Description
Delicious French Onion Chicken Meatballs baked to golden perfection, smothered in a rich, caramelized onion sauce topped with melted Gruyère cheese. This comforting main course combines savory ground chicken meatballs with the sweet depth of slow-cooked onions and fresh thyme, perfect for an easy family dinner or special meal.
Ingredients
Scale
For the Meatballs
- 2 Tbsp. extra-virgin olive oil, for baking sheet
- 1 lb. ground chicken
- 1/2 cup shredded Gruyère cheese
- 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 cheese
Instructions
- Preheat Oven. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with foil and rub it with the extra-virgin olive oil to prevent sticking.
- Make the Meatballs. In a large mixing bowl, combine the ground chicken, shredded Gruyère, bread crumbs, chopped parsley, beaten egg, and minced garlic. Season with kosher salt and freshly ground black pepper. Mix thoroughly, then form the mixture into 16 evenly sized meatballs. Place the meatballs on the prepared baking sheet and bake for 25 minutes until golden brown and cooked through.
- Prepare the Sauce. While the meatballs bake, heat butter in a large skillet over medium heat. Add the thinly sliced onions and cook slowly, stirring often, until they become very soft, sweet, and golden brown, which will take about 25 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer the Sauce. Pour in the low-sodium beef broth and add freshly chopped thyme. Season with kosher salt and pepper to taste. Bring the mixture to a boil, then reduce heat and let it simmer until the sauce slightly thickens, about 10 minutes.
- Combine and Finish. Add the baked meatballs to the skillet with the onion sauce. Sprinkle the shredded Gruyère cheese over the meatballs. Cover the skillet and cook on low heat for 5 minutes until the meatballs are warmed through and the cheese has melted.
- Serve. Serve the meatballs warm, garnished with additional fresh thyme for a bright finish.
Notes
- For a gluten-free option, substitute gluten-free bread crumbs in the meatball mixture.
- Use ground turkey instead of chicken for a leaner variation.
- To enhance onion caramelization, add a pinch of sugar while cooking the onions.
- If you prefer a thicker sauce, reduce the broth slightly before adding meatballs.
- Make sure not to overmix the meatball ingredients to keep them tender and juicy.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in a skillet with sauce.
