I plan to make lamb meatballs from Ottolenghi's JERUSALEM. I've made the dish before and loved it (the one with the barberries). There have been some reports of the meatballs not holding together well (there are no breadcrumbs in the recipe). Would sauteeing the chopped onions before adding them to the meatball mixture help with this issue? And would not browning onions make any meatballs more tasty?
What do you all do--not only with this recipe but with meatballs in general. How does the end result vary if the onions are sauteed first? Thanks!!