French Onion Chicken Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
787 kcal
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Course
Main Course
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Cuisine
American
French Onion Chicken Meatballs
Description
The French Onion Chicken Meatballs recipe melds ground chicken with shredded gruyere cheese, minced garlic, fresh thyme, tomato paste, and panko bread crumbs to create tender meatballs baked at 350°F until cooked through. While baking, a sauce is prepared by slowly sautéing thinly sliced yellow onions and garlic in butter with fresh thyme until soft and tender. White wine is added and simmered down to concentrate flavor before chicken stock is poured in and thickened into a rich, savory gravy. The meatballs are finished with an additional topping of shredded gruyere cheese, enhancing the dish's creamy texture and deep flavor.
The combination of the mild chicken meatballs and the sweet, caramelized onion sauce creates a delicate yet complex dish suitable for an elegant main course. The texture contrasts between the tender, moist meatballs and the silky sauce offer a comforting meal that can accompany rice, noodles, or crusty bread.
Prepared with simple ingredients and careful layering of flavors, this recipe demonstrates how French onion flavors can complement poultry in a meatball format. Baking the meatballs separately and making the onion sauce on the stove allows precise control over texture and flavor development.
Ingredients
For meatballs:
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 large egg
- 1/2 cups gruyere cheese shredded
- 1/2 cup panko bread crumbs
- 1 tablespoon tomato paste
- 2 teaspoons thyme minced fresh
For sauce:
- 4 tablespoons butter unsalted
- 2 pounds onion peeled, ends trimmed, thinly sliced, yellow
- 2 cloves garlic minced
- 2 teaspoons thyme leaves minced, fresh
- 1/2 cup white wine dry
- 1-1/2 cups chicken stock
- 1 teaspoon kosher salt
- 2 cups gruyere cheese shredded
Instructions
For meatballs:
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper, set aside.
- In a large mixing bowl add ground chicken, minced garlic, egg, shredded cheese, panko bread crumbs, tomato paste, and fresh thyme.
- Stir to combine.
- Shape into 2 tablespoon-sized balls and place onto the prepared baking sheet.
- Place in the oven and bake for 20 minutes or until they are 165 degrees F internally.
- While the meatballs bake start the onion mixture.
For sauce:
- In a high-sided 12-inch skillet add butter and place over medium-high heat.
- When the butter is melted add the onions, garlic, and thyme.
- Saute until the onions are soft and tender, about 25 minutes. If the onions start to burn lower the heat to medium.
- 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.
- 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.
- 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.
- Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 787 kcal
% 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.
User Reviews
Overall Rating
5
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