If you are craving something comforting that feels like a warm hug for your taste buds, then this Stuffed Onions with Ground Meat and Tomato Sauce Recipe is exactly what you need. Tender onion layers are carefully separated, lovingly filled with a savory blend of ground pork, rice, herbs, and spices, then slow-baked in a rich, homemade tomato sauce that ties every flavor together beautifully. It’s an irresistible dish bursting with colors, textures, and aroma that will have you coming back for seconds without hesitation. Whether you’re cooking for family or treating yourself to something special, this recipe turns humble ingredients into a culinary masterpiece worth sharing.
Ingredients You’ll Need
Finding the right balance of simple, fresh ingredients is key to making this recipe shine. Each element plays a unique role from the sweetness of the onions to the umami of the tomato sauce and the hearty bite of the ground meat and rice.
- Ground pork (500 grams): This is the flavorful protein base that binds the filling together perfectly.
- Rice (1 cup, rinsed): Cooked within the filling, it adds a tender, chewy texture without being mushy.
- Tomato paste (2 tablespoons total): Used in both the stuffing and sauce for concentrated tomato richness.
- Tomato (1, diced): Provides fresh juiciness and subtle acidity to brighten the filling.
- Garlic (5 cloves, minced): Garlic’s aromatic punch elevates the flavors of the whole dish.
- Salt (1 teaspoon): Essential for seasoning and enhancing the natural tastes.
- Paprika (1 teaspoon): Adds a gentle smoky warmth that complements the meat beautifully.
- Oregano (1 teaspoon): Brings herbal earthiness and depth.
- Black pepper (¼ teaspoon): Light heat to balance the richness.
- Chopped parsley (¼ cup): Fresh herbaceous notes to brighten every bite.
- Yellow onions (6 large): The star vessel for stuffing, their mild sweetness works perfectly here.
- Ghee or butter (1 tablespoon): Used to start the sauce, offering a luscious, silky base.
- Broth (2 cups): Any variety you prefer—beef, chicken, or vegetable—to gently cook and flavor the stuffed onions.
How to Make Stuffed Onions with Ground Meat and Tomato Sauce Recipe
Step 1: Prepare the Filling
Begin by combining the ground pork, rinsed rice, tomato paste, diced tomato, minced garlic, salt, paprika, oregano, pepper, and chopped parsley in a large bowl. Mixing these ingredients well is crucial—this blend will bring the filling to life with a balance of flavor and texture. Pro tip: you can prepare this mixture a day ahead and let it chill in the fridge; just bring it to room temperature before stuffing to make handling easier.
Step 2: Peel and Boil the Onions
Trim the ends off each onion and make a carefully centered cut lengthwise, being careful not to slice completely through the bulb. Place the onions into boiling water and cook them for about 15 minutes until the layers start to separate without falling apart. This step softens the layers for stuffing, so watching the pot closely is necessary to avoid overcooking.
Step 3: Cool and Separate the Onion Layers
Drain the onions and cool them quickly under cold water to stop the cooking process. Gently peel apart all the layers—these will become your individual vessels. Depending on the size of your onions, you might have more or fewer layers to work with.
Step 4: Stuff the Onion Layers
Take each onion layer and spread approximately a tablespoon of the meat mixture across it, then roll it up tightly. Repeat this until all your filling is used. If the layers feel too long, slicing them in half before stuffing works wonderfully. For extra flavor, save the onion hearts for soup or season with diced bits in your filling next time.
Step 5: Arrange and Prepare the Sauce
Place the stuffed onion rolls seam-side down in a tight, round baking dish. Melt the ghee or butter in a saucepan, and stir in the tomato paste until fragrant. Pour in the broth, season with a pinch of salt if needed, and bring the sauce to a gentle simmer before pouring it evenly over the arranged onions.
Step 6: Bake to Perfection
Cover the dish with parchment paper and foil, then bake in a preheated 425°F (220°C) oven for 45 minutes. Remove the foil and bake for another 15 minutes uncovered, finishing under the broiler for a few minutes if you want a beautifully caramelized surface. The result is tender, juicy, and flavor-packed stuffed onions that are absolutely irresistible.
How to Serve Stuffed Onions with Ground Meat and Tomato Sauce Recipe
Garnishes
A sprinkle of fresh chopped parsley or a dollop of cooling plain yogurt adds brightness and contrast to the rich tomato sauce and savory filling. A drizzle of good-quality olive oil or a dusting of smoked paprika on top can also elevate the presentation and flavor.
Side Dishes
This dish pairs wonderfully with simple, complementary sides such as fluffy couscous, crusty bread to soak up the sauce, or a fresh green salad tossed with lemon vinaigrette. The goal is to keep it light so the stuffed onions remain the star of your plate.
Creative Ways to Present
For a fun twist, serve the stuffed onions as tapas by arranging them on a platter with toothpicks. You might also nestle them atop a bed of creamy mashed potatoes or swirl some garlic yogurt sauce around the edges for an elegant dinner party dish.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover Stuffed Onions with Ground Meat and Tomato Sauce Recipe in a sealed container for up to five days. The flavors tend to develop even more after resting, making for delicious next-day meals.
Freezing
If you want to keep them longer, wrap individual stuffed onions tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze well for up to three months, making this a fantastic make-ahead option for busy days.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through to maintain their texture and flavor. Avoid microwaving if possible as it can make the onions watery and mushy.
FAQs
Can I use other types of meat instead of pork?
Absolutely! This recipe is quite versatile. Ground beef, lamb, chicken, or turkey all work wonderfully and each brings a slightly different flavor profile to the dish.
What type of rice works best in this recipe?
Short-grain or medium-grain rice such as Arborio or Jasmine work best because they absorb moisture well and stay tender without becoming mushy inside the filling.
Is it necessary to boil the onions before stuffing?
Yes, boiling softens the layers just enough to make them pliable for rolling without breaking. It also mellows the onion’s sharpness, blending better with the filling flavors.
Can I make the tomato sauce from scratch instead of using tomato paste and broth?
Definitely! You can use fresh tomatoes, simmered with herbs and broth, to create a fresh homemade sauce. Just keep it flavorful yet balanced to complement the stuffed onions perfectly.
How spicy is this dish? Can I adjust the heat?
This version is mildly spiced with paprika and a touch of black pepper. If you want to add more heat, feel free to include chili flakes or a pinch of cayenne to the meat filling or sauce.
Final Thoughts
This Stuffed Onions with Ground Meat and Tomato Sauce Recipe is a celebration of hearty, homemade cooking at its best. It’s the kind of dish that brings warmth and satisfaction to the table, perfect for cozy dinners or impressing guests with something a little different. I hope you enjoy making and sharing this recipe as much as I do—it’s truly a comforting classic that never fails to delight!
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Stuffed Onions with Ground Meat and Tomato Sauce Recipe
- Total Time: 1 hour 45 minutes
- Yield: Approximately 34 stuffed onion rolls
Description
Deliciously savory stuffed onions filled with a flavorful mixture of ground pork, rice, and aromatic spices, baked in a rich tomato broth until tender and caramelized. This comforting dish combines tender onion layers with a juicy meat filling, perfect for a hearty family meal served alongside plain yogurt or as a standalone delight.
Ingredients
The Stuffing
- 500 grams ground pork
- 1 cup rice, rinsed (preferably short or medium grain such as Arborio or Jasmine)
- 1 tablespoon tomato paste
- 1 tomato, diced
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon pepper
- ¼ cup chopped parsley (a handful)
- 6 large yellow onions (may need more if onions are small)
The Sauce
- 1 tablespoon ghee or butter
- 2 tablespoons tomato paste
- 2 cups broth (beef, chicken, or vegetable)
Instructions
- Prepare the Filling: In a large bowl, combine ground pork, rinsed rice, tomato paste, diced tomato, minced garlic, salt, paprika, oregano, pepper, and chopped parsley. Mix thoroughly until evenly blended. You can prepare this mixture the night before and refrigerate it for deeper flavors. Before stuffing, let the mixture come to room temperature for about 30 minutes.
- Prepare the Onions: Trim both ends off each onion and place each onion flat side down. Carefully cut down the center of each onion from the middle, making sure not to slice all the way through, so the layers remain connected.
- Boil the Onions: Place the cut onions into a pot of boiling water and cook for approximately 15 minutes. This will cause the onion layers to soften and begin to separate but take care not to overboil them as they may fall apart.
- Cool the Onions: Drain the onions carefully and allow them to cool. To speed up the process, run them briefly under cold water. Separate the onion layers gently to prepare for stuffing.
- Stuff the Onion Layers: Take each onion layer and spoon about one tablespoon of the meat mixture onto it. Roll the layer tightly around the filling. Continue this process until all layers are stuffed and the meat filling is fully used. This recipe yields about 34 stuffed onion rolls depending on onion size. If layers are too large, cut them in half. Save the leftover onion hearts for broth or dice into the filling.
- Arrange the Stuffed Onions: Place the stuffed onions seam-side down tightly packed into a round baking dish.
- Prepare the Sauce: On the stove, melt the ghee or butter in a pot over medium heat. Add the tomato paste and the broth, stirring to incorporate. Taste and adjust seasoning, adding salt if necessary.
- Bake the Dish: Pour the warm broth evenly over the stuffed onions in the dish. Cover the dish with a piece of parchment paper, then seal with aluminum foil. Bake in a preheated oven at 425°F (220°C) covered for 45 minutes.
- Finish Baking: Remove the foil and parchment paper, then bake uncovered for an additional 15 minutes. For a beautifully caramelized finish, broil the dish for the last few minutes, watching closely to prevent burning.
- Serve: Serve the stuffed onions warm, ideally with a side of plain yogurt to complement the flavors. Store any leftovers in the refrigerator for up to five days.
Notes
- You can substitute ground pork with other ground meats such as beef, lamb, chicken, turkey, or a combination depending on preference.
- Large yellow onions are ideal for this recipe because they are mildly sweet and their layers separate easily after boiling.
- Short or medium grain rice varieties like Arborio or Jasmine work best as they absorb moisture well without becoming mushy.
- If ghee is unavailable, butter or olive oil can be used as alternatives for the sauce.
- Onion hearts removed after separating layers can be saved for vegetable broth or diced and mixed into the filling for extra flavor and reduced waste.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern / Mediterranean
