French Onion Chicken Meatballs



The Gruyère is the secret star ingredient in these French Onion Chicken Meatballs from our site.

French Onion Chicken Meatballs

French Onion Chicken Meatballs

Yields: 4 servings

Prep Time: 0 hours 15 mins

Total Time: 1 hour 15 mins


For the meatballs

  • 2 tbsp. extra-virgin olive oil, for baking sheet
  • 1 lb. ground chicken
  • 1/2 c. shredded Gruyère
  • 1/4 c. bread crumbs
  • 2 tbsp. freshly chopped parsley
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • Freshly ground black pepper

For the sauce

  • 4 tbsp. butter
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 c. low-sodium beef broth
  • 2 tsp. freshly chopped thyme, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. shredded Gruyère


Preheat oven to 425°. Line a large baking sheet with foil and rub with oil.

Make meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through, 25 minutes.

Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add onions and cook until very soft and golden, 25 minutes, stirring often. Add garlic and cook until fragrant, 1 minute more. Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes.

Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes. Serve warm, garnished with thyme.

Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!

French Onion Chicken Meatballs

Оцените статью