Description
This French Onion Chicken Meatballs recipe combines tender chicken meatballs with a rich, caramelized onion and Gruyère cheese sauce. Baked to golden perfection and finished in a savory French onion gravy, this dish offers comforting flavors with a sophisticated twist, perfect for a hearty dinner or impressive gathering.
Ingredients
Scale
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
French Onion 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 Prepare Meatballs: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a mixing bowl, combine ground chicken, ½ cup shredded Gruyère cheese, breadcrumbs, chopped parsley, egg, 1 teaspoon salt, and 1 teaspoon pepper. Mix gently until just combined to avoid tough meatballs.
- Form and Bake Meatballs: Shape the mixture into about 15 evenly sized meatballs and place them on the prepared baking sheet. Bake in the preheated oven until they are golden brown and cooked through, approximately 25 minutes.
- Prepare French Onion Sauce: While the meatballs bake, melt the butter and olive oil together in a large skillet over medium-low heat. Add the sliced onions and cook them slowly, stirring frequently, until they become very soft and golden brown, about 25 minutes.
- Add Garlic and Broth: Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the beef broth and add the chopped thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring the mixture to a boil, then reduce the heat and let it simmer until slightly thickened, around 10 minutes.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the onion sauce. Sprinkle the remaining 2 cups of shredded Gruyère cheese evenly over the meatballs. Cover the skillet and cook on low heat until the cheese melts and the meatballs are heated through, about 5 minutes. Alternatively, you may broil them for 3-5 minutes until the cheese is golden brown and bubbly.
- Serve and Garnish: Garnish the dish with extra fresh thyme and serve warm for a comforting, cheesy meal.
Notes
- For best flavor, use low-sodium beef broth to control salt levels.
- Cooking the onions slowly is key to developing a deep, rich French onion flavor.
- Panko breadcrumbs help keep meatballs light and tender, but you may substitute with regular breadcrumbs if needed.
- If you prefer a milder cheese taste, you can reduce the amount of Gruyère slightly or substitute half with mozzarella.
- These meatballs can be prepared ahead and reheated in the sauce before serving.
