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French Onion Chicken Meatballs

These French onion chicken meatballs are the best thing to happen to ground chicken. Deliciously flavored and smothered in a caramelized onions and gruyere cheese. They make a great appetizer and an even more delicious dinner!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 787 kcal
Course: Main Course
Cuisine: American

Ingredients

For meatballs:
  • 1 pound ground chicken
  • 2 cloves garlic minced
  • 1 large egg
  • 1/2 cups shredded gruyere cheese
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh thyme
For sauce:
  • 4 tablespoons unsalted butter
  • 2 pounds yellow onions peeled, ends trimmed, thinly sliced
  • 2 cloves garlic minced
  • 2 teaspoons minced fresh thyme leaves
  • 1/2 cup dry white wine
  • 1-1/2 cups chicken stock
  • 1 teaspoon kosher salt
  • 2 cups shredded gruyere cheese

Instructions

For meatballs:
    Cup of Yum
  1. Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper, set aside.
  2. In a large mixing bowl add ground chicken, minced garlic, egg, shredded cheese, panko bread crumbs, tomato paste, and fresh thyme.
  3. Stir to combine.
  4. Shape into 2 tablespoon-sized balls and place onto the prepared baking sheet.
  5. Place in the oven and bake for 20 minutes or until they are 165 degrees F internally.
  6. While the meatballs bake start the onion mixture.
For sauce:
  1. In a high-sided 12-inch skillet add butter and place over medium-high heat.
  2. When the butter is melted add the onions, garlic, and thyme.
  3. Saute until the onions are soft and tender, about 25 minutes. If the onions start to burn lower the heat to medium.
  4. Pour in the white wine, scrape up any bits that may have stuck to the bottom of the pan, and simmer until the wine has cooked down, about 5 minutes.
  5. Pour in the chicken stock and let simmer until the mixture is thickened to your liking. I like for the onions to be wet but not swimming in stock. This makes for a lovely gravy if you're pouring over mashed potatoes or noodles. If you want to serve them on a roll let the sauce cook down more.
  6. Add the baked meatballs to the onion mixture, top with cheese, and let the cheese melt. I usually do this by topping the skillet with a lid or you can place it under a broiler for a quick melt.
  7. Serve hot.

Nutrition Information

Serving 1g Calories 787kcal (39%) Carbohydrates 31g (10%) Protein 51g (102%) Fat 49g (75%) Saturated Fat 26g (130%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 266mg (89%) Sodium 1398mg (58%) Potassium 1143mg (33%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 1361IU (27%) Vitamin C 22mg (24%) Calcium 935mg (94%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 787

% Daily Value*

Serving 1g
Calories 787kcal 39%
Carbohydrates 31g 10%
Protein 51g 102%
Fat 49g 75%
Saturated Fat 26g 130%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 266mg 89%
Sodium 1398mg 58%
Potassium 1143mg 24%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 1361IU 27%
Vitamin C 22mg 24%
Calcium 935mg 94%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.