If you’re a fan of the rich, comforting flavors of French onion soup, you’re going to love this delicious twist—Savory Chicken Meatballs in French Onion Sauce. This recipe combines juicy chicken meatballs with a deeply flavorful French onion sauce, loaded with caramelized onions, melted Gruyère, and Havarti cheeses. It’s the perfect balance of heartiness and comfort, and it’s sure to become a favorite dish for cozy dinners or when you’re looking to impress guests with something unique and flavorful.
Ingredients:
For the Chicken Meatballs:
- 1 egg
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ⅓ cup almond meal (or breadcrumbs for a classic option)
- ⅓ cup grated Parmesan cheese
- ⅓ cup parsley, finely chopped
- 1 medium onion, finely chopped
- 1 pound 93% lean ground chicken
For the French Onion Sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 4 large garlic cloves, minced
- 1 ½ cups beef broth
- 1 tablespoon fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 ounces shredded Gruyère cheese
- 6 ounces shredded Havarti cheese
Instructions:
1. Prepare the Chicken Meatballs:
- In a large mixing bowl, combine the egg, minced garlic, salt, pepper, almond meal (or breadcrumbs), Parmesan cheese, parsley, and finely chopped onion.
- Add the ground chicken and gently mix until the ingredients are well incorporated. Be careful not to overmix to avoid tough meatballs.
- Form the mixture into small meatballs, about 1 ½ inches in diameter. Place them on a baking sheet lined with parchment paper.
- Preheat your oven to 375°F (190°C). Bake the meatballs for about 20 minutes or until golden and fully cooked through.
2. Make the French Onion Sauce:
- While the meatballs are baking, heat a large skillet over medium heat. Add the butter and olive oil, letting them melt together.
- Add the thinly sliced onions and cook, stirring frequently, for 20-25 minutes or until the onions are deeply caramelized and golden brown.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the beef broth, stirring to deglaze the pan and incorporate the caramelized bits from the bottom of the skillet. Add the fresh thyme, onion powder, salt, and black pepper.
- Let the sauce simmer for 5-7 minutes, allowing the flavors to meld.
3. Combine and Serve:
- Once the meatballs are cooked, transfer them into the skillet with the onion sauce.
- Sprinkle the shredded Gruyère and Havarti cheeses over the top. Cover the skillet with a lid or foil and let it cook over low heat for about 5 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with extra parsley if desired. These meatballs pair perfectly with mashed potatoes, rice, or a simple side salad.
Conclusion:
These Savory Chicken Meatballs in French Onion Sauce are the ultimate comfort food, combining the rich, deep flavors of caramelized onions and gooey melted cheese with tender chicken meatballs. This dish is not only easy to prepare but also a showstopper at the dinner table. The robust flavors of the French onion sauce paired with the savory chicken make for an unforgettable meal. Whether you’re enjoying a family dinner or serving guests, this recipe offers comfort and elegance in every bite.
Savory Chicken Meatballs in French Onion Sauce
Ingredients
For the Chicken Meatballs:
- 1 egg
- 5 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ⅓ cup almond meal or breadcrumbs for a classic option
- ⅓ cup grated Parmesan cheese
- ⅓ cup parsley finely chopped
- 1 medium onion finely chopped
- 1 pound 93% lean ground chicken
For the French Onion Sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large yellow onions thinly sliced
- 4 large garlic cloves minced
- 1 ½ cups beef broth
- 1 tablespoon fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 ounces shredded Gruyère cheese
- 6 ounces shredded Havarti cheese
Instructions
Prepare the Chicken Meatballs:
- In a large mixing bowl, combine the egg, minced garlic, salt, pepper, almond meal (or breadcrumbs), Parmesan cheese, parsley, and finely chopped onion.
- Add the ground chicken and gently mix until the ingredients are well incorporated. Be careful not to overmix to avoid tough meatballs.
- Form the mixture into small meatballs, about 1 ½ inches in diameter. Place them on a baking sheet lined with parchment paper.
- Preheat your oven to 375°F (190°C). Bake the meatballs for about 20 minutes or until golden and fully cooked through.
Make the French Onion Sauce:
- While the meatballs are baking, heat a large skillet over medium heat. Add the butter and olive oil, letting them melt together.
- Add the thinly sliced onions and cook, stirring frequently, for 20-25 minutes or until the onions are deeply caramelized and golden brown.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the beef broth, stirring to deglaze the pan and incorporate the caramelized bits from the bottom of the skillet. Add the fresh thyme, onion powder, salt, and black pepper.
- Let the sauce simmer for 5-7 minutes, allowing the flavors to meld.
Combine and Serve:
- Once the meatballs are cooked, transfer them into the skillet with the onion sauce.
- Sprinkle the shredded Gruyère and Havarti cheeses over the top. Cover the skillet with a lid or foil and let it cook over low heat for about 5 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with extra parsley if desired. These meatballs pair perfectly with mashed potatoes, rice, or a simple side salad.