For my first meal of last weekend, I opted for 5 Napkin Meatballs with Rosemary Aioli. Now tell me the name of that dish doesn’t get you excited! I don’t know if this is a true aioli, but it tasted so good I didn’t care.
These actually were fairly easy to make. I started out caramelizing onions (which I’ve never done before.) It took a while to caramelize the onions so spent some of that time freshly grating the gruyere cheese. I’ve also never grated my own cheese before so that was another first. Again…Kroger and their giant produce complicated things. I bought 2 onions that looked medium and 1 that looked small. I ended up with at least twice as much onion as I needed (although I’ve been putting those extra caramelized onions to good use in egg scrambles this week.)
The next step, like making any meatball, was to mix up all the ingredients and form into meatballs with your hands. I ended up with 28 instead of 20. Browning these up wasn’t too difficult. A few fell apart when I flipped them over, but for the most part they stayed together. While those were browning I whipped my aioli together.
In the end, this was seriously one of the best tasting dishes I’ve made. The meatballs were rich but not too greasy. The onion tasted so good. And that aioli was amazing.
Ease 3/4 – A few slightly tricky steps, mostly getting the meatballs flipped
Guiltless 2/4 – Thankfully I had gone on a long bike ride that day, but I ended up having to eat quite a few meatballs to feel full. My serving size was definitely not light on the calories.
Leftovers 4/4 – The meatballs reheated in the microwave just fine.