Name: French Onion Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 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; 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

There’s something incredibly comforting about the rich, savory flavors packed into a dish like this French Onion Chicken Meatballs Recipe. It’s a twist on the classic French onion soup that turns those caramelized onions and melty Gruyère cheese into a cozy, crowd-pleasing meal you’ll actually want to make on a weeknight.

A white pan filled with about sixteen golden-brown meatballs covered in melted white cheese and browned caramelized onions, all sitting in a thick brown sauce. The meatballs are round and slightly uneven in texture with some black pepper sprinkled on top and a few small green herb leaves scattered across the dish. A silver spoon rests on the right side of the pan, partially submerged in the sauce. The pan is placed on a white marbled surface, with a small wooden bowl containing shredded white cheese in the lower left corner and a light cream-colored cloth with brown stripes on the right side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make French Onion Chicken Meatballs Recipe
Top Tip
How to Serve French Onion Chicken Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
French Onion Chicken Meatballs Recipe

Why You'll Love This Recipe

I’ve made these French onion chicken meatballs more times than I can count, and honestly, they never disappoint. They’re juicy but light thanks to the chicken, and the depth from those caramelized onions mixed with bubbling Gruyère takes them straight into comfort food territory without the heaviness.

Rich Flavor Fusion: The combination of sweet caramelized onions and savory Gruyère cheese gives this dish a beautiful balance you won’t get from plain meatballs.
Healthy and Comforting: Using chicken keeps it lighter but still packed with protein and flavor.
Easy Yet Impressive: It looks like you spent hours in the kitchen, but it’s straightforward—and perfect for casual dinners or when guests drop by.
Versatile Meal: Whether served over pasta, mashed potatoes, or even on crusty bread, they’re adaptable to what you have on hand.

Ingredients & Why They Work

Every ingredient plays its part in making this French Onion Chicken Meatballs Recipe sing. From the tender chicken to the nutty Gruyère cheese, here’s why these picks matter and some tips on picking the best versions.

Flat lay of a mound of fresh ground chicken, a small white bowl of shredded Gruyère cheese, a small white bowl of plain bread crumbs, a few sprigs of freshly chopped parsley, one whole uncracked brown egg, two cloves of fresh garlic, a small white bowl of kosher salt, a small white bowl of freshly ground black pepper, a small white bowl of melted golden butter, two large thinly sliced yellow onions arranged neatly, a small white bowl of low-sodium beef broth, and a few sprigs of fresh thyme, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean and mild, it soaks up the onion and cheese flavors without being too heavy.
Gruyère cheese: Its creamy, slightly nutty profile melts beautifully, adding that classic French onion soup vibe.
Bread crumbs: Helps bind the meatballs together, so they hold their shape while staying tender.
Parsley: Adds a fresh, herby brightness to lighten the richness.
Egg: Acts as a binder to keep everything united but adds moisture too.
Garlic: Brings just enough punch to compliment the onions without overpowering them.
Kosher salt & black pepper: Essential for seasoning—don’t skip or skimp!
Butter: For cooking down the onions to deep caramelized goodness.
Yellow onions: The star of the sauce; slow cooking develops their natural sweetness.
Low-sodium beef broth: Adds meaty depth to the sauce without overwhelming the chicken.
Thyme: The subtle herbal note that ties the flavors together perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love putting my spin on this dish by experimenting with herbs or adding a little heat. Don’t be afraid to tweak it to suit your taste—it’s an easy recipe to personalize.

Variation: One time, I swapped thyme for rosemary, which gave a lovely piney aroma that was unexpected but delicious—try it if you want something a bit different.
Spice it up: Add a pinch of red pepper flakes while caramelizing the onions for a subtle kick.
Dairy-Free Adaptation: Use a vegan cheese alternative and skip the Gruyère if you’re avoiding dairy; the meatballs still shine with that savory onion base.
Make it gluten-free: Replace bread crumbs with almond flour or gluten-free crumbs without any issue.

Step-by-Step: How I Make French Onion Chicken Meatballs Recipe

A white plate holds four round meatballs with a golden-brown color, topped with melted pale yellow cheese and small green herb leaves. The meatballs sit on a layer of thick, light brown onion gravy filled with cooked translucent onion slices. One meatball is broken in half, showing a light, tender inside with small bits of green herbs. A silver fork rests on the plate’s left side, partly under the broken meatball. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and preheat for success

Start by preheating your oven to 425°F (220°C). Line a large baking sheet with foil and rub it down with olive oil—this helps prevent the meatballs from sticking and makes cleanup super easy. I like using foil here because it catches drips from the cheese melting off the meatballs.

Step 2: Mix and shape the meatball magic

In a big bowl, mix your ground chicken, shredded Gruyère, bread crumbs, chopped parsley, beaten egg, and minced garlic. Season the mixture well with kosher salt and freshly ground pepper—you want every bite to be flavorful. I find it easier to use my hands here; it helps you feel when everything is evenly combined but be gentle so the meatballs stay tender.

Then, shape the mixture into 16 meatballs. You can make them a little smaller or larger, but keep them uniform so they cook evenly. Place them on your prepared baking sheet and pop them into the oven for about 25 minutes, or until they’re golden and fully cooked through.

Step 3: Slow-caramelize those onions

While the meatballs bake, melt butter in a large skillet over medium heat. Add your thinly sliced onions and cook them low and slow for about 25 minutes, stirring often. This patience pays off—those onions become sweet, soft, and golden brown, the heart and soul of your sauce. Add the minced garlic at the end and cook it just until fragrant, about a minute, so it doesn’t burn.

Step 4: Build and simmer the sauce

Pour in the low-sodium beef broth and sprinkle in the fresh thyme. Season with salt and pepper to taste. Bring everything to a boil, then turn down to simmer and let it thicken for around 10 minutes. You’ll notice the sauce deepening in flavor and consistency—don’t rush it.

Step 5: Combine and cheese it up

Once the meatballs are baked, transfer them to the skillet with your luscious onion sauce. Sprinkle the remaining shredded Gruyère on top, cover, and cook for about 5 minutes until the cheese melts and the meatballs are warmed through. The result is that wonderful gooey cheese layered over tender, flavorful bites. Finish with a little extra thyme on top for a fresh, herbaceous touch.

Top Tip

Making French onion chicken meatballs has taught me that patience with the onions is what elevates this recipe. Rushing this step can leave you with bland, raw-tasting onions, which really changes the whole dish.

Slow-Caramelize: Take your time cooking the onions until they’re softly golden and sweet. It’s the foundation of your sauce’s flavor.
Uniform Meatballs: Shape your meatballs evenly so they cook at the same rate—this avoids some being dried out while others are underdone.
Don’t Overmix: When combining the meatball ingredients, mix just enough to combine. Overmixing can make the meatballs tough.
Use Fresh Herbs: Fresh thyme and parsley add brightness that cuts through the richness and makes the dish pop.

How to Serve French Onion Chicken Meatballs Recipe

French onion meatballs - Serving Suggestion

Garnishes

I always finish these meatballs with a sprinkle of fresh thyme—there’s something about that light herbal scent alongside the rich cheese and onions that makes the dish feel balanced and fresh. A little extra shred of Gruyère on top doesn’t hurt either if you’re feeling indulgent.

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes—perfect for soaking up all that delicious sauce. I’ve also loved serving it over buttered egg noodles or alongside a simple green salad or roasted veggies to keep things on the lighter side. A crusty baguette is a great way to mop up every last bit.

Creative Ways to Present

For a dinner party, I like to serve these meatballs as a warm appetizer on mini toasted baguette slices with a bit of sauce spooned over—everyone always asks for the recipe. You can also thread them onto skewers for a fun finger-food option, perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Leftover French Onion Chicken Meatballs store well in an airtight container in the fridge for up to 3 days. I usually leave the sauce separate if possible to keep the meatballs firmer and reheat them combined right before serving.

Freezing

I’ve frozen the baked meatballs (without sauce) on a tray, then transferred them to a freezer-safe bag. When you’re ready, thaw overnight in the fridge and reheat gently in the sauce on the stovetop to keep them moist.

Reheating

Reheat leftovers slowly in a skillet over low heat with a splash of broth or water to loosen the sauce, covering to warm the cheese evenly. Avoid the microwave if possible, as it can dry out the meatballs and make the cheese rubbery.

Frequently Asked Questions:

Can I make these meatballs with ground turkey instead of chicken?

Absolutely! Ground turkey has a similar mild flavor and will work well in this French Onion Chicken Meatballs Recipe. Just be sure to monitor cooking time, as turkey can dry out faster—adding a bit of olive oil or grated onion can help keep them juicy.

What if I don’t have Gruyère cheese on hand?

You can substitute Gruyère with other good melting cheeses like Swiss or Fontina, which have similarly mild, nutty flavors. Avoid using very sharp cheeses as they might overpower the delicate balance of flavors.

How do I know when my meatballs are cooked through?

The meatballs should reach an internal temperature of 165°F (74°C) to be safe. They’ll also be golden brown on the outside and firm to the touch but still tender inside. Baking for about 25 minutes at 425°F usually gets it just right.

Can I prepare the meatballs and sauce ahead of time for a party?

Definitely! You can make and bake the meatballs ahead, and prepare the French onion sauce separately. Just before serving, combine them and melt the cheese on top. This lets you focus on your guests rather than the kitchen.

Final Thoughts

This French Onion Chicken Meatballs Recipe has become one of my go-to comfort meals because it’s simple yet feels special every time. Whether you’re feeding your family on a busy weeknight or impressing friends, it delivers that cozy, cheesy, oniony goodness that everyone loves. Give it a try—you might just find a new favorite in your dinner rotation.