Onion Bombs Dutch Oven Recipe

Onion Bombs Dutch Oven Recipe

Is a classic outdoor cooking technique where seasoned meatballs are encased in onion “shells” and slow-roasted until caramelized

Directions:
Preheat and oil your 12″ regular Dutch Oven.
1. Peel onions and cut them in half.
2. With half of the ground meat, mix in Italian seasoning, minced garlic, minced onion, parsley.
3. With the remaining ground meat, mix taco seasoning, minced garlic, minced onion, diced green chilies and Monterey Jack cheese. You can add diced peppers if you like to either mix.
4. Use one mix in white onion and the other in the red onion. Start with a 1” cube of Monterey Jack and make a meatball around it to fit in 2 half layers of onion. Now if you like, wrap with 1/2 slice of bacon and hold with toothpick.
5. Cook for about 20-30 minutes. I use 4 coals on bottom and 18 on top.
Submitted by: Rob Kallam

• 1 Large White Onion
• 1 Large Red Onion
• 2 Pounds Ground Meat
• 1 Tbls Taco Seasoning
• 1 Tbls Italian Seasoning
• 8 oz. Monterey Jack Cheese
• 4 oz. Can of Diced Green Chilies

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Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and Matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of Vinegar
___ Spray bottle of Oil
___ Don’t forget the Food!!!