French Onion Chicken Meatballs Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
4 servings
Ingredients
  • 1 pound ground chicken
  • 1 cup shredded Gruyere cheese, divided
  • ¼ cup Italian breadcrumbs
  • 2 tablespoons fresh parsley, chopped, plus more for garnish
  • 1 large egg, beaten
  • 5 cloves garlic, minced, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, halved and thinly sliced
  • 1 tablespoon all-purpose flour
  • 2 cups beef broth
  • 2 teaspoons fresh thyme, chopped
  • salt, to taste
  • pepper, to taste
Directions
  1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
  2. In a large bowl, mix the ground chicken, ½ cup Gruyere cheese, breadcrumbs, parsley, egg, 3 cloves of garlic, salt, and pepper. Form the mixture into 16 meatballs and place them on the prepared baking sheet. Bake for 18 to 20 minutes, or until browned and cooked to an internal temperature of 165 F.
  3. While the meatballs cook, heat the olive oil and butter in a large skillet over medium heat. Add the onions and cook until soft and golden, about 30 minutes. Add the remaining 2 cloves of minced garlic and cook for another 1 to 2 minutes. Add the flour and cook for 30 seconds to 1 minute, until no dry flour remains.
  4. Add the broth and thyme to the mix, and bring to a boil. Lower the heat to a simmer and cook for 5 to 10 minutes, until slightly thickened.
  5. Add the cooked meatballs to the sauce. Sprinkle the remaining ½ cup of Gruyere over the top, cover, and cook until the meatballs are warmed through and the cheese is melted, about 5 minutes. Serve warm, garnished with chopped fresh parsley.