Description
French Onion Chicken Meatballs combine juicy ground chicken with melted Gruyère cheese and a savory caramelized onion sauce. Baked to golden perfection and finished in a rich, flavorful skillet sauce, this comforting main course brings the classic flavors of French onion soup to a delicious meatball dish perfect for family dinners.
Ingredients
Scale
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
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 oven: Preheat your oven to 425°F. Line a large baking sheet with foil and rub it with the extra-virgin olive oil to prevent sticking and aid baking.
- Make meatballs: In a large bowl, combine the ground chicken, shredded Gruyère, bread crumbs, chopped parsley, beaten egg, and minced garlic. Season the mixture with kosher salt and freshly ground black pepper. Mix until just combined, then shape the mixture into 16 evenly sized meatballs. Place them on the prepared baking sheet, ensuring they are spaced evenly. Bake in the preheated oven for 25 minutes or until the meatballs are golden brown and cooked through.
- Prepare sauce: While the meatballs bake, melt the 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 the minced garlic and cook for an additional minute until fragrant.
- Add broth and simmer: Pour in the low-sodium beef broth and add the freshly chopped thyme. Season the sauce with kosher salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes until the sauce thickens slightly.
- Combine meatballs and sauce: Transfer the baked meatballs to the skillet with the onion sauce. Sprinkle the shredded Gruyère evenly over the meatballs. Cover the skillet and cook on low heat for 5 minutes, or until the meatballs are warmed through and the cheese has melted perfectly.
- Serve: Serve the French Onion Chicken Meatballs warm, garnished with additional fresh thyme for a fragrant and attractive finish.
Notes
- Use ground chicken breast for leaner meatballs or ground thigh for juicier results.
- If Gruyère is unavailable, Swiss cheese makes a good substitute.
- To make the sauce vegetarian, substitute vegetable broth for the beef broth and use vegetarian cheese.
- For crispier meatballs, broil them for the last 2 minutes of baking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
