Description
French Onion Chicken Meatballs combine tender ground chicken with savory caramelized onions and melted Gruyère cheese, all simmered in a rich onion sauce. This flavorful dish offers a perfect blend of comfort food textures and sophisticated flavors, ideal for a cozy dinner or entertaining guests.
Ingredients
Units
Scale
For the caramelized onions:
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- 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:
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- 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 teaspoon fresh thyme, chopped
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Caramelize the onions: Melt the butter in a large skillet over medium-low heat. Add the sliced onions and salt, cooking gently while stirring occasionally until they soften and take on a rich amber color, about 20 minutes. This slow process develops their sweetness and flavor.
- Prepare the meatballs: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, minced garlic, soy sauce, chopped thyme, Italian seasoning, onion powder, and salt. Mix gently until just combined, then scoop and roll the mixture into 22 evenly sized meatballs. Place them directly on the prepared baking sheet.
- Bake the meatballs: Bake in the preheated oven for 16-18 minutes until cooked through and lightly browned.
- Continue caramelizing the onions: Once the onions are softened, add 2 tablespoons of chicken broth to the skillet and cook the onions until they are richly browned and caramelized, about 10-15 more minutes. Stir occasionally to prevent sticking and promote even browning. Then, add the minced garlic and sauté for 1 minute until fragrant.
- Prepare the sauce: In a medium bowl, whisk together the remaining chicken broth, soy sauce, thyme, balsamic vinegar, and cornstarch until smooth. Pour this mixture into the skillet with the onions, stirring to combine. Cook until the sauce thickens slightly, about 3-5 minutes.
- Combine and simmer: Add the baked meatballs to the skillet with the onion sauce. Use tongs or a spoon to spoon some of the sauce and caramelized onions over the meatballs. Sprinkle the grated Gruyère cheese evenly over the top. Cover the skillet with a lid and let simmer for 3-5 minutes until the cheese melts and the sauce thickens further.
- Finish and serve: Optionally, sprinkle with freshly ground black pepper and extra thyme for garnish. Serve hot, spooning the savory onion sauce over the meatballs.
Notes
- Cheese can be substituted with Swiss or mozzarella if desired.
- Ensure not to overmix the meatball mixture to keep the meatballs tender.
- The sauce can be made ahead and reheated—best served warm.
- Using sweet onions enhances the caramelized flavor, but yellow onions work well too.
Nutrition
- Serving Size: 1/2 meatball with sauce
- Calories: 130 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 55 mg
