Recipe by DinewithTasha

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.