Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4
The combination of caramelized onions and meatballs never gets old for me! These French Onion Chicken Meatballs are one of my comfort foods! This dish is ready in just about an hour. It is a total family favorite!
Ingredients:
FOR THE MEATBALLS:
1/2 cup shredded Gruyere
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons freshly chopped parsley
1 teaspoon kosher salt
1 pound ground chicken
2 tablespoons extra-virgin olive oil, for the baking sheet
1/4 cup bread crumbs
1 large Egg, beaten
FOR THE SAUCE:
2 cups low-sodium beef broth
2 large onions, thinly sliced
4 tablespoons butter
1 1/2 cups shredded Gruyere
2 cloves garlic, minced
Freshly ground black pepper
2 teaspoons freshly chopped thyme, plus more for garnish
Kosher salt
Directions:
Prepare the oven and preheat it to 218 degrees C or 425 degrees F.
Line with foil and apply cooking spray to a large baking sheet.
Add garlic, Gruyere, salt, ground chicken, parsley, pepper, and egg into a large bowl. Use your clean hands to mix everything until well incorporated. Form about 16 meatballs out of the mixture.
Lay the meatballs onto the prepared baking sheet and arrange them in a single layer.
Put the baking sheet in the preheated oven and bake the meatballs for about 25 minutes or until they turn golden brown.
Place a large skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onions, then stir and cook for 25 minutes or until they caramelize. Stir in the garlic and sauté just until aromatic.
Add salt, broth, pepper, and thyme. Scrape the bottom of the skillet to get the browned bits. Allow the mixture to boil.
Turn the heat down to low, then simmer for 10 minutes.
Add the cooked meatballs into the skillet with the sauce, then toss to coat. Sprinkle Gruyere on top.
Cover the skillet with the lid, then cook the cheese for 5 minutes or until melted. Remove from the heat and garnish with freshly chopped thyme.
Serve and enjoy!
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