EASY FRENCH ONION CHICKEN MEATBALLS

French Onion Chicken Meatballs is a delicious twist that combines unique flavors. The juicy meatballs are baked to perfection, offering a unique twist on a classic favorite. The main charm of this recipe is the French Onion Sauce made from caramelized onions, thyme, and beef broth, generously topped with a blend of Gruyère and Havarti cheeses. Perfectly hearty and flavorful, this dish offers comfort in every bite. Whether served over pasta or as a standalone main course, it promises a warm and satisfying dining experience.

INGREDIENTS ; 

For The Meatballs:
1-pound lean chicken, ground
1 small onion, finely chopped
5 garlic cloves, minced
1 whole egg
1/3 cup bread crumbs
1/3 cup Parmesan cheese, grated
1/3 cup parsley, finely chopped
¼ tsp black pepper
Salt to taste

For The French Onion Sauce:
2 tbsp olive oil
2 tbsp unsalted butter

2 medium yellow onions, thinly sliced
4 garlic cloves, minced
1 ½ cups beef broth
1 tbsp dried thyme
1 tsp black pepper, ground
1 tsp salt
1 cup Gruyère cheese, shredded
1 ½ Havarti cheese, shredded

INSTRUCTIONS ; 

To Make the Meatballs:

Step 1. Use parchment paper to line a baking sheet and lightly grease with cooking spray.

Step 2. Add Parmesan cheese, chicken, almond meal, onion, parsley, minced garlic, egg, pepper, and salt in a large mixing bowl. Mix all the ingredients using your hands until well combined.

Step 3. Divide the meat mixture using a 1 ½” scoop and shape them into meatballs.

Step 4. Arrange the meatballs on the greased baking sheet in equal spaces.

Step 5. Place the baking sheet in the preheated oven at 400°F and bake for 15 to 20 minutes or until the internal temperature of the meatballs reaches 165°F.

To Make the French Onion Sauce:

Step 6. In the meantime, add butter and olive oil in a large skillet over medium heat.

Step 7. When they are hot, add onions and sauté for 25 minutes or until very tender, and the color turns golden; stir often.

Step 8. Add garlic and continue to cook for another 1 minute or until fragrance.

Step 9. Pour in beef broth and add thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let the mixture simmer for 5 minutes or until sauce thickens slightly.

Step 10. Once meatballs are ready, transfer them to the skillet and cook for 5 minutes.

Step 11. Sprinkle the Havarti and Gruyère cheeses over the meatballs, cover the pan, and continue to cook for 3 to 5 minutes or until the cheese melts.

Step 12. Remove from heat, garnish with fresh thyme, and serve warm.

Yield: 4

EASY FRENCH ONION CHICKEN MEATBALLS

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French Onion Chicken Meatballs is a delicious twist that combines unique flavors. The juicy meatballs are baked to perfection, offering a unique twist on a classic favorite.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• For The Meatballs:
• 1-pound lean chicken, ground
• 1 small onion, finely chopped
• 5 garlic cloves, minced
• 1 whole egg
• 1/3 cup bread crumbs
• 1/3 cup Parmesan cheese, grated
• 1/3 cup parsley, finely chopped
• ¼ tsp black pepper
• Salt to taste
• For The French Onion Sauce:
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 medium yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 ½ cups beef broth
• 1 tbsp dried thyme
• 1 tsp black pepper, ground
• 1 tsp salt
• 1 cup Gruyère cheese, shredded
• 1 ½ Havarti cheese, shredded

Instructions

To Make the Meatballs:
1. Use parchment paper to line a baking sheet and lightly grease with cooking spray.
2. Add Parmesan cheese, chicken, almond meal, onion, parsley, minced garlic, egg, pepper, and salt in a large mixing bowl. Mix all the ingredients using your hands until well combined.
3. Divide the meat mixture using a 1 ½” scoop and shape them into meatballs.
4. Arrange the meatballs on the greased baking sheet in equal spaces.
5. Place the baking sheet in the preheated oven at 400°F and bake for 15 to 20 minutes or until the internal temperature of the meatballs reaches 165°F. To Make the French Onion Sauce:
6. In the meantime, add butter and olive oil in a large skillet over medium heat.
7. When they are hot, add onions and sauté for 25 minutes or until very tender, and the color turns golden; stir often.
8. Add garlic and continue to cook for another 1 minute or until fragrance.
9. Pour in beef broth and add thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let the mixture simmer for 5 minutes or until sauce thickens slightly.
10. Once meatballs are ready, transfer them to the skillet and cook for 5 minutes.
11. Sprinkle the Havarti and Gruyère cheeses over the meatballs, cover the pan, and continue to cook for 3 to 5 minutes or until the cheese melts.
12. Remove from heat, garnish with fresh thyme, and serve warm.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 380Total Fat: 22gCarbohydrates: 15gProtein: 30g