Onion Stew with Meatballs | Sweet and Aromatic

In a large bowl, place the minced pork, fresh egg, breadcrumbs, finely crushed garlic, and half of the finely chopped fresh parsley. Season with 4 g of salt, 2 g of ground black pepper, half of the sweet paprika, and a pinch of dried thyme. Knead the mixture thoroughly by hand for 2-3 minutes until smooth and well combined.

With lightly moistened hands, shape round meatballs about the size of a walnut. Lightly coat them in the white wheat flour, shaking off any excess. In a deep saucepan or large skillet, heat 30 ml of sunflower oil and brown the meatballs over medium heat for 5-6 minutes on all sides, just until they develop an appetizing golden crust. Transfer them to a plate and keep warm.

Peel the yellow onions and slice them into half-moons, not too thin. In the same pan used to brown the meatballs, add the remaining 20 ml of sunflower oil and add all the sliced onion along with 4 g of salt. Sauté the onion over medium-low heat for 15-20 minutes, stirring occasionally, until completely softened, translucent, and nicely caramelized, taking on a golden color and natural sweetness.