French Onion Chicken Meatballs
Juicy chicken meatballs baked in rich caramelized onion sauce and topped with melty cheese. A comforting twist on classic French onion soup made into a hearty, satisfying meal.
Ingredients
Scale
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 cup chicken or beef broth
- 4–5 sprigs fresh thyme
- 1 cup shredded Gruyère or mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C) and lightly grease an oven-safe skillet or baking dish.
- In a bowl, combine ground chicken, breadcrumbs, egg, Parmesan, parsley, garlic powder, salt, and pepper. Mix gently until just combined.
- Shape into 12–14 meatballs. Optionally sear in a pan or place directly into a greased baking dish.
- In a large skillet, melt butter over medium heat. Add sliced onions and a pinch of salt. Cook, stirring often, for 25–30 minutes until caramelized.
- Add broth and thyme to the onions. Simmer for 5 minutes, then nestle meatballs into the onion mixture.
- Top each meatball with some caramelized onions and shredded cheese.
- Bake for 15–18 minutes until meatballs are cooked through and cheese is melted. Broil for 2–3 minutes if desired.
- Serve hot with plenty of onion sauce.
Notes
- Don’t overmix the meat mixture to keep the meatballs tender.
- Use a cast-iron or oven-safe skillet to keep everything in one pan.
- Broil at the end for that bubbly, golden cheese crust.
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