Meatball-Stuffed Onion Ring Cone

Instructions

• On a cutting board, peel the onions, and cut into ½-inch (1 ¼-cm) rings. Separate the rings.
• Sort the onion rings into four cones, starting with a big ring and going up to a small one.
• Place the flour, eggs, and panko in 3 separate medium bowls.
• 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.
• 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.
• Preheat the oven to 400˚F (200˚C).
• In a medium bowl, mix the ground beef, onion, garlic, Parmesan, panko, parsley, Worcestershire, egg, salt, and pepper with your hands until fully combined.
• 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.
• Bake for 18 minutes.
• Heat the oil in a large pot over medium heat until it reaches 350˚F (180˚C).
• Gently lower one frozen onion ring cone into the oil. Fry until golden brown all over, 2-4 minutes.
• 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.
• Add 1 meatball to each onion ring cone. Top with marinara sauce, grated Parmesan cheese, and basil.
• Nutrition Calories: 1920 Fat: 149 grams Carbs: 95 grams Fiber: 4 grams Sugars: 11 grams Protein: 51 grams
• Enjoy!