baked french onion chickpea meatballs
Lordy lord. These decadent balls NEED to be et no matter the ambient temperature.
Ingredients
- 1 can chickpeas, drained
- 1 cup walnuts
- 1/2 cup plain breadcrumbs
- 1/2 yellow onion, quartered
- 4 cloves garlic, peeled
- 1 large egg
- 2 tbsp fresh oregano, roughly chopped
- 1 tbsp fresh sage, roughly chopped
- 1/3 cup gruyere cheese, shredded
french onion sauce
- 2 tbsp butter
- 2 large yellow onions, thinly sliced
- 3/4 cup dry white wine
- 3 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 2 tbsp all purpose flour
- 2 cups vegetarian beef or onion broth (or regular beef broth)
- 3/4 cup gruyere cheese, shredded
- 1/2 cup low-moisture mozzarella cheese, shredded
- fresh herbs and crusty bread, to serve
Instructions
- Make the meatballs. In a food processor, combine the chickpeas, walnuts, breadcrumbs, onion, garlic, egg, oregano, sage, gruyere, and a big pinch each of salt and pepper. Pulse until a coarse but cohesive batter forms. Rub you hands with some oil and form the batter into 14-16 balls. Place on a plate and refrigerate for 15 minutes.
- Preheat the oven to 425 degrees.
- Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Set the meatballs in the pan and sear for 8-10 minutes, gently turning every 60-90 seconds with soft-sided tongs or a wooden spoon to brown all sides. Remove to a plate.
- Toss the butter into the skillet until it melts. Stir in the onions and a pinch of salt and pepper. Cook 10 minutes, stirring occasionally, until the onions begin to soften. Add 1/4 cup of the wine and stir for 5 minutes until it reduces. Repeat twice more, with 1/4 cup of wine at a time, until all the wine is used and the onions are a rich golden color.
- Add the garlic and oregano and stir until fragrant, about a minute. Whisk in the flour until no lumps remain, then pour in the broth. Simmer, stirring occasionally, for 5 minutes until the sauce thickens.
- Arrange the balls in the pan. Sprinkle evenly with the gruyere and mozzarella cheeses. Pop in the oven for 10-12 minutes until the cheese is melty and bubbly.
- Serve the meatballs hot, with crusty bread and plenty of fresh herbs.
Notes
*Walnut substitute: Almonds and pecans work well as an alternative to walnuts. If you have a nut allergy, replace with half the amount called for with a seed of choice (pumpkin and sunflower seeds work best).