Name: French Onion Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 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; 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

There’s something so comforting and rich about caramelized onions paired with juicy chicken, right? This French Onion Chicken Meatballs Recipe blends those deep, savory flavors with gooey Gruyère cheese—making it a total winner for weeknights or cozy dinners at home.

A white pan filled with many small golden brown meatballs sits on a white marbled surface. The meatballs are covered with a light layer of melted white cheese and caramelized onions that add a shiny, slightly sticky texture on top. A brown sauce surrounds the meatballs, pooling at the bottom of the pan with a few small green herb leaves scattered for color contrast. A silver spoon rests inside the pan on the right side, partially in the sauce, with some meatballs around it. The edges of the pan show slight browning from cooking. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make French Onion Chicken Meatballs Recipe
Top Tip
How to Serve French Onion Chicken Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
French Onion Chicken Meatballs Recipe

Why You'll Love This Recipe

I’ve made this French Onion Chicken Meatballs Recipe more times than I can count because it hits all the right notes: creamy, cheesy, full of that deep onion goodness, and still light enough from the chicken. Plus, it’s impressive without being complicated—trust me, you’ll want to make it again and again.

Perfect Flavor Combo: Caramelized onions bring natural sweetness that balances the savory chicken and Gruyère, creating an unforgettable bite.
Juicy & Tender Meatballs: The ground chicken stays moist thanks to the cheese and egg, avoiding any dryness that sometimes happens.
Simple Ingredients: Most you probably already have in your kitchen, making this recipe accessible and quick to pull together.
Great for Any Occasion: Whether you’re feeding family on a busy night, or making something special for friends, it’s always a crowd-pleaser.

Ingredients & Why They Work

Every ingredient here has a role that brings those classic French onion flavors into a new, fun form with chicken meatballs. I always recommend using fresh herbs and good-quality cheese to elevate the dish.

Flat lay of fresh ground chicken in a mound, a small white bowl of golden extra-virgin olive oil, shredded Gruyère cheese piled loosely on a white ceramic plate, a small white bowl of fine bread crumbs, a small bunch of bright green freshly chopped parsley sprigs, one whole large brown egg with a clean shell, two peeled garlic cloves, a small white bowl of yellow butter chunks, two large whole yellow onions sliced thinly arranged fanned out, a small white bowl of rich brown low-sodium beef broth, a small white bowl of fresh green thyme sprigs, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly ground black pepper, all ingredients naturally fresh and vibrant, arranged symmetrically in balanced proportions on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean but tender, it’s a great base that soaks up the flavors without being heavy.
Gruyère cheese: It melts beautifully and adds that nutty, creamy touch you expect in French onion dishes.
Bread crumbs: Help bind the meatballs while keeping them light and tender.
Fresh parsley: Adds brightness and a touch of freshness to balance the richness.
Garlic: Provides depth and a little aromatic warmth, especially when cooked gently with onions.
Onions: The star of the sauce, slow-caramelized till golden and sweet for maximum flavor.
Butter: Used to caramelize the onions, it lends richness and luscious texture.
Low-sodium beef broth: Gives the sauce a savory boost without overpowering the other flavors.
Fresh thyme: A classic herb pairing that adds an earthy note, perfect with onions and chicken.
Egg: Binds the meatballs so they hold shape during baking.
Olive oil: Keeps the baking sheet slick so meatballs cook evenly and don’t stick.
Salt & pepper: Essential for seasoning each component to bring out their best.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this French Onion Chicken Meatballs Recipe is how easily you can make it your own. I’ve tried swapping in turkey instead of chicken and adding a touch of Dijon mustard to the mix for extra tang. Play around until you find your perfect combo!

Variation: I once added chopped mushrooms to the sauce for an earthier flavor that paired beautifully with the onions and thyme.
Make it paleo: Skip the bread crumbs and substitute ground almonds or crushed pork rinds for a grain-free option.
Spice it up: A pinch of smoked paprika or cayenne pepper adds a subtle warmth that wakes up the dish.
Herb swap: Don’t have thyme? Try fresh rosemary or tarragon for a different herbal profile.

Step-by-Step: How I Make French Onion Chicken Meatballs Recipe

The image shows four golden-brown meatballs topped with melted cheese, sitting on a white plate. Three meatballs are whole, with cheese melting nicely on top, and one is cut open, revealing a moist, light interior. The meatballs rest on a pool of thick brown sauce mixed with soft, cooked onion slices. Small green herb leaves are scattered on and around the meatballs. A fork with some onion sauce touches the cut meatball on the side. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Oven and Baking Sheet

Start by heating your oven to 425°F. While it warms up, line a large baking sheet with foil—that makes cleanup way easier, trust me. Then rub the foil with olive oil so your meatballs won’t stick and get that nice golden color on all sides.

Step 2: Mix and Form the Meatballs

In a big bowl, toss together the ground chicken, shredded Gruyère, bread crumbs, parsley, beaten egg, and minced garlic. Season generously with salt and pepper. Don’t be shy with the seasoning here—it's the foundation of flavor! Use your hands to mix gently, just until combined. Then shape the mixture into 16 evenly sized meatballs. Aim for bite-sized—about an inch and a half wide works great.

Step 3: Bake the Meatballs

Place the meatballs onto your prepared baking sheet and pop them in the oven. Bake for about 25 minutes until they’re golden brown and cooked through. I always use a meat thermometer to check that they reach 165°F—it gives me peace of mind that they’re perfectly cooked without drying out.

Step 4: Caramelize the Onions for the Sauce

While the meatballs bake, start your sauce. Melt butter in a large skillet over medium heat, then add thinly sliced onions. Cook them slowly, stirring often, until they turn soft and golden—this takes around 25 minutes but is so worth it for that sweet, rich flavor. Add garlic during the last minute, just until fragrant.

Step 5: Finish the Sauce and Combine

Pour in the beef broth and sprinkle in fresh thyme, salt, and pepper. Bring the sauce to a boil, then reduce to a simmer and let it thicken slightly for about 10 minutes. When meatballs are ready, nestle them into the skillet and sprinkle the remaining Gruyère on top. Cover the pan and cook just until the cheese melts and everything is warmed through, about 5 minutes.

Top Tip

This recipe’s magic really happens in the caramelized onions and the cheese. Over the years, I’ve learned a few things that help make these French Onion Chicken Meatballs Recipe shine even more.

Low & Slow Onions: Don’t rush caramelizing the onions—cooking them gently over medium heat for 25 minutes allows their natural sugars to develop, which transforms the sauce.
Don’t Overmix Meatballs: Mixing too much with your hands can make them dense. I gently fold ingredients until just combined to keep them tender and juicy.
Use a Meat Thermometer: Chicken can get dry if overcooked, so I always check that the internal temp hits 165°F exactly.
Fresh Gruyère Over Pre-shredded: Freshly shredded melts more smoothly and tastes way better. It’s a bit more work but so worth it.

How to Serve French Onion Chicken Meatballs Recipe

French Onion Chicken - Serving Suggestion

Garnishes

I keep it simple with fresh thyme sprigs right on top—it adds bright color and a fresh herbal note that balances all the rich, melty cheese and sweet onions. Sometimes I even toss a few chopped parsley leaves for a bit more vibrancy.

Side Dishes

I love pairing these meatballs with buttery mashed potatoes or creamy polenta to soak up all that luscious sauce. A crisp green salad or roasted veggies adds a nice contrast and keeps things balanced.

Creative Ways to Present

For a special dinner, I’ve served these meatballs over toasted baguette slices with a drizzle of the onion sauce for an appetizer spread. They also shine stuffed into small rolls topped with extra Gruyère—kind of like a gourmet meatball sub.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day meal just as delicious.

Freezing

This French Onion Chicken Meatballs Recipe freezes wonderfully. I freeze the cooked meatballs and sauce separately if possible—wrap the meatballs tightly and store sauce in a freezer-safe container for up to 3 months.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm gently in a skillet or microwave until heated through, adding a sprinkle of water or broth if sauce seems thick. Be careful not to overheat or the chicken could get dry.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Yes! Ground turkey works well in this recipe and provides a similar texture and flavor profile. Just make sure to keep an eye on the moisture level, as turkey can sometimes be leaner than chicken. Adding a bit more cheese or a splash of olive oil can help keep the meatballs juicy.

How do I know when the meatballs are fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut one open to check that it’s no longer pink inside and juices run clear. Baking at 425°F for about 25 minutes usually does the trick.

Can I prepare the meatballs in advance?

Absolutely! You can mix and shape the meatballs up to a day ahead and store them covered in the refrigerator. Then bake right before serving or keep them refrigerated after baking and warm them up the day you serve.

Is there a way to make this recipe gluten-free?

Yes! Simply substitute the regular bread crumbs with gluten-free bread crumbs or use crushed gluten-free crackers. This swap won’t affect the flavor much but will ensure the meatballs are safe for gluten-sensitive diets.

Final Thoughts

It’s funny how such a simple idea—meatballs inspired by French onion soup flavors—can feel so homemade and special all at once. This French Onion Chicken Meatballs Recipe feels cozy, rich, and just the sort of thing you’ll come back to whenever you want a comforting meal with a touch of elegance. I hope you enjoy making and sharing it as much as I do!