PREP TIME: 15 MINS | TOTAL TIME: 1 HR 15 MINS | YIELDS: 4 SERVINGS
Meatballs will never run out of style. If you want to improve a dish, add meatballs and easily turn it into a meal! The combination of chicken meatballs, caramelized onions, and melty goodness of Gruyère in this easy recipe is a must and will surely leave you speechless. Try this soon and see for yourself.
INGREDIENTS
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MEATBALLS:
1 large egg, beaten
1 pound ground chicken
1/4 cup bread crumbs
1/2 cup shredded Gruyère
2 cloves garlic, minced
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons freshly chopped parsley
2 tablespoons extra-virgin olive oil, for baking sheet
SAUCE:
2 large onions, thinly sliced
2 cloves garlic, minced
4 tablespoons butter
2 cups low-sodium beef broth
1 1/2 cup shredded Gruyère
Kosher salt
Freshly ground black pepper
2 teaspoons freshly chopped thyme, plus more for garnish
How to make French Onion Chicken Meatballs
Step 1: Prepare the oven. Preheat it to 425 degrees. Using foil, line a large baking sheet and grease with oil.
Step 2: Place the ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic in a large bowl. Season with salt and pepper, then mix until just combined. Shape the mixture into 16 meatballs and place the pieces on the prepared baking sheet. Place in the preheated oven and bake for about 25 minutes or until the meatballs are golden and completely cooked.
Step 3: To make the sauce, melt the butter in a large skillet over medium heat. Once the butter has melted, add the onions to the skillet and cook for about 25 minutes, stirring occasionally, until the onions are very soft and golden. Then, add the garlic and continue to cook for an additional minute until aromatic. Pour in the broth and add the thyme. To taste, season with salt and pepper. Bring the sauce to a boil, then decrease the heat. Simmer the sauce for approximately 10 minutes or until a little thick.
Step 4: To the skillet, add the meatballs and sprinkle with Gruyère. Put the lid on and cook the meatballs for about 5 minutes or until warmed through and the cheese has melted.
Step 5: Remove from the heat when done and serve the meatballs right away. If desired, garnish with thyme. Enjoy!
Ingredients
- MEATBALLS:
- 1 large egg, beaten
- 1 pound ground chicken
- 1/4 cup bread crumbs
- 1/2 cup shredded Gruyère
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons freshly chopped parsley
- 2 tablespoons extra-virgin olive oil, for baking sheet
- SAUCE:
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 4 tablespoons butter
- 2 cups low-sodium beef broth
- 1 1/2 cup shredded Gruyère
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons freshly chopped thyme, plus more for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees. Using foil, line a large baking sheet and grease with oil.
Step 2: Place the ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic in a large bowl. Season with salt and pepper, then mix until just combined. Shape the mixture into 16 meatballs and place the pieces on the prepared baking sheet. Place in the preheated oven and bake for about 25 minutes or until the meatballs are golden and completely cooked.
Step 3: To make the sauce, melt the butter in a large skillet over medium heat. Once the butter has melted, add the onions to the skillet and cook for about 25 minutes, stirring occasionally, until the onions are very soft and golden. Then, add the garlic and continue to cook for an additional minute until aromatic. Pour in the broth and add the thyme. To taste, season with salt and pepper. Bring the sauce to a boil, then decrease the heat. Simmer the sauce for approximately 10 minutes or until a little thick.
Step 4: To the skillet, add the meatballs and sprinkle with Gruyère. Put the lid on and cook the meatballs for about 5 minutes or until warmed through and the cheese has melted.
Step 5: Remove from the heat when done and serve the meatballs right away. If desired, garnish with thyme. Enjoy!
