French Onion Meatballs
This delicious main dish tastes just like a bowl of hot, gooey cheese covered French Onion Soup! The ground chicken makes for a very tender and mild meatball that soaks in all the amazing french onion ‘soup’ gravy. I served this with roasted potatoes to soak up every bit of caramelized onion goodness! Because I was so excited to try this dinner, I forgot to snap a photo of the finished plate! So until I make it again, (yes I am FOR SURE making it again) the pan of simmering meatballs will have to do!
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What you need:
Meatballs:
- 1 lb. ground chicken (or turkey)
- 1/2 c. shredded Swiss cheese
- 1/4 c. bread crumbs
- 1 large egg, beaten
- 1 Tbsp. (1 clove) minced garlic
- 1 tsp. salt
- Freshly ground black pepper
French Onion Gravy:
- 4 tbsp. butter
- 2 large onions, sliced
- 1 Tbsp. (1 clove) minced garlic
- 2 c. beef broth
- 2 tsp. freshly chopped thyme*
- salt
- Freshly ground black pepper
- 1 1/2 c. shredded Swiss cheese
Make the Meat Balls:
- Preheat oven to 400° F. Line a baking sheet with parchment paper and lightly grease the paper
- In a bowl, combine ground chicken, cheese, bread crumbs, egg, garlic, salt and pepper.
- Form into 12 meatballs and place on a baking sheet. Bake until golden and cooked through. About 20 minutes.
Make the gravy:
- While meatballs are baking:
- Over VERY low heat add onion and butter. Caramelize the onions for about 25 minutes stirring occasionally and cook until deep golden brown and tender.
- Add minced garlic and thyme. Cook 5 more minutes
- Add broth, salt, pepper and increase heat to med/low.
- Bring to a boil, lower heat, and reduce for about 10 minutes or until slightly thickened.
- Add cooked meatballs and heat them back through.
- Top with remaining shredded cheese and allow to melt.
*Rather than chopping the thyme, I just tossed in a few sprigs with the onions as they cooked and let them simmer in the broth. Just remove the stems before serving!
Recipe adapted from HERE
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