PREP TIME: 15 MINS | TOTAL TIME: 1 HR 15 MINS | YIELDS: 4 servings
Meatballs are an amazing addition to our favourite French Onion Soup. Our go-to appetizer is made into a full meal with this easy recipe. Make sure to give this recipe a try very soon. This is surely a life hack you need!
INGREDIENTS
MEATBALLS:
1 large egg, beaten
1 pound ground chicken
2 tablespoons extra-virgin olive oil, for baking sheet
1/2 cup shredded Gruyère
2 cloves garlic, minced
1/4 cup bread crumbs
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 cup 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: For the meatballs, combine the ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic in a large bowl. Sprinkle with salt and pepper. Shape the mixture into 16 meatballs, then place on the prepared baking sheet. Put in the preheated oven and bake the meatballs for about 25 minutes or until golden and cooked through.
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 or until softened and golden. Next, add the garlic and continue to cook for another minute or until aromatic. Pour in the broth and add the thyme, salt, and pepper. Bring everything to a boil, then decrease the heat. Let the sauce simmer for about 10 minutes or until slightly thickened.
Step 4: To the skillet, add the meatballs and sprinkle with Gruyère. Put the lid on and continue to cook for additional 5 minutes to warm the meatballs and melt the cheese.
Step 5: Before serving, garnish with thyme. Serve right away. Enjoy!
Ingredients
- MEATBALLS:
- 1 large egg, beaten
- 1 pound ground chicken
- 2 tablespoons extra-virgin olive oil, for baking sheet
- 1/2 cup shredded Gruyère
- 2 cloves garlic, minced
- 1/4 cup bread crumbs
- 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 cup 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: For the meatballs, combine the ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic in a large bowl. Sprinkle with salt and pepper. Shape the mixture into 16 meatballs, then place on the prepared baking sheet. Put in the preheated oven and bake the meatballs for about 25 minutes or until golden and cooked through.
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 or until softened and golden. Next, add the garlic and continue to cook for another minute or until aromatic. Pour in the broth and add the thyme, salt, and pepper. Bring everything to a boil, then decrease the heat. Let the sauce simmer for about 10 minutes or until slightly thickened.
Step 4: To the skillet, add the meatballs and sprinkle with Gruyère. Put the lid on and continue to cook for additional 5 minutes to warm the meatballs and melt the cheese.
Step 5: Before serving, garnish with thyme. Serve right away. Enjoy!
