Light Swedish Meatballs

Heat olive oil over medium-high heat in a large, heavy skillet. Once the skillet is hot, and oil shimmering, add the onions, garlic, salt, pepper, caraway seeds and red pepper flakes. Stir everything around to mix all of the spices with the onion.
Cook the onions over medium heat about 5-7 minutes, or the onions are translucent. Scrape the onion mixture into a large bowl and allow to cool completely.
Add the beef, bread crumbs and egg to the bowl. Use clean hands to combine everything. For each meatball, grab 2 TBSP of the beef mixture and roll into a ball using your palms. Line a baking pan with waxed paper to set the rolled meatballs onto before frying.
Using the same skillet the onions were cooked in, start to fry the meatballs. Heat the skillet on medium-high heat. When hot, work in batches, adding the meatballs and cook on all sides until browned and cooked thru, about 10 minutes.
Remove the meatballs from the pan with a slotted spoon and keep warm until serving, or refrigerate in a covered container for up 2 days.