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French Onion Chicken Meatballs


Published: Friday, September 15, 2023

For the meatballs:

2 Tbsp. extra virgin olive oil

1 lb. ground chicken

½ c. Gruyere cheese or Swiss cheese

¼ c. bread crumbs

2 Tbsp. parsley, chopped

1 large egg, beaten

2 cloves garlic, minced

1 tsp. kosher salt

Ground black pepper, to taste

For the sauce:

4 Tbsp. butter

2 large onions, thinly sliced

2 cloves garlic, minced

2 c. beef broth, low-sodium

2 tsp. thyme, plus more for garnish, chopped

Kosher salt, to taste

Ground black pepper, to taste

1½ c. Swiss cheese or Gruyere cheese

Preheat oven to 425°. Line a large baking sheet with foil and rub it with the extra-virgin olive oil. In a large bowl, combine the ground chicken, Gruyere cheese, bread crumbs, parsley, egg and garlic. Season the chicken mixture with salt and pepper, to taste. Using your hands, form the chicken mixture into 16 meatballs.

Place meatballs on the prepared baking sheet and bake until golden and cooked through (165°), about 25 minutes.

While the meatballs are baking, in a large skillet over medium heat, melt the butter. Add onions and cook, stirring often, until they are very soft and golden, about 25 minutes. Add garlic to the onion mixture and cook until fragrant, about 1 minute. Add the beef broth and thyme. Season with salt and pepper.

Bring broth mixture to a boil, then reduce to medium heat. Let mixture simmer until slightly thickened, about 10 minutes. Add the baked meatballs and sprinkle with the remaining Gruyere cheese. Cover and cook until the meatballs are warmed through, and the cheese is melty, about 5 minutes. —16 servings.

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