PREP TIME: 15 MINS | TOTAL TIME: 1 HR 15 MINS | YIELDS: 4 Servings
You will never go wrong with meatballs. My kids love everything meatballs, and I always make sure to have varieties of meatballs recipe. One of our favourites and go-to is this French onion chicken meatballs. Incredibly easy to make and guarantee the best, most satisfying meal!
INGREDIENTS
MEATBALLS:
1 large egg, beaten
1 pound ground chicken
2 tablespoons extra-virgin olive oil, for baking sheet
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
SAUCE:
2 large onions, thinly sliced
4 tablespoons butter
2 cloves garlic, minced
2 teaspoons freshly chopped thyme, plus more for garnish
2 cups low-sodium beef broth
1 1/2 cups shredded Gruyère
Kosher salt
Freshly ground black pepper
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: To make the meatballs. Mix the ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic in a large bowl. Season with salt and pepper. Shape the mixture into 16 meatballs and place them on the prepared baking sheet. Put in the preheated oven and bake for about 25 minutes or until the meatballs are golden and completely cooked.
Step 3: For 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 golden and very soft. Then, add the garlic and continue to cook for a minute more until aromatic. Now, pour in the broth, then add the thyme, salt, and pepper. Bring the sauce to a boil, then decrease the heat. Simmer the sauce for about 10 minutes or until slightly thickened.
Step 4: To the sauce, add the meatballs and sprinkle with Gruyere. Put the lid on and cook for about 5 minutes until the meatballs are warmed through and the cheese has melted.
Step 5: When done, serve the French onion chicken meatballs immediately garnished with thyme. Enjoy!
Ingredients
- MEATBALLS:
- 1 large egg, beaten
- 1 pound ground chicken
- 2 tablespoons extra-virgin olive oil, for baking sheet
- 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
- SAUCE:
- 2 large onions, thinly sliced
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 teaspoons freshly chopped thyme, plus more for garnish
- 2 cups low-sodium beef broth
- 1 1/2 cups shredded Gruyère
- Kosher salt
- Freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees. Using foil, line a large baking sheet and grease with oil.
Step 2: To make the meatballs. Mix the ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic in a large bowl. Season with salt and pepper. Shape the mixture into 16 meatballs and place them on the prepared baking sheet. Put in the preheated oven and bake for about 25 minutes or until the meatballs are golden and completely cooked.
Step 3: For 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 golden and very soft. Then, add the garlic and continue to cook for a minute more until aromatic. Now, pour in the broth, then add the thyme, salt, and pepper. Bring the sauce to a boil, then decrease the heat. Simmer the sauce for about 10 minutes or until slightly thickened.
Step 4: To the sauce, add the meatballs and sprinkle with Gruyere. Put the lid on and cook for about 5 minutes until the meatballs are warmed through and the cheese has melted.
Step 5: When done, serve the French onion chicken meatballs immediately garnished with thyme. Enjoy!
