Rhubarb Onion Meatballs

• 1/2 tablespoon butter
• 11/2 cups finely diced rhubarb
• 2 small yellow onions, finely diced
• 4 garlic cloves, finely diced
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon fennel seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 eggs
• 1 pound ground beef
• 1 cup breadcrumbs

1. Preheat the oven to 350u0b0. Line a cookie sheet with aluminum foil and grease liberally.
2. In a medium pan, saute together the rhubarb, butter, onions, garlic, red pepper flakes, fennel seeds, salt and black pepper over medium heat until the vegetables are soft.
3. In a medium bowl, beat the eggs with a fork until well combined. Add the ground beef, breadcrumbs and vegetable and mix until everything is well incorporated.
4. Roll the mixture into approximately 26 evenly sized 11/2-inch balls and space out evenly on the prepared cookie sheet. Bake the meatballs for about 25 minutes, or until cooked through, rotating the tray once at about 15 minutes.

butter, rhubarb, yellow onions, garlic, red pepper, fennel seeds, salt, black pepper, eggs, ground beef, breadcrumbs

Taken from www.epicurious.com/recipes/member/views/rhubarb-onion-meatballs-52362751 (may not work)