French Onion Chicken Meatballs Recipe

I absolutely love this recipe because it transforms simple ground chicken into luscious, cheesy meatballs with those dreamy caramelized onions that are totally worth the wait. Plus, that Gruyere cheese topping is everything, turning ordinary dinners into a gourmet experience that’ll make your taste buds do a happy dance!

I adore creating dishes that blend traditional tastes with contemporary innovations, and these French Onion Chicken Meatballs suit that description precisely. Ground chicken, breadcrumbs, and grated Parmesan make a tasty base for these tender meatballs.

But the real magic happens when they’re infused with the deep flavor of caramelized onions, fresh thyme, and a touch of Gruyere. Dropped into a rich beef broth, they make a perfect cozy weeknight supper.

Ingredients

Olive Oil:
Monounsaturated fats are abundant in flavorful, heart-healthy foods.

Onions:
Full of antioxidants and fiber, they provide sweetness and complexity to dishes.

Ground Chicken:
A protein source that is low in fat, a lean protein supplies necessary amino acids and gives texture to meals.

Breadcrumbs:
Offers a skeletal framework and holds the parts together; a carbohydrate supply.

Parmesan Cheese:
Contributes mouthwatering umami taste and is an excellent source of calcium and protein.

Garlic:
Strengthens the immune system, comprises advantageous substances, contributes robust taste.

Gruyere Cheese:
Melts wonderfully, infuses with nutty, creamy flavor, high in calcium.

Ingredient Quantities

• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 1 pound ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon flour
• 2 cups beef broth
• 1/2 cup shredded Gruyere cheese
• Chopped fresh parsley for garnish (optional)

Instructions

1. In a large skillet, over medium heat, warm the olive oil. Add the sliced onions and cook, stirring occasionally, until they’re caramelized. This will take a good 25 to 30 minutes, but it is well worth the time. You will have a much sweeter onion. When the onions are done, mix in the thyme, and season with salt and pepper to taste. Remove the onions from the skillet, and set them aside.

2. In a big bowl, mix together the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper. Add about half of the onions all the way caramelized to the mixture and mix until combined.

3. Make the mixture into little meatballs approximately 1 to
1.5 inches wide.

4. Set your oven to 375°F (190°C) for the preheating process.

5. Using the same skillet that you cooked the onions in, add a bit more olive oil if needed. Brown the meatballs on all sides over medium heat until they are golden, which should take about 6 to 8 minutes. You might need to do this in batches. Remove the meatballs and set them aside.

6. Dust the flour into the skillet. Stir and cook for 1–2 minutes to eliminate any taste of raw flour.

7. Whisk in the beef broth a little at a time, using the whisk to dislodge any browned bits stuck to the pan. Bring to a simmer and cook until the sauce has thickened to your liking.

8. Place the meatballs back in the skillet, and coat the meatballs with the sauce completely. They should be swimming in sauce. After that, take the remaining caramelized onions, which should also be pretty saucy, and put them on top of the meatballs.

9. Shredded Gruyere cheese should be sprinkled over the meatballs. The skillet should then be placed in the preheated oven. Bake the contents until the meatballs are cooked through and the cheese is bubbly. This should take approximately 15–20 minutes.

10. If desired, chopped fresh parsley can be used as a garnish. Serve hot.

Equipment Needed

1. Large skillet
2. Large bowl
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Whisk
8. Wooden spoon or spatula
9. Baking dish or oven-safe skillet
10. Oven thermometer (optional)
11. Tongs or slotted spoon
12. Mixing spoon
13. Grater (for Parmesan and Gruyere cheese)
14. Baking sheet or tray (for holding cooked meatballs before baking)
15. Serving platter or plates for serving

FAQ

• Can I use a different type of meat instead of chicken?Certainly, you can use ground turkey or even beef if you like. Just adjust the seasoning as necessary.
• Can I make this recipe gluten-free?Certainly! Use gluten-free breadcrumbs and a gluten-free flour substitute to ensure the recipe remains friendly for individuals with gluten sensitivities.
• What can I use if I don’t have Gruyere cheese?If Gruyere is not available, you can use Swiss cheese or even mozzarella.
• Can this be made ahead of time?Certainly! The meatballs and sauce can be prepared in advance. Reheat them on the stovetop when it’s time to serve.
• How do I store leftovers?Any leftovers should be stored in an airtight container in the refrigerator, where they will keep for up to 3 days. To reheat, use either the stovetop or microwave.
• What can be served alongside these meatballs?These meatballs are well paired with any of the following: mashed potatoes, crusty bread, or a side salad.

Substitutions and Variations

1 tablespoon olive oil: Canola oil or avocado oil may be used instead.
1 teaspoon fresh thyme leaves: Use 1/2 teaspoon dried thyme or 1 teaspoon herbes de Provence instead.
1/4 cup breadcrumbs: Use crushed crackers or almond flour to make a gluten-free version of this recipe.
1/4 cup grated Parmesan cheese: Use Pecorino Romano or nutritional yeast for a dairy-free substitute.
You can substitute the following for 1/2 cup shredded Gruyere cheese:

Pro Tips

1. Caramelization Patience For deeply flavored caramelized onions, give yourself the full 25 to 30 minutes of cooking time. Stir occasionally and keep the heat on medium to prevent them from burning. A pinch of sugar can also help to enhance the natural sweetness.

2. Meatball Consistency To ensure your meatballs hold together, don’t overwork the chicken mixture. Mix just until combined. Slightly wetting your hands before forming the meatballs can prevent sticking and help form uniform spheres.

3. Flavor Layering Reserve some of the thyme to mix in right before baking the meatballs. This will provide a fresh burst of herb flavor that can enhance the dish as it finishes cooking.

4. Sauce Perfection When incorporating the beef broth into the skillet, pour slowly and whisk constantly to avoid lumps. This will create a silky, smooth sauce that coats the meatballs beautifully.

5. Cheese Melting If you prefer a more evenly browned cheese topping, switch the oven to broil for the last 2–3 minutes of baking. Keep a close eye on the skillet to avoid burning and ensure a bubbly, golden finish.