Caramelized Onion Turkey Meatballs in Piccata Sauce

Recipe by thesal28_wpCourse: Main

Servings

servings

First things first…I NEVER make this in one day. I typically make large batches of Piccata Sauce, which I freeze in 1 pint containers. And I make a large batch of meatballs (2-3 lbs. worth), and freeze them as well. Then on a busy weeknight I combine the two!

A note about the meatballs: I developed this meatball recipe to solve two problems I encountered with other meatball recipes: 1) I was so tired of having to cook off a tiny piece of my meatball mixture every time I made meatballs to taste it for seasoning; 2) I’m very picky about the texture of the onions in my meatballs. I believe that onions should be cooked down before being added to the meat, otherwise they stay a bit hard which ruins the mouthfeel of the meatballs. But this is a bit time consuming.

I solved the first problem by standardizing the seasoning, as I’ve learned throughout my years that 1 tsp of Diamond Crystal Kosher Salt is the ideal amount for 1 lb. of any meat. This Caramelized Onion Turkey Meatball recipe contains the perfect amount of salt for my tastebuds, but it is based on my using Diamond Crystal Kosher Salt. If you are looking to elevate your cooking I highly suggest buying it. Chefs use it because it has half the salinity of regular iodized salt, which means it is harder to oversalt food with it. Also, it has an ideal texture for sprinkling. If you are using a different type of salt in your meatballs, you will want to cook off a small piece of your meatball mixture before shaping the mixture into balls. I say just save yourself the time and buy the Diamond Crystal.

I solved the second problem by using caramelized onions, which I make in large batches and then freeze, to be used in future recipes. I usually caramelize 3 lbs. of onions at a time, so I can have them on hand for other recipes, like my Caramelized Onion and Broccoli Ziti or French Onion Soup and if you wish to do the same, follow the guidelines here. The recipe for this dish, uses 2/3 cup of caramelized onions, so the instructions provided within are tailored to that amount.

If you follow me on social media, you are well aware that one of my biggest pet peeves is when I read a food creator’s recipe that says, “cook onions until caramelized, about 20 minutes.” It actually infuriates me. First, because it’s near impossible to caramelize onions in twenty minutes without burning the sugars and drying out the onions completely. Second, because there is a little bit of technique involved in the onion caramelizing process.

Sugar doesn’t caramelize in the presence of moisture, so it is important to draw out much of the moisture from the onions so that the sugars in the onion can caramelize. However, if you do this too quickly, at too high a temperature, the sugars will burn and the onion skins will turn papery. To prevent this, we begin cooking the onions over high heat, for the first five minutes, to draw out and evaporate the water contain within the onions, then drop the temperature down low, so the sugars can slowly caramelize. Also, when caramelizing onions, I prefer to use Vidalia onions, which have a high sugar content. But, you could use brown or white onions as well, or even shallots or leeks.

As for the Piccata Sauce- During the quarantine, I became obsessed with perfecting my Chicken Piccata recipe. It has since become a family favorite, so much so that I now make Piccata Sauce in large batches so that I can always have a stash of it in the freezer. I started using it as a sauce for my Caramelized Onion Turkey Meatballs, or to make Cauliflower Steak Piccata which is my personal favorite!

The secret to this recipe is not skimping on the lemon zest. You will be using the zest of two whole lemons and the juice of one in this recipe. It really amps up the lemon flavor which makes the sauce utterly craveable. Further, for the sauce, I highly recommend using a high collagen broth, like bone broth, that is thicker and more gelatinous rather than the thin broths you find sold in most cardboard containers. I buy my bone broth frozen from Whole Foods or in the refrigerated section at Trader Joe’s.

Ingredients

Caramelized Onion Turkey Meatballs (this makes about 24 meatballs)
1 1/2 lbs. Vidalia onions (about 3 medium onions), diced
2 tbsp neutral flavored, high heat oil, such as grapeseed or avocado, divided
Diamond Crystal Kosher Salt (will need to use less if using a different salt)
2 lbs ground turkey (NOT breast, dark meat ensures more flavor)
1/2 cup panko breadcrumbs (regular or gluten free)
1/2 tsp black pepper
Piccata Sauce
4 tbsp butter
2 tbsp minced shallots
3 garlic cloves, sliced
Kosher salt
5 tbsp flour (for gluten free, I recommend rice flour or a rice based flour blend)
4 cups of chicken broth (I highly recommend using a high collagen broth, like bone broth, that is thicker and more gelatinous rather than the thin broths you find sold in most cardboard containers. I buy my bone broth frozen from Whole Foods or in the refrigerated section at Trader Joe’s.)
zest of 3 small lemons (it seems like a lot I know, but it is what makes the sauce super lemony)
4 tbsp lemon juice
1 1/2-2 tbsp capers
black pepper
3 tbsp chopped parsley

Directions

Make Meatballs
CARAMELIZE ONIONS: Add 1 tbsp of grapeseed oil to a 12-inch skillet over high heat. Once the oil shimmers, add the onions and sprinkle 1/2 tsp Kosher salt evenly over them. For the next 5 minutes, stir the onions frequently, encouraging them to release their moisture. Reduce the heat to medium and set a timer for 45 minutes. Stir the onions every 5 minutes for the next 30 minutes, keeping them in one cohesive mass. When there is 15 minutes left on the timer, push the onions to one side of the pan, as they will have lost a significant amount of volume and need to remain in a cohesive mass. If possible, adjust the pan so that only the portion with the onions is making direct contact with the heat. Keep stirring the onions every 5 minutes. Once 45 minutes are up, the onions will be sweet, jammy in texture, and caramel colored. If you prefer your onions to have a deeper color and more intense flavor, cook for another 15 minutes. (As I mentioned at the very top of this post, I typically make my meatballs and piccata sauce on separate days, but if you are making them at the same time, I would begin making the Piccata Sauce while the onions are caramelizing.)
Allow the onions to cool to room temperature, then add to a large bowl. Add the ground turkey, 2 tsp Kosher salt, 1/2 tsp black pepper, and panko bread crumbs to bowl. Stir until just combined, as overmixing will make meatballs tough.
If you are making the meatballs in advance of making the sauce, preheat your oven to 350°F (180°C). Roll the meat mixture into balls (if you like, you can use a 1/4 measuring cup for 2 oz. meatballs) and set on a sheet pan lined with parchment paper.
Coat the bottom of a 12-inch skillet (or non-stick pan) with 1/2 tbsp grapeseed oil and place over medium-high heat. After a minute or so, place one meatball into the pan to gauge the oil’s temperature. The oil is sufficiently hot when it sizzles around the meatball. Using tongs, gently add meatballs one by one to the pan, giving each meatball a light jostle so that it doesn’t stick to the pan upon contact. Don’t overcrowd the pan. Cook them in batches if necessary. Once the pan is full of meatballs, swirl the pan gently so that the meatballs continue to stay unstuck from the bottom of the surface. Flip and swirl meatballs in the pan as necessary to brown them as evenly as possible. Once meatballs are browned, transfer them to the Piccata Sauce. If you plan to make the meatballs in advance, like I typically do, transfer them back to the sheet pan and place them in the oven. Cook until their internal temperature reaches 165° (F) on a meat thermometer or instant read thermometer such as this one. Cool them completely, then freeze them in a zip lock bag.
Make Piccata Sauce
Add the butter to the skillet, and place over medium heat. Add the shallot, garlic, and a pinch of Kosher salt and sauté until softened. Add the flour to the pan and stir to combine. Cook the flour/butter/shallot/garlic mixture for about 5-10 minutes, stirring frequently. You want the mixture to brown slightly, which will add color and flavor to the sauce, but take care not to burn the shallots and garlic. Raise the temperature to medium high and add the cold stock to the skillet in a slow steady stream, whisking continuously to incorporate stock into flour mixture. Whisking frequently, bring the sauce to a low boil to thicken. This should only take a few minutes. Once the sauce is thickened, add the lemon zest, lemon juice, and capers. Stir to combine and season with salt and black pepper to taste. If you plan on consuming the Chicken Piccata Meatballs in one sitting, add all the meatballs to the sauce and heat through. Add the parsley and serve immediately. If you are making the sauce in advance, cool to room temperature, then refrigerate uncovered until cooled completely. Then cover and use within 4 days or freeze if you like, for up to 3 months. To reheat, I recommend first defrosting overnight in the refrigerator, then bringing a small amount of chicken broth to a boil and whisking in the cold sauce over medium low heat.

Notes

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