French Onion Chicken Meatballs combine the savory flavors of classic French onion soup with tender, juicy chicken meatballs. This comforting dish features caramelized onions, a rich beef broth sauce, and melted Gruyère cheese, making it a perfect meal for any occasion.

Why You’ll Love This Recipe

Savory and Comforting: The combination of caramelized onions and melted Gruyère cheese creates a rich, satisfying flavor.
Versatile: Serve over mashed potatoes, rice, or crusty bread for a complete meal.
Make-Ahead Friendly: Prepare the meatballs and sauce in advance for easy weeknight dinners.
Crowd-Pleaser: Ideal for family gatherings or potlucks.
Freezer-Friendly: Store leftovers for future meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:

1 pound (450g) ground chicken
½ cup (50g) shredded Gruyère cheese
½ cup (30g) breadcrumbs
1 large egg
2 tablespoons fresh parsley, chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepperTasting Table

For the French Onion Sauce:

2 tablespoons olive oil
2 tablespoons unsalted butter
2 large yellow onions, thinly sliced
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups (480ml) beef broth
2 teaspoons fresh thyme, chopped
Salt and pepper, to tasteTasting Table

Topping:

½ cup (50g) shredded Gruyère cheese
Fresh parsley, chopped (for garnish)

Directions

Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Meatballs:
- In a large bowl, combine ground chicken, shredded Gruyère, breadcrumbs, egg, parsley, minced garlic, salt, and pepper. Mix until just combined.
- Form the mixture into 1½-inch meatballs and place them on the prepared baking sheet.
- Bake for 20–25 minutes, or until the meatballs are cooked through and golden brown.Allrecipes+1Fab Everyday+1
Make the French Onion Sauce:
- While the meatballs are baking, heat olive oil and butter in a large skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized, about 25–30 minutes.
- Add minced garlic and cook for an additional minute.
- Sprinkle the flour over the onions and stir to combine. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually add the beef broth, stirring constantly. Add chopped thyme, and season with salt and pepper to taste. Simmer the sauce for 5–10 minutes, until slightly thickened.
Combine Meatballs and Sauce:
- Add the baked meatballs to the skillet with the sauce, spooning the sauce over the meatballs to coat them evenly.
- Sprinkle the remaining shredded Gruyère cheese over the top.
- Cover the skillet and let it simmer for 5–7 minutes, until the cheese is melted and the meatballs are heated through.
Serve:
- Garnish with chopped fresh parsley and serve hot over your choice of mashed potatoes, rice, or crusty bread.

Servings and Timing

Servings: 4–6
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Cheese Alternatives: Substitute Gruyère with Swiss, mozzarella, or provolone cheese.
Protein Options: Use ground turkey or beef instead of chicken.
Herb Variations: Replace thyme with rosemary or oregano for a different flavor profile.
Gluten-Free: Use gluten-free breadcrumbs and flour to make the recipe gluten-free.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze meatballs and sauce separately in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in a skillet over medium heat until warmed through, or microwave individual portions until hot.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and bake the meatballs in advance. Store them in the refrigerator for up to 2 days or freeze for up to 3 months.

What can I serve with French Onion Chicken Meatballs?

These meatballs pair well with mashed potatoes, rice, pasta, or crusty bread to soak up the flavorful sauce.

French Onion Chicken Meatballs

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Author: Olivia
Total Time: 1 hour
Yield: 4-6 servings

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Description

French Onion Chicken Meatballs blend the comfort of savory chicken meatballs with the rich, caramelized flavor of French onion soup. Topped with melted Gruyère and a luscious onion sauce, this dish is a cozy, elegant twist on a classic favorite.

Instructions

Make the Meatballs: Preheat oven to 400°F (200°C). In a large bowl, mix all meatball ingredients until just combined. Form into 1½-inch balls and place on a lined baking sheet.
Bake for 18–20 minutes or until cooked through and golden.
Caramelize the Onions: Meanwhile, heat olive oil and butter in a skillet over medium heat. Add onions and cook, stirring often, until deeply golden and caramelized (25–30 minutes).
Add garlic and cook for 1 minute. Stir in flour and cook for another minute.
Make the Sauce: Gradually add beef broth, scraping the bottom of the pan. Stir in thyme and season with salt and pepper. Simmer for 5–10 minutes until slightly thickened.
Combine: Add baked meatballs to the skillet and spoon sauce over. Sprinkle with Gruyère and cover until cheese melts, or broil for 1–2 minutes for a bubbly top.
Garnish with chopped parsley and serve hot.

Notes

Serve over mashed potatoes, noodles, or crusty bread.
Use ground turkey as a substitute for chicken.
Make ahead and reheat gently on the stovetop.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American