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French Onion Chicken Meatballs

89/100 by 300 users
French Onion Chicken Meatballs

INGREDIENTSFOR THE MEATBALLS

  • 2 tbsp. extra-virgin olive oil for baking sheet
  • 1 lb. ground chicken
  • 1/2 c. shredded Gruyère
  • 1/4 c. bread crumbs
  • 2 tbsp. freshly chopped parsley
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 1 tsp. kosher salt
  • Freshly ground black pepper

FOR THE SAUCE

  • 4 tbsp. butter
  • 2 large onions thinly sliced
  • 2 cloves garlic minced
  • 2 c. low-sodium beef broth
  • 2 tsp. freshly chopped thyme plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. shredded Gruyère

DIRECTIONS

  1. Preheat oven to 425°. Line a large baking sheet with foil and rub with oil.
  2. Make meatballs: In a large bowl combine ground chicken Gruyère bread crumbs parsley egg and garlic. Season with salt and pepper. Form into 16 meatballs then place on prepared baking sheet and bake until golden and cooked through 25 minutes.
  3. Meanwhile make sauce: In a large skillet over medium heat melt butter. Add onions and cook until very soft and golden 25 minutes stirring often. Add garlic and cook until fragrant 1 minute more. Add broth and thyme and season with salt and pepper. Bring to a boil then reduce heat and let simmer until slightly thickened 10 minutes.
  4. Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty 5 minutes. Serve warm garnished with thyme.

Base Recipe adapted from this SITE

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