for 4 servings
2 large white onions
1 cup (125 g) all-purpose flour
6 large eggs, beaten
3 cups (150 g) panko breadcrumbs
1 lb (455 g) ground beef
1 small yellow onion, finely chopped
1 clove garlic, minced
½ cup (55 g) grated parmesan cheese
½ cup (25 g) panko breadcrumbs
¼ cup (10 g) fresh flat-leaf parsley, 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
- 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.