French Onion Chicken Meatballs
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
5
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Calories
588 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
French
French Onion Chicken Meatballs
Description
These French Onion Chicken Meatballs combine ground chicken with shredded gruyere cheese, parsley, and breadcrumbs, baked to a golden brown. The sauce starts with butter and olive oil to slowly caramelize sliced onions over medium-low heat; this slow cooking softens and sweetens the onions, creating the characteristic flavor of French onion dishes. Garlic, thyme, and seasoned beef broth are added to build a savory, aromatic base.
The baked meatballs are then added to the skillet along with shredded gruyere cheese, which melts over the meatballs as they warm through, melding the components into a creamy, flavorful dish. The texture is a balance between moist meatballs and silky cheese with the slight sweetness from the caramelized onions.
This meal works well served as a hearty entree, possibly paired with mashed potatoes, crusty bread, or a green vegetable to complement the rich sauce.
Cook the onions low and slow for at least 25 minutes to develop the sweetness and depth essential to the sauce. The meatballs and sauce can be refrigerated for several days or frozen separately for up to three months for convenient future meals.
Ingredients
Chicken Meatballs
- 1 pound ground chicken
- ½ cup gruyere cheese shredded
- ½ cup breadcrumbs such as Panko
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- ½ cup parsley chopped, fresh
French Onion Sauce
- 2 tablespoon olive oil
- 2 tablespoon butter unsalted
- 2 large onion sliced
- 3 cloves garlic minced
- 2 cups beef broth low sodium
- 1 teaspoon thyme chopped, fresh
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper freshly ground, or to taste
- 2 cups gruyere cheese shredded
Instructions
- Preheat your oven: To 425℉. Line a large baking sheet with parchment paper.
- Make meatballs: In a large bowl, combine ground chicken, gruyere cheese, bread crumbs, parsley, egg, salt and pepper. Form into 15 meatballs, then place onto the prepared baking sheet and bake until golden and cooked through, about 25 minutes.
- Make sauce: In a large skillet over medium-low heat, melt butter and add olive oil. Add onions and cook until very soft and golden, 25 minutes, stirring often. Be patient, you want to cook these onions slowly. If the heat is too high they will quickly burn. Add garlic and cook until fragrant, 1 minute more. Add broth, thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, another 10 minutes.
- Finish the dish: Add the meatballs to skillet and sprinkle with gruyere cheese. Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes, or place your skillet under the broiler for 3 to 5 minutes until slightly golden. Serve warm, garnished with thyme.
Notes
- Caramelize onions slowly over low heat for at least 25 minutes to develop a deep, sweet flavor crucial for the sauce.
- Store cooked meatballs in an airtight container in the refrigerator for 3 to 4 days for best quality.
- Freeze cooked meatballs separately on a baking sheet before transferring to a freezer bag for up to 3 months to avoid sticking.
- Freeze the French onion sauce separately in an airtight container to maintain flavor and texture when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 588kcal | 29% |
| Carbohydrates | 15g | 5% |
| Protein | 41g | 82% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 205mg | 68% |
| Sodium | 1136mg | 47% |
| Potassium | 884mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1334IU | 27% |
| Vitamin C | 13mg | 14% |
| Calcium | 724mg | 72% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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