Description
These French Onion Chicken Meatballs are a savory and comforting dish combining tender chicken meatballs baked to perfection, smothered in a rich, caramelized onion and Gruyère cheese sauce. Inspired by classic French onion soup flavors, this recipe offers a delicious twist with hearty meatballs simmered in a flavorful broth, making an impressive yet easy-to-make meal perfect for family dinners or entertaining.
Ingredients
Meatballs
- 1 pound ground chicken
- ½ cup shredded Gruyère cheese
- ½ cup breadcrumbs (such as Panko)
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ cup chopped fresh parsley
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 teaspoon fresh thyme, chopped
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 cups shredded Gruyère cheese
Instructions
- Preheat and Bake Meatballs: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking. In a mixing bowl, combine ground chicken, ½ cup shredded Gruyère cheese, breadcrumbs, chopped parsley, egg, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Mix gently until fully incorporated. Shape the mixture into 15 uniform meatballs and place them on the prepared baking sheet. Bake in the preheated oven for about 25 minutes, or until the meatballs are golden brown and cooked through.
- Make French Onion Sauce: While the meatballs are baking, prepare the sauce by heating 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large skillet over medium-low heat. Add the sliced onions and cook slowly, stirring frequently, until they are very soft and golden brown, approximately 25 minutes. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Pour in 2 cups of low-sodium beef broth and stir in 1 teaspoon chopped fresh thyme, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Bring the mixture to a boil, then reduce heat and let it simmer gently for about 10 minutes until the sauce slightly thickens.
- Combine and Finish: Once the meatballs have finished baking, transfer them into the skillet with the French onion sauce. Sprinkle the remaining 2 cups of shredded Gruyère cheese evenly over the top. Cover the skillet and cook on low heat for about 5 minutes, or until the cheese melts and the meatballs are heated through. Alternatively, you can place the skillet under a broiler for 3-5 minutes to melt and brown the cheese on top.
- Serve: Garnish the finished dish with some fresh thyme leaves for a burst of color and flavor. Serve the French Onion Chicken Meatballs warm, accompanied by your favorite side such as crusty bread, mashed potatoes, or a simple green salad for a complete meal.
Notes
- For best results with the meatballs, avoid overmixing the ground chicken to keep them tender.
- Caramelizing the onions slowly over medium-low heat is key to developing the rich flavor of the sauce.
- If you prefer, substitute beef broth with vegetable broth for a milder flavor.
- Panko breadcrumbs help create a lighter texture in the meatballs compared to regular breadcrumbs.
- You can prepare the French onion sauce ahead of time and gently reheat before adding the baked meatballs.
- This dish pairs well with a light white wine, such as a Chardonnay, for a complete dining experience.
