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How to Make French Onion Chicken Meatballs - A Step-by-Step Guide

French Onion Chicken Meatballs are a delicious and flavorful twist on traditional meatballs. Made with ground chicken, caramelized onions, and a blend of herbs and spices, these meatballs are bursting with rich and savory flavor. Whether you serve them as an appetizer, a main dish, or in a sandwich, they are sure to be a hit with everyone at the table.

These meatballs are inspired by the classic French onion soup, which is known for its deep, complex flavors. By incorporating the same...

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Ingredients

  • 1 pound ground chicken
  • ½ cup bread crumbs
  • 1 egg
  • 1 (1 ounce) package dry French onion soup mix
  • 1 teaspoon minced garlic
  • 2 tablespoons butter
  • 2 medium onions, thinly sliced
  • 1 tablespoon white sugar
  • 1 tablespoon olive oil
  • ⅓ cup red wine
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups beef broth
  • ½ teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 6 ounces Gruyere cheese, shredded

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 16 meatballs

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
  • Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
  • Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
  • Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
  • Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
  • Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.

    • Nutrition

    537 cal.

    • Total Fat: 27g
    • Saturated Fat: 13g
    • Cholesterol: 174mg
    • Sodium: 1582mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 2g
    • Total Sugars: 7g
    • Protein: 45g
    • Vitamin C: 7mg
    • Calcium: 516mg
    • Iron: 3mg
    • Potassium: 531mg

    Categories

    French recipes
    Onion recipes
    Chicken recipes
    Meatball recipes
    Main recipes