PREP TIME: 15 MINS | TOTAL TIME: 1 HR 15 MINS | YIELDS: 4 Servings
No one hates meatballs. They are one of the most amazing, family, and kid-friendly dishes. There are tons of meatballs recipes you’ll find online, but this here is my favourite. French Onion Chicken meatballs for all the French onion lovers!
INGREDIENTS
MEATBALLS:
1 pound ground chicken
2 tablespoons extra-virgin olive oil, for baking sheet
1 large egg, beaten
1/4 cup bread crumbs
1/2 cup shredded Gruyère
2 cloves garlic, minced
2 tablespoons freshly chopped parsley
Freshly ground black pepper
1 teaspoon kosher salt
SAUCE:
2 large onions, thinly sliced
4 tablespoons butter
2 cups low-sodium beef broth
2 cloves garlic, minced
1 1/2 cups shredded Gruyère
Freshly ground black pepper
Kosher salt
2 teaspoon 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, then grease it 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 combine until just mixed. Shape the mixture into 16 meatballs, then put them all on the prepared baking sheet.
Step 3: Put the baking sheet in the preheated oven and bake the meatballs for about 25 minutes or until cooked through and golden.
Step 4: In the meantime, 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 until very soft and golden, stirring occasionally. Now, add the garlic and continue to cook for an additional minute until aromatic. Pour in the broth, then add the thyme, salt, and pepper. Bring the sauce to a boil, then decrease the heat. Allow the sauce to simmer for approximately 10 minutes or until a bit thickened.
Step 5: To the skillet, add the meatballs and sprinkle with Gruyère. Put the lid on. Cook for another 5 minutes until the meatballs are warmed through, and the cheese has melted.
Step 6: Serve the meatballs when done garnished with thyme. Enjoy!
Ingredients
- MEATBALLS:
- 1 pound ground chicken
- 2 tablespoons extra-virgin olive oil, for baking sheet
- 1 large egg, beaten
- 1/4 cup bread crumbs
- 1/2 cup shredded Gruyère
- 2 cloves garlic, minced
- 2 tablespoons freshly chopped parsley
- Freshly ground black pepper
- 1 teaspoon kosher salt
- SAUCE:
- 2 large onions, thinly sliced
- 4 tablespoons butter
- 2 cups low-sodium beef broth
- 2 cloves garlic, minced
- 1 1/2 cups shredded Gruyère
- Freshly ground black pepper
- Kosher salt
- 2 teaspoon 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, then grease it 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 combine until just mixed. Shape the mixture into 16 meatballs, then put them all on the prepared baking sheet.
Step 3: Put the baking sheet in the preheated oven and bake the meatballs for about 25 minutes or until cooked through and golden.
Step 4: In the meantime, 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 until very soft and golden, stirring occasionally. Now, add the garlic and continue to cook for an additional minute until aromatic. Pour in the broth, then add the thyme, salt, and pepper. Bring the sauce to a boil, then decrease the heat. Allow the sauce to simmer for approximately 10 minutes or until a bit thickened.
Step 5: To the skillet, add the meatballs and sprinkle with Gruyère. Put the lid on. Cook for another 5 minutes until the meatballs are warmed through, and the cheese has melted.
Step 6: Serve the meatballs when done garnished with thyme. Enjoy!
