Baked French Onion Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
1 1/4 pounds ground chicken
02 -
1 slice soft whole grain bread
03 -
1 egg, beaten
04 -
Kosher salt
05 -
Black pepper
→ Onion Sauce
06 -
6 tablespoons salted butter
07 -
3-4 medium yellow onions, thinly sliced
08 -
3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
09 -
3 cloves garlic, chopped
10 -
2 cups cremini or wild mushrooms, sliced
11 -
2 tablespoons fresh thyme leaves
12 -
2 tablespoons chopped fresh sage
13 -
2 1/2 cups low sodium chicken or vegetable broth
14 -
1/4 cup whole milk, cream, or canned coconut milk
→ Topping
15 -
6 slices French bread
16 -
1 cup shredded gruyere cheese
# Instructions:
01 -
Preheat the oven to 450°F (230°C). Grease a 9×13 inch baking dish with olive oil.
02 -
Run the bread slice under water until dampened but not soaked. Gently squeeze out excess water, then crumble the bread into small pieces.
03 -
In a bowl, combine ground chicken, dampened bread crumbles, beaten egg, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the mixture into balls (about 2 tablespoons each). Place formed meatballs in the prepared baking dish.
04 -
Bake meatballs for 15 minutes until crisp on the outside but not yet fully cooked through.
05 -
While meatballs bake, melt butter in a large oven-safe skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened (about 10 minutes). Gradually add the white wine, 1/4 cup at a time, allowing it to cook into the onions between additions. Continue cooking 10-15 minutes until onions are deeply caramelized.
06 -
Add garlic, mushrooms, thyme, and sage to the caramelized onions. Season with salt and pepper and cook 3-4 minutes more. Pour in broth and bring to a low boil over high heat.
07 -
Add the par-baked meatballs to the sauce and simmer for 10 minutes until cooked through. Stir in the milk or cream.
08 -
Arrange bread slices on a baking sheet and toast in the oven for 10 minutes until very dry.
09 -
Switch oven to broil. Place toasted bread on and around the meatballs in the skillet. Top evenly with shredded gruyere cheese. Broil until bubbly and golden brown, 3-5 minutes. Garnish with fresh thyme before serving.
# Notes:
01 -
For deeper flavor, you can caramelize the onions for up to 30 minutes on a lower heat.
02 -
The meatballs can be formed ahead of time and refrigerated for up to 24 hours before cooking.