I have to admit I don't often make meatballs. They can be a lot of work, but this dish will be a regular in my house. These are super easy because you bake them in the oven. While the meatballs bake, you make a sauce that reminds me of French Onion Soup. Moist and tasty, these reheat well. Leftovers make great lunches.
Yield: 4
French Onion Chicken Meatballs
Ingredients
- 1 lb. ground chicken
- 1⁄2 c. shredded Gruyère
- 1⁄4 c. bread crumbs
- 1 tbsp. dried parsley
- 1 large egg beaten
- 2 cloves garlic minced
- 1 tsp. kosher salt
- Freshly ground black pepper
- 4 tbsp. butter
- 1 large onions thinly sliced
- 1 1/2 c. low-sodium beef broth
- 1 tsp. dried thyme
- Kosher salt
- Freshly ground black pepper
- 1 c. shredded Gruyère
Instructions
- Preheat oven to 425 degrees. Line baking sheet with parchment paper.
- Meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into 16 meatballs. Place on prepared baking sheet and bake until golden and cooked through, 25 minutes.
- While meatballs are baking, make sauce: In a large skillet over medium heat, melt butter. Add onions and cook until soft and golden, 15-20 minutes, stirring often. 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.
- Add cooked meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melted, about 5 minutes.