French Onion Chicken Meatballs

French onion soup lovers, this one’s for you!

If you crave the rich, savory flavors of caramelized onions, melted Gruyère cheese, and that perfect hint of broth, these French Onion Chicken Meatballs are your new go-to.

Juicy chicken meatballs baked to golden perfection, drenched in a luscious, cheesy onion sauce—what could be better?

And don’t worry, this simple skillet recipe is an easy crowd-pleaser for busy weeknights or a show-stopping appetizer for your next gathering.

Trust me, you’ll be hooked after the first bite!

For the Meatballs

Ground Chicken – The base of the meatballs, offering a lean and tender texture.
Gruyère Cheese – Adds richness and flavor to the meatballs, making them cheesy on the inside and out.
Bread Crumbs – Help bind the meatballs and keep them moist.
Fresh Parsley – For a burst of freshness and color.
Egg – Used to help bind all the ingredients together.
Garlic – Adds depth and aroma to the meatball mixture.
Kosher Salt – Enhances the overall flavor.
Black Pepper – Adds a touch of spice.

For the Sauce

Butter – Adds richness and helps to sauté the onions.
Onions – Caramelized to bring sweetness and depth to the sauce.
Garlic – Amplifies the flavor and adds savoriness to the sauce.
Low-Sodium Beef Broth – Provides a rich, savory base for the sauce.
Fresh Thyme – Adds earthy, aromatic notes to the sauce.
Kosher Salt – Balances the flavors.
Black Pepper – For seasoning and a bit of warmth.
Gruyère Cheese – Melts into the sauce, making it creamy and cheesy.

French Onion Chicken Meatballs

Craving the cozy, cheesy goodness of French onion soup but want something a little more filling?

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Course: Main Course

Cuisine: French-inspired

Keyword: French Onion Chicken Meatballs

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: servings

Calories: 599kcal

Ingredients

For the Meatballs:

2 tbsp extra-virgin olive oil (for greasing the baking sheet)
1 lb ground chicken
1/2 cup shredded Gruyère cheese
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)

For the 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 extra for garnish)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 1/2 cups shredded Gruyère cheese

Instructions

Preheat oven:

Set your oven to 425°F. Line a large baking sheet with foil and lightly grease it with olive oil.

Make the meatballs:

In a mixing bowl, combine the ground chicken, shredded Gruyère, bread crumbs, parsley, beaten egg, minced garlic, salt, and pepper. Mix until well combined. Form the mixture into 16 meatballs and place them on the prepared baking sheet. Bake in the preheated oven for about 25 minutes, or until golden and cooked through.

Prepare the sauce:

While the meatballs are baking, heat the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 25 minutes, or until the onions are soft and golden. Add the minced garlic and cook for an additional minute until fragrant. Pour in the beef broth, add the thyme, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the sauce thickens slightly.

Combine the meatballs and sauce:

Once the meatballs are cooked, add them to the skillet with the onion sauce. Sprinkle the shredded Gruyère over the meatballs. Cover and cook for another 5 minutes, or until the meatballs are warmed through and the cheese has melted.

Serve:

Garnish with extra thyme and serve the meatballs warm with your choice of side, or enjoy them as a party appetizer!

Nutrition

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Can I use store-bought caramelized onions to save time?
Yes, you absolutely can! Store-bought caramelized onions are a great shortcut to speed up the process. Just add them to the sauce when instructed, and you’ll save a good amount of time while still enjoying the rich flavor.

Do I have to bake the meatballs, or can I cook them on the stovetop?
While baking helps the meatballs cook evenly, you can absolutely cook them on the stovetop. Brown the meatballs in a skillet and then simmer them in the sauce until they’re fully cooked through. It’s a great alternative if you want to skip the oven.

Can I make the meatball mixture in advance?
Definitely! You can make the meatball mixture, form the meatballs, and refrigerate them up to 24 hours ahead of time. This not only saves you time on the day of cooking but also allows the flavors to meld together.

Can I substitute the Gruyère cheese with another type?
Yes, if you can’t find Gruyère, you can substitute it with Swiss cheese, mozzarella, or even sharp cheddar. Gruyère adds a specific nutty flavor, but any of these cheeses will melt well and still make for a tasty dish.

What should I serve with these meatballs?
These meatballs are delicious on their own, but to make it a more substantial meal, serve them with a side of mashed potatoes, rice, or crusty bread. A simple green salad or some roasted vegetables also pair perfectly with them.