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Chicken meatballs in rich onion sauce

French Onion Chicken Meatballs

Juicy chicken meatballs simmered in a caramelized onion and beef broth sauce, topped with melted Gruyère and broiled until bubbly.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American, French
Calories: 520
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 1/2 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1/3 cup Parmesan cheese grated
  • 3 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil for browning
French onion sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 large yellow onions thinly sliced
  • 1 tsp brown sugar
  • 1/4 cup dry white wine or sherry optional
  • 2 tbsp all purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 3 sprigs fresh thyme
  • 1 bay leaf
Topping
  • 1 1/2 cups Gruyère cheese shredded
  • 1 tbsp fresh parsley or chives chopped

Method
 

  1. Caramelize the onions in butter and oil over medium heat 25 to 30 minutes, adding the brown sugar after 10 minutes. Remove.
  2. Soak the breadcrumbs in milk, mix with the remaining meatball ingredients and shape into 20 meatballs.
  3. Brown the meatballs in batches 5 to 6 minutes. Remove.
  4. Return the onions, deglaze with wine, stir in the flour, whisk in the broth and add the Worcestershire, thyme and bay leaf. Simmer 3 to 4 minutes.
  5. Add the meatballs, cover and simmer 10 to 12 minutes until 165°F.
  6. Top with Gruyère and broil 2 to 3 minutes until bubbly. Garnish and serve.

Notes

Use an oven safe skillet. Caramelized onions can be made up to 5 days ahead.