Susan Faloon’s Mainley Blue Meatballs 


Caramelized blueberry onions:

1 large onion

1-tablespoon butter

1-tablespoon vegetable oil

1-tablespoon light brown sugar

cup blueberries


1- pounds ground chuck

2 tablespoons red onion

cup pureed blueberries

cup dry bread crumbs

1 large egg

teaspoon ground nutmeg

teaspoon ground cinnamon

teaspoon ground cumin

2 tablespoons Cabernet Sauvignon

1-teaspoon salt

teaspoon freshly ground black pepper

Eight ounces blue cheese crumbles


To make the caramelized onions, combine onion, butter, oil, brown sugar and blueberries in a 10-inch non-stick skillet. Cook the onion mixture for 15-20 minutes over med-high heat, stirring occasionally until the onions are caramelized and most of the liquid is evaporated. Remove from stove and set aside.

To make the meatballs, combine ground chuck, onion, blueberries, bread crumbs, egg nutmeg, cinnamon, cumin, wine, salt and pepper. Mix meat well without over mixing.

With a med scoop or tablespoon, scoop up even portions of mixture and form into bite-size meatballs. Place meatballs in oven-safe pan and cook at 350 for 15 to 20 minutes, until done. During the final few minutes of cooking, place caramelized onions over meatballs and bake until bubbling. Remove from oven and top with blue cheese and serve immediately.

Makes 6 servings of 3-4 meatballs each.