French Onion Chicken Meatballs

French Onion Chicken Meatballs

French Onion Chicken Meatballs are a savory, flavorful little meaty morsel. It is served as dinner or lunch or dessert.

This French onion soup recipe combines grilled onions, Gruyere cheese, and chicken meatballs, making it both tasty and incredibly filling.

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INGREDIENTS

MEATBALLS

1 lb. ground chicken

1/2 cup shredded Gruyère

1/4 cup bread crumbs

2 tablespoons extra-virgin olive oil

2 tablespoons freshly chopped parsley

1 large egg, beaten

2 cloves garlic, minced

1 teaspoon kosher salt

Freshly ground black pepper

SAUCE

4 teaspoons butter

2 large onions, thinly sliced

2 cloves garlic, minced

2 cup low-sodium beef broth

2 teaspoon freshly chopped thyme, plus more

Kosher salt

Freshly ground black pepper

1 1/2 cup shredded Gruyère

DIRECTIONS ON FRENCH ONION CHICKEN MEATBALLS

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

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 for about 25 minutes.

In a large skillet over medium heat, melt butter.

Add onions and cook until very soft and golden. Add garlic and cook until fragrant for about 1 minute.

 Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened for about 10 minutes.

Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty for about 5 minutes.

Serve warm.

RECIPE VIDEO

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French Onion Chicken Meatballs

Rating: 5.0/5

( 1 voted )

Serves: 1 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 5 grams fat

Ingredients

MEATBALLS
1 lb. ground chicken
1/2 cup shredded Gruyère
1/4 cup bread crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons freshly chopped parsley
1 large egg, beaten
2 cloves garlic, minced
1 teaspoon kosher salt
Freshly ground black pepper
SAUCE
4 teaspoons butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 cup low-sodium beef broth
2 teaspoon freshly chopped thyme, plus more
Kosher salt
Freshly ground black pepper
1 1/2 cup shredded Gruyère

Instructions

• Preheat oven to 425°. Line a large baking sheet with foil and rub with oil.
• 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 for about 25 minutes.
• In a large skillet over medium heat, melt butter.
• Add onions and cook until very soft and golden. Add garlic and cook until fragrant for about 1 minute.
• Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened for about10 minutes.
• Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty for about 5 minutes.
• Serve warm.

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