Onion Balls

4 | 20 | Light

By: Robin Schulz

The internationally successful star DJ, Robin Schulz, is a big Napoleon Premium BBQs fan. In addition to music, grilling is Robin's great passion. In 2021, our own barbecue cookbook was published under the ROBIN SCHULZ BARBECUE brand and the launch of the ROBIN SCHULZ BARBECUE barbecue sauces was given.

INGREDIENTS

2 red onions
150 g brown mushrooms
4 stalks of parsley
200 g minced beef or mixed minced meat
1 tbsp teriyaki sauce
1 tbsp sweet chilli sauce
Sea salt
Ground black pepper
Chili powder
80 g grated Emmental cheese
12 slices of breakfast bacon (bacon)
3 tbsp butter
150 ml beef stock
100 ml Robin Schulz BBQ sauce
200 g cheese nachos or nachos of your choice

ACCESSORIES

1 cast iron grill pan
Cutting board

PREPARATION

Prepare grill for medium direct heat (with lid, 160-180°). Preheat the grill pan in the grill for 10-12 minutes.
Peel the onions, cut them in half and remove two thirds of the inside from each half. Cut sections into small cubes and set aside. Clean the mushrooms and cut them into thin slices. Rinse the parsley, shake dry and chop roughly, including the stems.
Season the minced meat with teriyaki and sweet chili sauce, salt, pepper and chili. Mix the cheese into the minced meat. Form the minced mixture into four equally sized balls. Fill one minced ball into each half of an onion and cover with the other half of the onion, pressing down well. Wrap each onion bomb with 3-4 slices of bacon.
Melt the butter in the pan. Grill the onion bombs all around for 1-2 minutes, then remove them. Add the onion sections and mushrooms to the pan and fry until golden brown, 2-3 minutes. Deglaze with stock and stir in the BBQ sauce.
Reduce the temperature to 140-160°, place the onion bombs in the sauce and grill for 12-15 minutes until the onions and mince are cooked. Brush with the sauce again and again.
Shortly before the end of the grilling time (2-3 minutes), roughly crumble the cheese nachos and sprinkle them over the onion bombs along with the parsley.

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