French Onion Chicken Meatballs (Printable Version)
Juicy chicken meatballs with caramelized onions, Gruyère, and Havarti in a savory beef-based sauce.
# What You'll Need:
→ For the chicken meatballs
01 -
1 pound lean ground chicken (93% lean)
02 -
1/3 cup grated Parmesan cheese
03 -
1/3 cup almond meal or bread crumbs
04 -
1/3 cup fresh parsley, finely chopped
05 -
1 medium onion, finely chopped
06 -
1 egg
07 -
5 garlic cloves, minced
08 -
1 teaspoon salt
09 -
1 teaspoon ground black pepper
→ For the French onion sauce
10 -
2 tablespoons unsalted butter
11 -
2 tablespoons olive oil
12 -
2 large yellow onions, thinly sliced
13 -
4 large garlic cloves, minced
14 -
1 1/2 cups beef broth
15 -
1 tablespoon fresh thyme leaves
16 -
1 teaspoon onion powder
17 -
1 teaspoon salt
18 -
1 teaspoon ground black pepper
→ For assembly
19 -
4 ounces shredded Gruyère cheese
20 -
6 ounces shredded Havarti cheese
21 -
Fresh thyme, for garnish
# Step-by-Step Guide:
01 -
Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, combine ground chicken, Parmesan cheese, almond meal or bread crumbs, parsley, chopped onion, egg, minced garlic, salt, and pepper. Mix thoroughly until evenly blended.
03 -
Using a 1 1/2-inch scoop, form uniform meatballs and arrange them spaced apart on the prepared baking sheet. Bake for 15 to 20 minutes or until internal temperature reaches 165°F (74°C).
04 -
While meatballs bake, heat olive oil and butter in a large skillet over medium heat. Add sliced onions and cook, stirring frequently, until deeply golden and soft, about 25 minutes.
05 -
Stir in minced garlic and cook for 1 minute until fragrant. Pour in beef broth, add fresh thyme, onion powder, salt, and black pepper. Bring to a boil, then reduce to a simmer and cook for 5 minutes or until sauce is slightly thickened.
06 -
Place baked meatballs into the skillet with the onion sauce, turning to coat. Continue to cook over low heat for 5 minutes.
07 -
Sprinkle Gruyère and Havarti cheese evenly over the meatballs. Cover the skillet and let the cheese melt for 3 to 5 minutes. Serve hot, garnished with fresh thyme.
# Additional Notes:
01 -
For the most flavorful onions, allow them to cook slowly over moderate heat, stirring often to prevent burning.