Description
Delicious French Onion Chicken Meatballs baked to golden perfection and smothered in a rich, caramelized onion and Gruyère cheese sauce. This comforting dish blends savory ground chicken with classic French onion flavors for a satisfying main course perfect for dinner.
Ingredients
Scale
Meatballs
- 2 Tbsp. extra-virgin olive oil, for baking sheet
- 1 lb. ground chicken
- 1/2 cup shredded Gruyère
- 1/4 cup bread crumbs
- 2 Tbsp. freshly chopped parsley
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 tsp. kosher salt
- Freshly ground black pepper to taste
Sauce
- 4 Tbsp. butter
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tsp. freshly chopped thyme, plus more for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 1/2 cups shredded Gruyère
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°. Line a large baking sheet with foil and rub it with extra-virgin olive oil to prevent sticking.
- Make the Meatballs: In a large bowl, combine ground chicken, shredded Gruyère, bread crumbs, chopped parsley, beaten egg, and minced garlic. Season generously with kosher salt and freshly ground black pepper. Shape the mixture into 16 evenly sized meatballs and arrange them on the prepared baking sheet. Bake them in the preheated oven until golden brown and cooked through, about 25 minutes.
- Prepare the Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add the thinly sliced onions and cook gently, stirring often, until they are very soft and golden brown, about 25 minutes. Add the minced garlic and cook for an additional minute until fragrant. Pour in the low-sodium beef broth and add the chopped thyme. Season the sauce with kosher salt and freshly ground black pepper to taste. Bring the sauce to a boil, then reduce the heat and let it simmer until it thickens slightly, about 10 minutes.
- Combine and Finish: Add the baked meatballs to the skillet with the onion sauce. Sprinkle the shredded Gruyère evenly over the meatballs. Cover the skillet and cook on low heat until the meatballs are warmed through and the cheese has melted, approximately 5 minutes. Garnish with additional fresh thyme and serve warm.
Notes
- You can substitute ground turkey for ground chicken if preferred.
- For a gluten-free version, replace bread crumbs with gluten-free breadcrumbs or ground oats.
- Using low-sodium beef broth allows you to control the salt level in the sauce better.
- Shard Gruyère melts beautifully but you can use Swiss cheese as an alternative.
- Make sure to cook onions slowly to develop deep caramelized flavor without burning.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
