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Meaty Stuffed Onions

Meaty Stuffed Onions
I won a prize for this recipe in a contest sponsored by our local newspaper. I got it from my mother-in-law, who's originally from Italy.
8 ServingsPrep: 40 min. Bake: 15 min.

Ingredients

  • 4 large sweet onions
  • 1 pound ground beef
    XKick-up the flavor

    With Johnsonville Italian Sausage.

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  • 1/2 pound bulk pork sausage
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 5 slices day-old bread, crumbled
  • 1/2 to 2/3 cup beef broth
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Directions

  • Peel onions and cut 1/2 in. off tops and bottoms. Place onions in a
  • large saucepan. Cover with boiling water. Cook until tender, about
  • 20 minutes; drain.
  • Cool slightly. Carefully remove inside layers of onion, separating
  • into eight individual shells (refrigerate remaining onion for
  • another use). Drain on paper towels.
  • In a skillet, cook beef and sausage over medium heat until no longer
  • pink; drain. Add spinach; cook and stir for 2 minutes. Remove from
  • the heat; stir in the remaining ingredients. Spoon into the onion
© Taste of Home 2013

2 of 2

Meaty Stuffed Onions (continued)

Directions (continued)

  • shells.
  • Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at
  • 350° for 15-20 minutes or until heated through and lightly
  • browned. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 258 calories, 13 g fat (5 g saturated fat), 69 mg cholesterol, 566 mg sodium, 16 g carbohydrate, 3 g fiber, 18 g protein.
© Taste of Home 2013