French Onion Chicken Meatballs

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 French-Style Meatballs with Onions


We believe that meatballs can make anything better. French onion soup included. Don't worry, we put even more cheese to it, transforming it from an appetizer soup into a whole dinner. 

The meatballs are made with Gruyère, which is then added to the dish as a final garnish before serving. Naturally, there are also lots of caramelized onions.

INGREDIENTS

MEATBALLS FOR
  • Extra virgin olive oil, 2 tablespoons, for the baking sheet
  • 1 pound of chicken meat
  • 1/2 cup of grated Gruyère
  • 1/4 cup of breadcrumbs
  • Freshly cut parsley, 2 tablespoons
  • 1 big, beaten egg
  • 2 minced garlic cloves
  • Kosher salt, 1 teaspoon
  • Black pepper freshly ground
DUE TO THE SAUCE
  • 4. tbsp. butter
  • 2 big, thinly sliced onions
  • 2 minced garlic cloves
  • Low-sodium beef broth, 2 cups
  • Freshly chopped thyme, 2 teaspoons + more for garnish
  • Halal salt
  • Black pepper freshly ground
  • 1 1/2 cups of grated Gruyère

DIRECTIONS

The oven to 425 degrees. A large baking sheet should be lined with foil and oil.

Creating meatballs: Combine the ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic in a large bowl. Add salt and pepper to taste. Make 16 meatballs, then place them on a baking sheet that has been prepped. Bake for 25 minutes, or until brown and well cooked.

Make the sauce in the meantime by melting the butter in a big pan over medium heat. Add the onions, stirring often, and simmer for 25 minutes, or until very soft and golden. 

One minute later, add the garlic and heat it until fragrant. Season with salt and pepper before adding the broth and thyme. Bring to a boil, then lower the heat and simmer for 10 minutes, or until just slightly thickened.

Add the meatballs and Gruyère to the skillet. For 5 minutes, with the lid on, simmer the meatballs until thoroughly heated and the cheese has melted. Serve hot with thyme as a garnish.

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