Sit in for the first CWD of 2015 as I have a great talk with the talented Joel Mozersky. Learn about Joel's unplanned entry into his vocation and how his degree in art history informs his much beloved design work as well as the importance of point of view. A fun but unexpected part of the discussion was Joel's love of cooking. Below is the recipe for French Onion Chicken Meatballs which Joel was discussing at the end of the talk. Enjoy!
French Onion Chicken Meatballs
Ingredients
Onion Mixture
4 sweet white onions, halved, and sliced very thin
2 tbs butter
1 tbs olive oil
4 cups chicken stock
1 ½ tsps fresh thyme
1/2 bottle white wine- I used chardonnay
Meatballs
2 lbs ground chicken (breast or thighs or both)
¼ cup grated parmesan cheese
3 cloves crushed garlic
handful of basil, minced
2 eggs
handful of chopped garlic chives
salt and pepper to taste
olive oil for frying
Topping
¾ cup Comte cheese
¾ cup Gruyere cheese
¼ cup parmesan cheese
garlic chives
Method
Chop the onions very thin. Put the butter and oil in a stock pot on medium low heat. Add the onions and thyme, and cook them down until translucent, about 10 minutes. Add the wine and cook for 10 more minutes. Add the chicken stock, and let simmer on low until the liquid concentrates- about 20 minutes. You want it to be a somewhat thick soup consistency.
While the soup is cooking down, combine all of the meatball ingredients in a bowl. Then form them into meatballs, a little larger than a golf ball. They might be a little wet, but they should stick together well enough to form. Heat some olive oil in a cast iron skillet on med high heat. Fry the meatballs on all sides until they have crispy edges and are cooked through- about 5 minutes per side. When they are cooked, but them in the pot with the onions and let them simmer for about 5 minutes.
Transfer about 1/2 contents of the pot with the meatballs into a casserole dish, and top with the cheeses and garlic chives. There should be liquid underneath and between the meatballs, and the onions as well.
Broil until the cheese melts, serve in shallow bowls with crusty bread.
Serve the rest of the soup on the side