Go Back
–+ servings

French Onion Chicken Meatballs

Craving the cozy, cheesy goodness of French onion soup but want something a little more filling?
Print Pin
Course: Main Course
Cuisine: French-inspired
Keyword: French Onion Chicken Meatballs
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4 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

Calories: 599kcal | Carbohydrates: 14g | Protein: 39.93g | Fat: 41.75g | Saturated Fat: 22.38g | Cholesterol: 168.75mg | Sodium: 475.25mg | Potassium: 400.25mg | Fiber: 1.68g | Sugar: 2.78g | Vitamin A: 738.75IU | Vitamin C: 8.25mg | Calcium: 317.5mg | Iron: 1.35mg
Save