French Onion Chicken Meatballs combine the classic flavors of French onion soup with juicy chicken meatballs. This dish offers a delightful mix of savory, rich flavors, making it perfect for dinner or any special occasion.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it is simple to prepare, making it perfect for busy weeknights. Second, it brings comfort food to a new level by combining two beloved dishes into one. Finally, the combination of gooey Gruyère cheese and savory onion sauce will please everyone’s taste buds.
How to Make French Onion Chicken Meatballs
Ingredients:
- 1 pound ground chicken
- 0.5 cup bread crumbs
- 1 (1 ounce) package dry French onion soup mix
- 1 egg
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 2 medium onions, thinly sliced
- 1 tablespoon white sugar
- 1 tablespoon olive oil
- 0.33 cup red wine
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1.5 cups beef broth
- 0.5 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 6 ounces Gruyère cheese, shredded
Directions:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine the ground chicken, bread crumbs, onion soup mix, egg, and minced garlic. Form this mixture into sixteen 1 1/2-inch meatballs.
- Melt the butter in a saucepan over medium heat. Add the sliced onions and sugar; cook until the onions are softened, about 12 minutes.
- Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add the meatballs and cook, flipping occasionally, until the edges are browned, about 4 minutes.
- Transfer the skillet to the preheated oven and bake the meatballs until they are no longer pink in the center, about 15 minutes. Check meatballs halfway through and flip them if they’re browning too much on the bottom.
- Stir in the red wine, salt, and black pepper into the softened onions; cook over medium heat for 3 minutes. Add the beef broth and thyme; bring to a boil. Reduce heat to low and slowly stir in the flour. Cook until slightly thickened, 2 to 3 minutes more.
- Remove the meatballs from the oven and pour the onion sauce over the top. Cover with the shredded Gruyère cheese and return the skillet to the oven until the cheese is melted, about 5 minutes.
How to Serve French Onion Chicken Meatballs
Serve these delicious meatballs straight from the oven, drizzled with the rich onion sauce and topped with melted cheese. They work well with crusty bread or over a bed of rice or pasta to soak up the tasty sauce.
How to Store French Onion Chicken Meatballs
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, put them in the microwave or oven until warmed through. Also, you can freeze the cooked meatballs for up to 3 months. Thaw in the fridge overnight before reheating.
Tips to Make French Onion Chicken Meatballs
- For extra flavor, let the meatball mixture chill in the fridge for 30 minutes before shaping them.
- If you don’t have Gruyère cheese, you can substitute it with mozzarella or Swiss cheese.
- Adjust the amount of red wine based on your taste. You can use broth instead of wine for a non-alcoholic option.
Variation
You can add fresh herbs like parsley or basil to the meatball mixture for an extra layer of flavor. Additionally, consider using ground turkey instead of chicken for a leaner option.
FAQs
1. Can I make these meatballs ahead of time?
Yes! You can make the meatballs and freeze them uncooked. Simply thaw and cook them when you’re ready.
2. What can I substitute for beef broth?
Chicken broth or vegetable broth can be used in place of beef broth for a lighter flavor.
3. How do I know when the meatballs are cooked?
The meatballs should be cooked through and no longer pink in the center. You can also use a meat thermometer; the internal temperature should reach 165 degrees F (75 degrees C).
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