Beef filled onions
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Onions |
| 1½ | pounds | Lean Ground Beef |
| 1 | large | Egg; Slightly Beaten |
| 1 | teaspoon | Salt |
| Florida Or Texas Barbecue | ||
| Sauce | ||
Directions
Cut the onions in half crosswise, pull of the skins, and scoop out the centers. leaving sturdy shells. Chop the scooped-out onion. Combine the beef, egg, salt, ¾ cup of sauce and the chopped onion. Blend well and shape into 6 large meatballs. Cut 6 squares of heavy duty foil, large enough to contain each onion half, and on each of the squares. Put a meatball in each onion half and spoon a little of the sauce over the combination. Fold the foil up around the onions and seal tightly, allowing space in the foil packets for steam. Grill 4 to 6 inches above the hot coals about 30 minutes. Protecting the hands with mitts, peel back the foil so tops of the meat and onions are exposed. Baste with the drippings in the foil packets or with additional sauce. Cover the grill or shape a loose tent of foil over the onions and continue cooking 25 minutes longer or until the onions are as tender as desired and the meat is done to your taste.
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