French Onion Meatballs

Not your mama’s meatballs…..

Made with ground chicken, Gruyère, and swimming in caramelized onions, each bite is a mouth-watering sensation.

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Yield: 36 - 40

Author: Lunatic Soup

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French Onion Meatballs

Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M

These meatballs are a great appetizer or served as a full meal ladled over egg noodles or rice.

Ingredients

Meatballs

• 4 tbsp extra-virgin olive oil, divided between 2 baking sheets
• 2 lbs. Ground chicken
• 1 cup shredded Gruyère
• 1/2 cup bread crumbs
• 4 tbsp freshly chopped parsley
• 2 large egg, beaten
• 4 cloves garlic, minced
• 2 tsp kosher salt
• Freshly ground black pepper

French Onion Sauce

• 6 tbsp. butter
• 3 large onions, thinly sliced
• 4 cloves garlic, minced
• 3 cups low-sodium beef broth [for a lighter sauce substitute with chicken broth]
• 3 tsp freshly chopped thyme, plus more for garnish
• Kosher salt
• Freshly ground black pepper
• 1 1/2 c. shredded Gruyère

Instructions

1. Preheat oven to 425°. Line a large baking sheet with foil and rub with oil.
2. Make meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into 1 inch meatballs. Place on oiled baking sheets and bake until golden and cooked through, 25 minutes.
3. While the meatballs are cooking, make the sauce. In a large skillet over medium heat, melt the butter. Add onions and cook until very soft and golden. Stir often. Add the garlic and cook until fragrant. Add the broth and thyme, and season with salt and pepper. Bring to a boil, then reduce heat and simmer until slightly thickened, about 10 minutes.
4. Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until the cheese has melted. Serve warm and garnish with thyme.

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