Name: French Onion Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 2 Tbsp. extra-virgin olive oil, for baking sheet; 1 lb. ground chicken; 1/2 cup shredded Gruyère; 1/4 cup bread crumbs; 2 Tbsp. freshly chopped parsley; 1 large egg, beaten; 2 cloves garlic, minced; 1 tsp. kosher salt; Freshly ground black pepper, to taste; 4 Tbsp. butter; 2 large onions, thinly sliced; 2 cloves garlic, minced; 2 cups low-sodium beef broth; 2 tsp. freshly chopped thyme, plus more for garnish; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 1/2 cups shredded Gruyère

There's something so comforting about the deep, caramelized flavor of onions paired with tender chicken meatballs that just melts in your mouth. This French Onion Chicken Meatballs Recipe is a total game-changer for weeknight dinners or weekend leisurely meals—rich, cheesy, and perfectly saucy in all the right ways.

A white pan filled with many small golden brown meatballs sits on a white marbled surface. The meatballs are covered with a light layer of melted white cheese and caramelized onions that add a shiny, slightly sticky texture on top. A brown sauce surrounds the meatballs, pooling at the bottom of the pan with a few small green herb leaves scattered for color contrast. A silver spoon rests inside the pan on the right side, partially in the sauce, with some meatballs around it. The edges of the pan show slight browning from cooking. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make French Onion Chicken Meatballs Recipe
Top Tip
How to Serve French Onion Chicken Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
French Onion Chicken Meatballs Recipe

Why You'll Love This Recipe

This French Onion Chicken Meatballs Recipe hits all the right notes of crispy, cheesy, and deeply savory flavors. I always love how the slow-cooked onions add that classic French onion soup vibe, but wrapped up in neat little meatballs that are easier to eat and share.

Big flavor, little fuss: You get all the richness of French onion soup in a handheld, kid-friendly meatball form.
Perfectly tender chicken meatballs: The Gruyère cheese inside keeps them juicy and gives a melty surprise with every bite.
Creamy, cheesy topping: The Gruyère on top of the meatballs in the sauce creates this luscious finish that makes you want seconds.
Great for entertaining or meal prep: These meatballs reheat beautifully, making leftovers almost as good as fresh.

Ingredients & Why They Work

Each ingredient complements the others to build layers of flavor and texture. Shopping tip? Pick quality Gruyère—it's the star here, and fresh herbs really brighten every bite.

Flat lay of fresh ground chicken in a mound, a small white bowl of golden extra-virgin olive oil, shredded Gruyère cheese piled loosely on a white ceramic plate, a small white bowl of fine bread crumbs, a small bunch of bright green freshly chopped parsley sprigs, one whole large brown egg with a clean shell, two peeled garlic cloves, a small white bowl of yellow butter chunks, two large whole yellow onions sliced thinly arranged fanned out, a small white bowl of rich brown low-sodium beef broth, a small white bowl of fresh green thyme sprigs, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly ground black pepper, all ingredients naturally fresh and vibrant, arranged symmetrically in balanced proportions on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean and mild, it lets the cheese and onion flavors shine without overpowering.
Gruyère cheese: Both inside and on top, it melts beautifully and adds a nutty, buttery richness.
Bread crumbs: These help keep the meatballs tender by soaking up moisture and binding everything together.
Fresh parsley: Provides a hint of fresh brightness to balance the richness.
Garlic: Adds a subtle punch that rounds out flavors without being too bold.
Onions (for sauce): Slowly caramelized to bring out natural sweetness and deep flavor that’s the heart of this recipe.
Butter: For cooking the onions, gives a silky mouthfeel and rich base.
Beef broth: Adds a savory depth to the sauce that contrasts perfectly with tender chicken.
Thyme: The fresh herb lifts the dish with an earthy note that pairs well with onions and beef broth.
Kosher salt & black pepper: Essential for seasoning and balancing all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking the herbs or cheeses when making this French Onion Chicken Meatballs Recipe. It’s so versatile—you can easily make it your own without losing that cozy, comforting vibe.

Cheese swap: Occasionally, I swap Gruyère for sharp white cheddar or mozzarella to suit what I have on hand. It changes the flavor slightly but still works wonderfully.
Herb variations: Tarragon or rosemary can give the sauce a different aromatic profile if thyme isn’t your favorite.
Dietary tweaks: Using gluten-free bread crumbs makes this recipe accessible without compromising texture.
Make it spicy: Adding a pinch of smoked paprika or cayenne to the meatball mix kicks it up a notch for those who love a little heat.

Step-by-Step: How I Make French Onion Chicken Meatballs Recipe

The image shows four golden-brown meatballs topped with melted cheese, sitting on a white plate. Three meatballs are whole, with cheese melting nicely on top, and one is cut open, revealing a moist, light interior. The meatballs rest on a pool of thick brown sauce mixed with soft, cooked onion slices. Small green herb leaves are scattered on and around the meatballs. A fork with some onion sauce touches the cut meatball on the side. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep for Perfect Meatballs

I start by preheating the oven to 425°F and lining a baking sheet with foil, then rubbing it lightly with olive oil so nothing sticks. This saves a lot of clean-up and keeps the meatballs forming that golden crust you want.

Step 2: Build Your Flavor-Packed Meatballs

In a big bowl, combine the ground chicken, shredded Gruyère, bread crumbs, chopped parsley, beaten egg, and minced garlic. Don’t forget to season with kosher salt and pepper. I like to mix gently—overworking the meat can make the meatballs dense.

Then, shape the mix into about 16 evenly sized meatballs and place them on your prepared baking sheet. Bake them for 25 minutes until they’re golden and cooked through. You’re aiming for juicy meatballs with a light crust on the outside.

Step 3: Slow-Cook Those Onions for Sauce

While the meatballs bake, melt butter in a large skillet over medium heat. Add your sliced onions and cook slowly—this is key—to get them very soft and golden. It takes about 25 minutes and requires you to stir often; trust me, it’s worth the patience.

Add the minced garlic for just a minute to bring out its fragrance, then pour in the beef broth and sprinkle the fresh thyme. Season with salt and pepper, bring to a boil, then simmer for 10 minutes until the sauce thickens slightly.

Step 4: Combine, Melt, and Serve

When the meatballs are done, add them to the skillet with your onion sauce. Sprinkle the shredded Gruyère over the top, cover the skillet, and cook on low for about 5 minutes until the cheese melts and the meatballs are warmed through.

Garnish with a little fresh thyme before serving to tie it all together.

Top Tip

After making this recipe a few times, I realized that the secret to absolute deliciousness lies in the onions—they practically make the dish by turning into those sweet, savory ribbons. Slow-cooking is a must, no rushing here!

Low and slow for onions: Patience with the onions means they caramelize perfectly and add complexity to the sauce.
Don’t overmix meatball mix: Mixing too much can make meatballs dry and tough. Mix just enough to combine ingredients.
Use fresh herbs: Thyme and parsley freshen the whole dish, so avoid dried herbs if you can.
Cheese distribution: Adding cheese inside and on top gives you cheesy pockets and a gooey crown, which makes every bite extra special.

How to Serve French Onion Chicken Meatballs Recipe

French Onion Chicken Meatballs - Serving Suggestion

Garnishes

I always finish this recipe with a sprinkle of fresh thyme leaves right before serving. It adds that burst of herbal aroma and a nice pop of green that makes the dish look as good as it tastes.

Side Dishes

Serve these meatballs with buttery mashed potatoes, crusty bread to soak up the sauce, or even a simple green salad to cut through the richness. I find that roasted Brussels sprouts or green beans are perfect sides if you want some veggies on the plate.

Creative Ways to Present

For a dinner party, try placing the meatballs in mini cocottes or ramekins, topped with extra cheese and fresh herbs, then broil just before serving for a bubbly finish. It’s a fun, elegant twist that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen and the meatballs stay tender. Just be sure to cool completely before storing to avoid sogginess.

Freezing

I’ve had great luck freezing these meatballs, sauce and all. After cooking, let them cool then freeze in individual portions. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, I gently warm the meatballs in a skillet over low heat, covered, so the cheese melts again and the sauce thickens slightly. Microwaving works too but can make them a bit drier.

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Absolutely! You can shape the meatballs and refrigerate them for up to 24 hours before baking. Just cover them tightly to prevent drying out and bake when ready.

What can I substitute for Gruyère?

Gruyère has a unique nutty flavor, but you can use Swiss cheese or mozzarella instead. Cheddar would add a sharper taste but still melt nicely.

Can these meatballs be made gluten-free?

Yes! Just swap out the regular bread crumbs for gluten-free bread crumbs or even almond flour. The meatballs will still hold together and taste delicious.

How do I prevent the meatballs from drying out?

Using ground chicken with a bit of fat and including the Gruyère inside helps keep them juicy. Also, avoid overmixing the meat and don’t overbake—check at 25 minutes for doneness.

Final Thoughts

This French Onion Chicken Meatballs Recipe has become one of those dishes I make when I want something cozy but also a little special. It’s approachable, full of flavor, and perfect to share with family or friends. Honestly, once you try these, you’ll see why they’re a new favorite in my kitchen—and likely yours too.