Cannonballs

4 medium sweet onions

1 pound ground beef

½ pound ground sausage

½ cup fresh bread crumbs

1 egg, beaten

¼ cup whole milk

¼ cup parmesan

½ cup ketchup

2 cloves garlic, minced

2 tablespoons Worcestershire

pepper (no salt)

Preheat oven to 350.   Slice each onion in half and remove outside ‘skin’ of each half.  Remove two outer most layers of onion of each half being careful to keep them intact.  Set aside on sheets of aluminum foil.

 

Mix all remaining ingredients together by hand.  Press a handful into each half of the onions – gently packing the meat into the onion halves.  Press halves together to ‘reassemble’ the onion.  Wrap each onion in foil and place on a baking sheet. Bake 45 minutes, or until a thermometer reads 140 degrees.  Remove from the oven and let sit 5 minutes before serving.  

 

Alternatively, cook on barbecue over indirect heat or on hot coals for 60 minutes.

 

 

 

photo by Jeff Hobson