Description
French Onion Chicken Meatballs are a delicious twist on the classic French onion soup flavors, combining tender ground chicken meatballs with a rich caramelized onion sauce topped with melty Gruyère cheese. This comforting dish is perfect for a hearty lunch or dinner and packed with savory, cheesy goodness.
Ingredients
Scale
For the 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
For the 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 and Prepare Baking Sheet: Preheat your oven to 425°. Line a large baking sheet with foil and rub the foil with 2 tablespoons of extra-virgin olive oil to prevent sticking.
- Make the Meatballs: In a large bowl, combine 1 pound of ground chicken, 1/2 cup shredded Gruyère, 1/4 cup bread crumbs, 2 tablespoons freshly chopped parsley, the beaten egg, and 2 cloves of minced garlic. Season the mixture with 1 teaspoon kosher salt and freshly ground black pepper to taste. Mix well and form the mixture into 16 evenly sized meatballs. Place them on the prepared baking sheet and bake for 25 minutes or until golden and cooked through.
- Prepare the Sauce: While the meatballs bake, melt 4 tablespoons of butter in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring often, until they become very soft and golden brown, about 25 minutes. Add 2 cloves of minced garlic and cook for 1 more minute until fragrant. Pour in 2 cups of low-sodium beef broth and add 2 teaspoons freshly chopped thyme. Season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer and cook until the sauce slightly thickens, about 10 minutes.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the onion sauce. Sprinkle 1 1/2 cups shredded Gruyère evenly 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 French Onion Chicken Meatballs warm, garnished with additional fresh thyme for a bright, fresh finish.
Notes
- To make this recipe gluten-free, substitute bread crumbs with gluten-free bread crumbs.
- If you prefer a stronger cheese flavor, feel free to add extra Gruyère on top before serving.
- For a lower-fat version, use lean ground chicken and reduce the amount of butter in the sauce.
- Make sure to caramelize the onions slowly to bring out their natural sweetness and depth of flavor.
- These meatballs can be prepared ahead of time and reheated gently in the sauce before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
