French onion meatball bake

Baked French onion meatballs make for a simple (and cheesy) mid-week family meal. For those winter nights when you crave a lovely slow-cooked French onion soup…but also something hearty and filling!

Recipe compliments of Leopard’s Leap.

Ingredients

For the meatballs:

• 800g Chicken mince
• 4 Spring onions, finely chopped
• 1 Tsp garlic powder
• 1 Tsp onion powder
• 2 Tsp chicken stock powder
• 2 Tsp salt
• 1 Tsp black pepper
• 5g Each of thyme, rosemary, sage and parsley, finely chopped
• ½ Cup mozzarella, finely grated

For the French onion sauce:

• 2 Tbsp butter
• 2 Tbsp olive oil
• 2 Onions, halved and thinly sliced
• 2 Tbsp brown sugar
• 5g Each of thyme, rosemary, sage and parsley, finely chopped
• 2 Bay leaves
• 2 Cloves garlic, pressed
• 1 Cup Leopard’s Leap Chenin Blanc
• 3 Tbsp flour
• 1 L Beef stock
• 1 Cup cheddar
• 1 Cup mozzarella
• French loaf

Method

For the meatballs:

• Place all ingredients in a mixing bowl and combine well. Use an ice-cream scoop to measure out equal amounts of the mince, then wet your hands and form the balls in the palms of your hands.
• Place the meatballs on some baking paper and set aside. You should get 10 to 12 meatballs from this recipe.

For the French onion sauce:

• Over medium heat, add butter and olive oil to a casserole. Cook onions for about 15 minutes, stirring regularly. Season with salt and black pepper.
• Add the sugar and cook for a further 5 minutes before adding the herbs, bay leaves and garlic. Cook for another 5 minutes then add the wine.
• Cook until the wine has reduced, about 10 minutes, stirring regularly.
• Add the flour and stir well. Once the flour has been absorbed, add the stock.
• Season to taste, bring to a boil, reduce heat and simmer for 20 minutes, stirring regularly.
• Fry the meatballs in a separate pan, a couple of minutes a side until brown.
• Add the meatballs to the onion sauce, cover in cheddar and mozzarella and place in the oven for 10 to 15 minutes until the cheese is melted and golden.
• Serve with fresh, crusty bread and a big glass of Leopard’s Leap Classic Chenin Blanc.