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Step 5Cook onions & mushrooms
While the meatballs bake, prepare something to keep them company. Pasta and sauce will do nicely, but so will a bed of onions and mushrooms. They fit a bit better into my theory of nutrition, so that's what we had for dinner.
Slice 2-3 onions into reasonably thin (~1/4") thick half-rings, and add to the pot. Slice a large handful (or two) of mushrooms, and add them as well. Sprinkle with salt and pepper, and maybe a bit of ancho chili powder if you're a fan.
Saute until onions soften, adding more oil if necessary to prevent onions from burning. When they start to stick, deglaze the pan with marsala (or sherry or any other booze you've got open). Work the marsala around the pan with your wooden spoon, making sure to get all of the fond (the crispy burned-on bits from the meatballs) back up and into the onion mixture.
Cook until everything is nicely caramelized and the liquid has cooked off, which will probably be the same time the meatballs are ready to come out of the oven.
Slice 2-3 onions into reasonably thin (~1/4") thick half-rings, and add to the pot. Slice a large handful (or two) of mushrooms, and add them as well. Sprinkle with salt and pepper, and maybe a bit of ancho chili powder if you're a fan.
Saute until onions soften, adding more oil if necessary to prevent onions from burning. When they start to stick, deglaze the pan with marsala (or sherry or any other booze you've got open). Work the marsala around the pan with your wooden spoon, making sure to get all of the fond (the crispy burned-on bits from the meatballs) back up and into the onion mixture.
Cook until everything is nicely caramelized and the liquid has cooked off, which will probably be the same time the meatballs are ready to come out of the oven.
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