Description
This French Onion Chicken Meatballs recipe combines tender ground chicken meatballs with a rich, savory French onion sauce loaded with caramelized onions and melted Gruyère cheese. Baked to perfection and then simmered gently in a flavorful broth, these meatballs make a comforting and elegant main dish perfect for family dinners or special occasions.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- ½ cup shredded Gruyère cheese
- ½ cup breadcrumbs (such as Panko)
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ cup chopped fresh parsley
French Onion Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 teaspoon fresh thyme, chopped
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 cups shredded Gruyère cheese
Instructions
- Preheat and Bake Meatballs: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a bowl, combine ground chicken, ½ cup shredded Gruyère cheese, breadcrumbs, chopped parsley, egg, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Mix thoroughly and form into 15 even meatballs. Place them spaced on the baking sheet and bake for about 25 minutes until golden brown and fully cooked through.
- Make French Onion Sauce: While the meatballs are baking, melt 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large skillet over medium-low heat. Add the sliced onions and cook slowly for about 25 minutes until they are very soft and golden brown, stirring often to prevent burning. Add the minced garlic and cook until fragrant, about 1 minute. Pour in 2 cups of low-sodium beef broth and add 1 teaspoon fresh thyme, along with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper or to taste. Bring the mixture to a boil, then reduce heat and let it simmer for around 10 minutes until slightly thickened.
- Combine and Finish: Add the baked meatballs into the skillet with the French onion sauce. Sprinkle the remaining 2 cups shredded Gruyère cheese evenly over the meatballs. Cover the skillet and cook over low heat for about 5 minutes until the cheese is melted and the meatballs are heated through. As an alternative, you can place the meatballs under a broiler for 3 to 5 minutes until the cheese turns golden brown.
- Serve: Garnish with extra fresh thyme if desired and serve the French onion chicken meatballs warm. This dish pairs wonderfully with crusty bread or over mashed potatoes for a filling meal.
Notes
- Use Panko breadcrumbs for a lighter texture in the meatballs.
- Cooking onions slowly ensures deep caramelization and rich flavor in the sauce.
- You can substitute ground turkey for chicken if preferred.
- For a lower fat version, use low-fat cheese and reduce butter.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in the sauce.
