Description
Delicious French Onion Chicken Meatballs combine tender ground chicken with melty Gruyère cheese, baked to perfection and served in a rich, caramelized onion and thyme sauce. This comforting dish is perfect for a flavorful dinner that pairs the classic French onion soup flavors with juicy chicken meatballs.
Ingredients
Scale
For the meatballs
- 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
For the sauce
- 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
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 425°. Line a large baking sheet with foil and rub the surface with the olive oil to prevent sticking.
- Make meatballs: In a large bowl, combine the ground chicken, shredded Gruyère, bread crumbs, chopped parsley, beaten egg, and minced garlic. Season the mixture with kosher salt and freshly ground black pepper. Mix everything gently until just combined. Form the mixture into 16 evenly sized meatballs. Place them on the prepared baking sheet and bake for 25 minutes or until they are golden brown and cooked through.
- Prepare the sauce: While the meatballs bake, melt the butter in a large skillet over medium heat. Add the thinly sliced onions and cook them slowly for 25 minutes, stirring often, until they become very soft and golden brown. Add the minced garlic and cook for an additional minute until fragrant. Pour in the low-sodium beef broth and add the freshly chopped thyme. Season with kosher salt and freshly ground black pepper. Bring the sauce to a boil, then reduce the heat and let it simmer for 10 minutes until slightly thickened.
- Combine meatballs and sauce: Add the baked meatballs to the skillet with the onion sauce, then sprinkle the shredded Gruyère evenly over the top. Cover the skillet and cook for 5 minutes over low heat, allowing the cheese to melt and the meatballs to warm through.
- Serve: Serve the French Onion Chicken Meatballs warm, garnished with additional fresh thyme leaves for a burst of herbal flavor and attractive presentation.
Notes
- Use fresh Gruyère cheese for the best melting and flavor results.
- If ground chicken is unavailable, substitute with ground turkey for a similar texture.
- Sauté onions low and slow to achieve deep caramelization for authentic French onion flavor.
- For a gluten-free version, replace bread crumbs with gluten-free bread crumbs or ground oats.
- The meatballs can be baked a day in advance and reheated in the sauce before serving.
- If you prefer, swap beef broth for chicken broth for a lighter sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
