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Meaty Stuffed Onions Recipe
Meaty Stuffed Onions Recipe photo by Taste of Home

Meaty Stuffed Onions Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 4 large sweet onions
  • 1 pound ground beef
  • 1/2 pound Jimmy Dean® Premium Pork Sausage Roll
  • 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

Nutritional 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.

Directions

  1. 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.
  2. Cool slightly. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels.
  3. 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 shells.
  4. 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.
Originally published as Meaty Stuffed Onions in Country April/May 2000, p51

Nutritional 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.

Reviews for Meaty Stuffed Onions

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MY REVIEW
Reviewed Nov. 16, 2012

"I thought the photograph was beautiful, so I wanted to try this myself. I was a little worried that mine wouldn't turn out as well as the picture. I don't know if I didn't wait long enough for the onions to cool, or if I didn't cut them good enough, but I had problems getting the pieces of onion apart, and quite a few tore. However, I did get some apart and was able to stuff some. I tought the filling was delicious! I'm not sure if I would make this again necessarily as is--I may make the meat filling and use it in a different way because it's so good. Cooking the beef and sausage together helps the beef taste like sausage, which I liked. If I do try this recipes again and stuff onions, I think I will use different onions--I'm not too big of a fan of sweet onions."

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