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
Units
Scale
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
