Description
Delicious French Onion Chicken Meatballs cooked to golden perfection and served in a rich, savory onion sauce topped with melted Gruyère cheese. A comforting and elegant dish perfect for dinner.
Ingredients
Scale
Meatballs
- 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
Sauce
- 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
Instructions
- Preheat Oven: Preheat the oven to 425°. Line a large baking sheet with foil and rub with extra-virgin olive oil to prevent sticking.
- Make Meatballs: In a large bowl, combine the ground chicken, shredded Gruyère, bread crumbs, freshly chopped parsley, beaten egg, and minced garlic. Season with kosher salt and freshly ground black pepper. Form the mixture into 16 evenly sized meatballs, place them on the prepared baking sheet, and bake in the preheated oven for 25 minutes or until golden and cooked through.
- Prepare Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring often, until they are very soft and golden, approximately 25 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Simmer Sauce: Pour in the low-sodium beef broth and add 2 teaspoons of freshly chopped thyme. Season with kosher salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens slightly, about 10 minutes.
- Combine and Melt Cheese: Add the baked meatballs to the skillet with the sauce. Sprinkle the shredded Gruyère over the meatballs, cover the skillet, and cook for 5 minutes until the meatballs are warmed through and the cheese has melted.
- Serve: Serve the meatballs warm, garnished with additional freshly chopped thyme for a fresh herb finish.
Notes
- You can substitute ground turkey or pork for the chicken if desired.
- Ensure onions are cooked low and slow to develop deep caramelized flavor for the sauce.
- If you prefer, use gluten-free bread crumbs to make this recipe gluten-free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For extra richness, add a splash of white wine to the onions while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
