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French Onion Chicken Meatballs
French Onion Chicken Meatballs are a savory, flavorful little meaty morsel. Full of ooey gooey melty gruyere cheese and fresh herbs, these little twists on convention are about to become a family favorite - I guarantee it!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 1 lb ground chicken
- 1/2 cup gruyere cheese shredded
- 1/2 cup breadcrumbs such as Panko
- 1 large egg
- 1 tsp salt
- 1 tsp pepper freshly ground
- 1/2 cup fresh parsley chopped
French Onion Sauce
- 2 tbsp olive oil
- 2 tbsp butter unsalted
- 2 large onions sliced
- 3 cloves garlic minced
- 2 cups beef broth low sodium
- 1 tsp fresh thyme chopped
- 1/4 tsp salt or to taste
- 1/4 tsp pepper freshly ground, or to taste
- 2 cups gruyere cheese shredded
Preheat your oven: To 425 F degrees. Line a large baking sheet with parchment paper.
Make meatballs: In a large bowl, combine ground chicken, gruyere cheese, bread crumbs, parsley, egg, salt and pepper. Form into 15 meatballs, then place onto the prepared baking sheet and bake until golden and cooked through, about 25 minutes.
Make sauce: In a large skillet over medium-low heat, melt butter and add olive oil. Add onions and cook until very soft and golden, 25 minutes, stirring often. Be patient, you want to cook these onions slowly. If the heat is too high they will quickly burn. Add garlic and cook until fragrant, 1 minute more. Add broth, thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, another 10 minutes.
Finish the dish: Add the meatballs to skillet and sprinkle with gruyere cheese. Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes, or place your skillet under the broiler for 3 to 5 minutes until slightly golden. Serve warm, garnished with thyme.
- The key to the best onions in this base, and in any french onion soups you make in the future, is to caramelize them until they're sweet and beautifully browned. You're going to need to cook down your onions over low and slow heat for at least 25 minutes - but even longer if you'd like to go there. And if you ask me, you should always go there.
- In an airtight container these meatballs will keep for up to 3 – 4 days in the fridge. To freeze, just spread the cooked meatballs separately on a baking sheet and place in the freezer till they’re just frozen. Remove them and place in a freezer bag or other airtight container and place back in the freezer for up to 3 months. Freeze the sauce separately in an airtight container.
Calories: 588kcal | Carbohydrates: 15g | Protein: 41g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 205mg | Sodium: 1136mg | Potassium: 884mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1334IU | Vitamin C: 13mg | Calcium: 724mg | Iron: 2mg