If you love all things savory and rich, these French Onion Chicken Meatballs are sure to become your new obsession! Imagine all the flavors of classic French onion soup wrapped into juicy chicken meatballs, topped with gooey, melted cheese. This dish marries comfort and elegance effortlessly.
Why You’ll Love This Recipe
- Comforting and Savory: These meatballs bring the quintessential taste of French onion soup into bite-sized, savory delights.
- Cheese Lover’s Dream: Each meatball is topped with gooey, melted gruyere that adds a delightful creamy texture.
- Perfect for Entertaining: Elegant enough for a dinner party, yet simple enough for a cozy night in.
Ingredients You’ll Need
The magic of these French Onion Chicken Meatballs lies in their simplicity, yet each ingredient plays a crucial role. The right combination creates a dish that’s both comforting and sophisticated. Let’s walk through each vital component.
- Sweet Onions: They caramelize beautifully, adding depth and natural sweetness.
- Gruyere Cheese: Offers a nutty flavor that melts oh-so-perfectly over the meatballs.
- Ground Chicken: Lean but moist, it acts as the perfect base for these meatballs.
- Fresh Thyme: Adds an aromatic herbal note that elevates the dish.
Variations
Feeling like putting your own twist on these delicious French Onion Chicken Meatballs? It’s easy to personalize this recipe according to your taste or dietary preferences. Here are a few ideas to get you started.
- Beef or Turkey: Swap the chicken for ground beef or turkey for a different flavor profile.
- Vegan Option: Use plant-based ground meat and vegan cheese for a delightful meat-free version.
How to Make French Onion Chicken Meatballs
Step 1: Caramelize the Onions
Start by melting butter in a large skillet over medium-low heat. Add the onions and salt, allowing them to soften and caramelize as you gently stir, filling your kitchen with an irresistible aroma. This takes about 20 minutes, but oh, it’s so worth it!
Step 2: Prepare the Meatballs
While the onions work their magic, preheat your oven to 425°F. In a large bowl, combine the chicken, breadcrumbs, egg, parmesan, minced garlic, soy sauce, thyme, Italian seasoning, onion powder, and salt. Gently blend all ingredients and form about 22 little spheres of joy.
Pro Tips for Making French Onion Chicken Meatballs
- Caramelization is Key: Patience is needed when cooking down the onions to achieve that perfect golden hue and sweet flavor that define these meatballs.
- Even Meatball Sizes: Uniformity ensures they cook evenly. A small ice cream scoop can help achieve this consistency.
- Opt for Fresh Gruyere: Grating your cheese will allow it to melt more smoothly and provide that luscious finish on your meatballs.
How to Serve French Onion Chicken Meatballs
Garnishes
A sprinkle of fresh thyme or parsley not only adds color but brings a fresh, aromatic element that complements the richness of the meatballs beautifully.
Side Dishes
Pair these meatballs with a warm baguette or creamy mashed potatoes to soak up every bit of that delicious sauce. A side of roasted veggies would also pair fantastically.
Creative Ways to Present
For an elegant presentation, serve the meatballs on individual small plates with a drizzle of the caramelized onion sauce and a side of crusty bread or mini toasts.
Make Ahead and Storage
Storing Leftovers
Store any leftover French Onion Chicken Meatballs in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days.
Freezing
To freeze, place the cooked meatballs on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container; they can be stored for up to three months.
Reheating
Reheat in a skillet over low heat, adding a splash of chicken broth if necessary to prevent them from drying out. Alternatively, a few minutes in the microwave will do the trick.
FAQs
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Can I make these meatballs gluten-free?
Absolutely! Use gluten-free breadcrumbs and check that your soy sauce is gluten-free, and you’re good to go.
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What cheese can I substitute for gruyere?
While gruyere is recommended for its meltability and flavor, Swiss cheese or Fontina make great substitutes if needed.
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Can I make these meatballs with turkey?
Definitely! Ground turkey is a fantastic substitution and will still provide juicy, flavorful results.
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Is it okay to use dried thyme?
Dried thyme works fine, just remember to use about half the amount since dried herbs are more concentrated.
Final Thoughts
I hope you adore these French Onion Chicken Meatballs as much as I do. They’re a cozy, flavorful dish perfect for any occasion. I encourage you to don your apron, gather these simple ingredients, and indulge in this delectable meal. Bon Appétit!
PrintFrench Onion Chicken Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 22 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Description
French Onion Chicken Meatballs combine juicy chicken meatballs with sweet caramelized onions, topped with melted Gruyère cheese, creating a rich and savory dish that’s perfect for a hearty dinner or entertaining guests. This recipe features a flavorful onion-braising technique paired with tender meatballs baked to perfection and finished with a delicious onion gravy.
Ingredients
For the caramelized onions:
- 1/4 cup butter
- 2 sweet onions, thinly sliced
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 1 1/2 cups chicken broth, divided
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme
- 1 tablespoon balsamic vinegar
- 1 tablespoon cornstarch
- 1 cup Gruyère cheese, freshly grated
For the meatballs:
- 1 lb. ground chicken
- 1 egg
- 2/3 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 2 teaspoons fresh thyme, chopped
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Caramelize the onions: Melt butter in a large skillet over medium-low heat. Add sliced onions and salt, cook, stirring occasionally, until soft and golden, about 20 minutes.
- Prepare the meatballs: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, soy sauce, thyme, Italian seasoning, onion powder, and salt. Mix gently until combined. Shape into 22 evenly sized meatballs and place on the prepared baking sheet.
- Bake the meatballs: Bake for 16-18 minutes until cooked through and lightly browned.
- Finish caramelizing onions: Once onions are soft, add 2 tablespoons of chicken broth and cook further until deeply browned and caramelized, about 10-15 more minutes. Add garlic and sauté for 1 minute.
- Prepare the onion sauce: In a medium bowl, whisk remaining chicken broth, soy sauce, thyme, balsamic vinegar, and cornstarch. Pour into skillet with onions, stir to combine, and cook until slightly thickened, about 3-5 minutes.
- Combine and melt cheese: Add the baked meatballs to the skillet with the onions. Use tongs to coat the meatballs with onions. Sprinkle grated Gruyère cheese over the top, then cover with a lid and simmer for 3-5 minutes until cheese melts and sauce thickens.
- Serve: Garnish with freshly ground black pepper and optional extra thyme. Serve hot, ideally with crusty bread or over mashed potatoes.
Notes
- Calories are an estimate per serving, approximately 350 calories.
- This dish can be prepared ahead and reheated.
- Use a non-stick skillet for easier cleanup.
- Feel free to substitute other melting cheeses like Swiss or Fontina.
- Ensure meatballs are fully cooked before combining with the sauce.
Nutrition
- Serving Size: 1 meatball with onions and cheese
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 100 mg