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French Onion Chicken Meatballs Recipe

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4 from 2 reviews

These French Onion Chicken Meatballs combine the savory flavors of caramelized onions and tender ground chicken, crowned with melted Gruyère and Havarti cheese. Baked to perfection and simmered in a rich, flavorful broth infused with thyme and garlic, this recipe offers a comforting and elegant twist on traditional meatballs, perfect as an appetizer or main dish.

  • Total Time: 1 hour
  • Yield: 24 servings

Ingredients

Meatballs

  • 1 egg
  • 5 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup almond meal (for gluten free) or bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup parsley, finely chopped
  • 1 medium onion, finely chopped
  • 1 pound 93% lean ground chicken

French Onion Sauce

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 4 large garlic cloves, minced
  • 1 1/2 cups beef broth
  • 1 tablespoon fresh thyme
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 ounces shredded Gruyère cheese
  • 6 ounces shredded Havarti cheese

Instructions

  1. Preheat the Oven: Set your oven to 400°F and line a baking sheet with parchment paper to prepare for the meatballs.
  2. Mix Meatball Ingredients: In a large bowl, combine ground chicken, Parmesan cheese, almond meal or bread crumbs, chopped parsley, chopped onion, egg, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
  3. Form and Bake Meatballs: Using a 1½-inch scoop, shape the mixture into meatballs and place them evenly on the prepared baking sheet. Bake for 15-20 minutes until the meatballs reach an internal temperature of 165°F.
  4. Prepare French Onion Sauce Base: While the meatballs bake, heat butter and olive oil in a large skillet over medium heat. Add thinly sliced onions and cook for about 25 minutes, stirring frequently, until the onions are very soft and golden brown.
  5. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
  6. Simmer with Broth and Seasonings: Pour in the beef broth, then add fresh thyme, onion powder, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes until the sauce slightly thickens.
  7. Combine Meatballs and Sauce: Transfer the baked meatballs into the skillet with the sauce and cook for another 5 minutes to let the flavors meld.
  8. Add Cheese and Melt: Sprinkle shredded Gruyère and Havarti cheeses over the meatballs. Cover the skillet and cook for 3-5 minutes until the cheeses are melted and bubbly.
  9. Serve: Serve the meatballs warm, garnished with fresh thyme for an extra burst of flavor.

Notes

  • For a gluten-free option, use almond meal instead of bread crumbs.
  • Gruyère cheese provides a rich, nutty flavor, while Havarti adds a creamy texture; shredding the Havarti helps it melt evenly over the meatballs.
  • Ensure the meatballs reach an internal temperature of 165°F for safe consumption.
  • Caramelizing the onions slowly enhances their sweetness and depth of flavor in the sauce.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: French-American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/french-onion-chicken-meatballs-recipe/