These French Onion Chicken Meatballs are a delicious and comforting twist on classic Italian meatballs. Tender chicken meatballs are baked to perfection, then simmered in a rich and savory French onion sauce and topped with melted Gruyère cheese. This recipe is easy to make and perfect for a cozy weeknight meal or a special occasion.
Why You’ll Love This Recipe
- Flavorful and Aromatic: The combination of savory chicken meatballs, sweet caramelized onions, and nutty Gruyère cheese creates a delicious and satisfying flavor profile.
- Easy to Make: With simple ingredients and straightforward instructions, this dish is surprisingly easy to prepare.
- Versatile: Serve it with your favorite sides, such as mashed potatoes, egg noodles, or crusty bread, for a complete and satisfying meal.
Ingredients
Here’s what you’ll need to create these delicious French Onion Chicken Meatballs:
For the Chicken Meatballs:
- Ground chicken: A lean and healthy protein option.
- Gruyère cheese: Shredded, adds a nutty and slightly sweet flavor to the meatballs.
- Breadcrumbs: Such as Panko, helps bind the meatballs and adds a light texture.
- Egg: Binds the meatball ingredients together.
- Salt and pepper: To taste.
- Fresh parsley: Chopped, adds a fresh herb flavor.
For the French Onion Sauce:
- Olive oil and unsalted butter: Adds richness and flavor to the sauce.
- Onions: Sliced, for a sweet and savory base.
- Garlic: Minced, for aromatic depth.
- Beef broth: Low sodium, adds flavor and moisture to the sauce.
- Fresh thyme: Chopped, adds an earthy and slightly minty flavor.
- Salt and pepper: To taste.
- Gruyère cheese: Shredded, for a melty and cheesy topping.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make French Onion Chicken Meatballs
Step 1: Make the Meatballs
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a large bowl, combine the ground chicken, shredded Gruyère cheese, breadcrumbs, chopped parsley, egg, salt, and pepper. Mix well with your hands until all the ingredients are evenly distributed. Shape the mixture into about 15 meatballs and place them on the prepared baking sheet. Bake for 25 minutes, or until golden brown and cooked through.
Step 2: Make the French Onion Sauce
While the meatballs are baking, make the sauce. Heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and cook slowly, stirring often, until very soft and golden brown, about 25 minutes. Be patient, as the onions need time to caramelize and develop their sweetness. Add the minced garlic and cook for another minute until fragrant. Pour in the beef broth and add the thyme. Season with salt and pepper to taste. Bring the sauce to a boil, then reduce the heat and simmer for about 10 minutes, or until slightly thickened.
Step 3: Combine and Finish
Add the baked meatballs to the skillet with the French onion sauce. Sprinkle with the shredded Gruyère cheese. Cover the skillet and cook until the meatballs are warmed through and the cheese is melted and bubbly, about 5 minutes. Alternatively, you can place the skillet under the broiler for 3-5 minutes to brown the cheese slightly.
Step 4: Serve
Garnish the meatballs with fresh thyme and serve immediately with your favorite sides, such as mashed potatoes, egg noodles, or crusty bread.
Pro Tips for Making the Recipe
- Caramelize the onions: The key to a delicious French onion sauce is to caramelize the onions slowly over low heat until they are soft, sweet, and golden brown.
- Don’t overcook the meatballs: Overcooked meatballs will be dry and tough. Bake them just until cooked through.
- Adjust the consistency: If the sauce is too thick, add a splash more broth or water. If it’s too thin, simmer it uncovered for a few more minutes to reduce the liquid.
How to Serve French Onion Chicken Meatballs
- Main Course: Serve the French Onion Chicken Meatballs with your favorite sides, such as mashed potatoes, egg noodles, or rice.
- Appetizer: For a party appetizer, serve the meatballs on toothpicks with a side of the French onion sauce for dipping.
- Comfort Food: This dish is perfect for a cozy and comforting meal on a cold day.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing:
To freeze, spread the cooked meatballs on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or an airtight container and freeze for up to 3 months. Freeze the sauce separately in an airtight container.
Reheating:
Reheat the meatballs and sauce separately in the oven or microwave until warmed through.
FAQs
Can I use a different type of meat?
Yes, you can use ground beef, turkey, or a combination of meats for the meatballs.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with your favorite cheeses, such as mozzarella, provolone, or even a blend of cheeses.
Can I make this dish without the sauce?
Yes, you can simply bake the meatballs and serve them with your favorite dipping sauce.
How can I make this dish vegetarian?
You can substitute the ground chicken with a plant-based meat alternative or use a mixture of lentils and vegetables for the meatballs.
There you have it! A delicious and easy-to-make recipe for French Onion Chicken Meatballs that’s perfect for any occasion. Enjoy!
Print
French Onion Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
Description
These French Onion Chicken Meatballs are a delicious and comforting dish that’s perfect for a cozy night in. Tender chicken meatballs are baked to golden perfection and then simmered in a rich and flavorful French onion sauce, making for a truly satisfying meal.
Ingredients
For the Chicken Meatballs:
- 1 pound ground chicken
- 1/2 cup shredded Gruyère cheese
- 1/2 cup breadcrumbs (such as Panko)
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh parsley
For the French Onion Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 cups shredded Gruyère cheese
Instructions
- Preheat and Bake Meatballs: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a bowl, combine ground chicken, Gruyère cheese, breadcrumbs, parsley, egg, salt, and pepper. Form into 15 meatballs. Place on the prepared baking sheet and bake until golden brown and cooked through, about 25 minutes.
- Make French Onion Sauce: While meatballs are baking, melt butter with olive oil in a large skillet over medium-low heat. Add onions and cook slowly until very soft and golden brown, about 25 minutes, stirring often. Add garlic and cook until fragrant. Pour in beef broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until slightly thickened, about 10 minutes.
- Combine and Finish: Add baked meatballs to the skillet and sprinkle with Gruyère cheese. Cover and cook until cheese is melted and meatballs are heated through, about 5 minutes. Alternatively, broil for 3-5 minutes until golden brown.
- Serve: Garnish with fresh thyme and serve warm.
Notes
- Onions: Cook onions slowly over low heat to achieve a deep golden color and sweetness.
- Storage: Refrigerate meatballs and sauce separately for 3-4 days or freeze for up to 3 months.
- Serving Suggestion: Serve with mashed potatoes, rice, or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 600kcal
- Sugar: 5g
- Sodium: 1000mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
