French Onion Chicken Meatballs

Name: French Onion Chicken Meatballs
Prep time: 15 min
Total time: 75 min
Yield: 4 Servings
Ingredients: 2 tablespoons extra-virgin olive oil, for baking sheet; 1 pound ground chickenu00a0; u00bd cup Gruyu00e8re, shredded; u00bc cup bread crumbsu00a0; 2 tablespoons fresh parsley, chopped; 1 large egg, beaten; 2 cloves garlic, minced; 1 teaspoon kosher salt; Freshly ground black pepper; 4 tablespoons butter; 2 large onions, thinly sliced; 2 cloves garlic, minced; 2 cup low-sodium beef broth; 2 teaspoons freshly chopped thyme, plus more for garnishu00a0; Kosher salt; Freshly ground black pepper; 1u00bd cup Gruyu00e8re, shredded

By Chicken Baking, Boiling, Sautéing, Simmering

April 30, 2019

These French Onion Chicken Meatballs take French Onion Soup in a different direction. Let's just say it's the right direction. It turns your favorite soup into a full meal. We actually have leftovers, so I am planning to make a meatball sub on a baguette for tomorrow.

Prep: 15 mins
Cook: 1 hrs
Yields: 4 Servings

Ingredients

FOR THE MEATBALLS

2 tablespoons extra-virgin olive oil, for baking sheet

1 pound ground chicken

½ cup Gruyère, shredded

¼ cup bread crumbs

2 tablespoons fresh parsley, chopped

1 large egg, beaten

2 cloves garlic, minced

1 teaspoon kosher salt

Freshly ground black pepper

FOR THE SAUCE

4 tablespoons butter

2 large onions, thinly sliced

2 cloves garlic, minced

2 cup low-sodium beef broth

2 teaspoons freshly chopped thyme, plus more for garnish

Kosher salt

Freshly ground black pepper

1½ cup Gruyère, shredded

Directions

1Preheat oven to 425° F. Line a large baking sheet with foil and rub with oil.

Meatballs

1In 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 a prepared baking sheet and bake until golden and cooked through, 25 minutes.

Sauce

1In 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.

2Add 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.

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