This recipe comes from my time working at Pernicano’s and Palermo’s Italian restaurants in San Diego. It makes a large batch of meatballs, but that’s intentional — they take some work, so I freeze ...

On a medium-to-medium high heat, melt the butter with the olive oil, add the brown sugar, and lightly melt. Place the shallots, cut side down, in the pan, arranging them so they’re very close together ...