: 6 Yield: 30 meatballs
Preparation: 25 minutes Cooking: 15 minutes Inactive: 20 minutes Total Time: 1 hour
BASIC MEATBALLS2 lbs. lean ground beef
2 cups soft bread crumbs (about 3 slices of bread torn into small pieces)
1/3 cup finely shredded carrot (1 medium carrot)
1/3 cup milk
2 eggs
1 TBS. kosher salt
1 TBS. ground pepper
FOR TRADITIONAL MEATBALLS1/3 cup finely chopped onion (Sub shallot, scallions or cucumber)
¼ cup chopped parsley
2 TBS. Worcestershire sauce
FOR ITALIAN-STYLE MEATBALLS1/3 cup finely chopped onion
¼ cup chopped parsley
2 TBS. Worcestershire sauce
¼ cup grated Parmesan cheese
2 tsps. dry Italian herb blend
½ tsp. minced garlic or ¼ tsp. garlic powder
ASIAN-STYLE MEATBALLS1/3 cup sliced green onion
2 TBS. soy sauce
¼ cup chopped cilantro
1 TBS. minced fresh ginger or ¼ tsp. dry ginger
Place in bowl ground beef, soft bread crumbs, carrot, milk, eggs, kosher salt, ,ground pepper. Add seasoning for desired type of meatballs.
If making all 3 at once, set aside two bowls of ground beef mixture in refrigerator to keep meat cold.
Shape meat in third bowl into 1-inch meatballs. (A mini ice cream scoop works well.)
To bake: Preheat oven to 400° F. Line a rimmed sheet pan with foil for easy clean up. Place meatballs ½-inch apart on prepared pan.
Bake 15 minutes or until cooked through. Cool 20 minutes.
To freeze: Place meatballs in a single layer in 2 quart-size FoodSaver® Bags. There will be about 30 meatballs per bag. Label, vacuum package and freeze. Each bag of meatballs will make one dinner recipe
To thaw frozen meatballs when ready to use:
Thaw in refrigerator overnight, or immerse sealed bag in cold water until thawed, or cut corner of bag and defrost in microwave on defrost setting for 6 to 8 minutes or until meatballs are slightly soft.
Recipe Type: Beef, Bread, Carrots, Cuisine at Home, Eggs, Main Dish, Scallions
Source: Cuisine@Home forum
Web Page:
http://www.forums.cuisineathome.com/ubb ... page=&vc=1