French Onion Chicken Meatballs
This dish combines the savory flavors of French onion soup with a Mediterranean twist, delivering a comforting yet light meal. It’s a perfect combination of ground chicken, caramelized onions, and aromatic herbs, topped with melty cheese and served with a rich, flavorful sauce.
Ingredients:
For the Chicken Meatballs:
For the meatballs:
1 lb ground chicken
1/2 cup breadcrumbs (use gluten-free if needed)
1 egg
1/4 cup grated Parmesan
2 cloves garlic, minced
1/4 cup caramelized onions
1 tbsp fresh parsley, chopped
1 tsp dried oregano
Salt and pepper to taste
For the French onion sauce:
2 large yellow onions, thinly sliced
2 tbsp olive oil
2 cups chicken broth
1/2 cup white wine (optional)
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp sugar (to help caramelize the onions)
Salt and pepper to taste
1/2 cup Gruyere or Swiss cheese, shredded
Instructions:
Caramelize the onions:
In a large skillet pour Olive oil and add the sliced onions and sprinkle with a little salt and sugar. Cook, stirring occasionally, until the onions become deeply caramelized, around 20-30 minutes. Set aside.
Prepare the meatballs:
In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan, garlic, caramelized onions, parsley, oregano, salt, and pepper. Mix until just combined.
Form the mixture into 1-2 inch meatballs. Place on a greased baking sheet or parchment paper.
Bake the meatballs:
Preheat the oven to 400°F (200°C). Bake the meatballs for 15-18 minutes until they’re cooked through and golden on the outside.
Make the French onion sauce:
In the same skillet used for the onions, add a bit more Olive oil if necessary. Add the white wine and let it simmer for a couple of minutes to deglaze the pan.
Add the caramelized onions back into the pan, along with chicken broth, thyme, rosemary, salt, and pepper. Simmer for 10 minutes to let the flavors meld.
Combine and top with cheese:
Place the baked meatballs into the skillet with the onion sauce. Top the meatballs with shredded Gruyere or Swiss cheese.
Broil in the oven for a few minutes until the cheese is bubbly and golden.
Serve:
Serve the meatballs and sauce over a bed of rice, couscous, or with crusty bread to soak up the sauce.
Notes:
Caramelizing onions takes time but adds a deep, rich flavor to the dish. Don’t rush this step, as it’s key to getting the French onion taste.
If you’re avoiding wine, simply skip it and add more broth. The sauce will still be flavorful.
For a Mediterranean twist, you can serve these with a light side of tzatziki or a Greek salad.
This dish is a satisfying blend of savory and aromatic ingredients, offering both warmth and freshness in each bite.