French Onion Meatballs
French Onion Meatballs make the most incredible dinner and you can soak up the sauce with the cheesy crostini!
French Onion Meatballs
Ingredients
Meatballs
- 1½ pounds Meatloaf Mix
- ¼ c. seasoned breadcrumbs
- ¼ c. Parmesan cheese
- 1 egg
- ¼ cup whole milk
- 4 cloves garlic, minced
- handful of fresh parsley, chopped finely
- salt to taste
French Onion Sauce
- 3 yellow onions, thinly sliced
- 6 T. butter
- ¾ c. white wine
- 4-5 cloves garlic, chopped
- small handful of mushrooms, sliced
- 2 T. fresh thyme leaves
- 2 T. chopped fresh sage
- 2½ c. chicken stock
- ¼ c. heavy cream
- 10 slices french bread, cut on diagonal
- olive oil for brushing on bread
- 1 cup shredded cheese (I used an Italian 4 cheese combo)
Instructions
Meatballs
- Preheat oven to 450°F.
- Mix everything in a bowl.
- Roll into 15 meatballs and lay on a baking stone. (or baking sheet lined with nonstick foil)
- Bake 15 minutes and then add to french onion sauce.
French Onion Sauce
- In a large oven safe skillet, melt the butter and onions on med-high and cook 10 mins.
- Slowly add the wine in 3 additions, letting it cook into the onions each time.
- Cook another 10 mins until caramelized.
- Add the garlic, mushrooms, thyme, and sage, salt/pepper and cook 3-4 mins.
- Add broth.
- Increase to high and then reduce to a low boil.
- Add meatballs and cook 10 mins.
- Drizzle in the cream and stir.
- Place bread slices on a baking sheet, brush lightly with olive oil, sprinkle with salt and toast at 450 6-8 mins.
- Turn on broiler.
- Lay bread on the meatballs, top with cheese and broil until browned. Top with parsley.
Recipe adapted from Half Baked Harvest
