French Onion Chicken Meatballs Recipe

French Onion Chicken Meatballs

Craving the rich, savory flavors of French onion soup but want something heartier?

These chicken meatballs bring together all the best parts of the classic dish—caramelized onions, melty cheese, and savory broth—into a mouthwatering meatball recipe.

Plus, the extra Gruyère cheese and the simple skillet cooking method make it both indulgent and easy to prepare.

Perfect for a cozy night in or to wow your guests at your next gathering!

For the Meatballs

• Ground Chicken – This is the main protein for the meatballs.
• Gruyère Cheese – Adds a rich, melty texture inside the meatballs and as a topping.
• Breadcrumbs – Helps bind the meatballs together and gives them a slight crunch.
• Fresh Parsley – Adds a burst of freshness and flavor to the meatballs.
• Egg – Binds all the ingredients together for a perfect meatball texture.
• Garlic – Adds depth of flavor.
• Kosher Salt and Black Pepper – Season to taste.

For the Sauce

• Butter – Used for sautéing the onions and adding richness to the sauce.
• Onions – The star of the French onion flavor, caramelized to perfection.
• Garlic – Enhances the flavor of the onions and adds fragrance to the sauce.
• Beef Broth – Creates a savory, rich base for the sauce.
• Fresh Thyme – Adds an earthy, aromatic flavor to the sauce.
• Kosher Salt and Black Pepper – Season the sauce to your taste.
• Gruyère Cheese – A final sprinkle of cheese over the meatballs for a gooey, melty finish.

French Onion Chicken Meatballs Recipe

Craving the comforting, cheesy goodness of French onion soup but want something heartier?

Print Pin

Course: Main Course

Cuisine: American

Keyword: French Onion Chicken Meatballs Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 4 servings

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Ingredients

For the Meatballs:

• 2 tbsp extra-virgin olive oil (for greasing the baking sheet)
• 1 lb ground chicken
• 1/2 cup shredded Gruyère cheese
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp kosher salt
• Freshly ground black pepper  

For the Sauce:

• 4 tbsp butter
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 2 cups low-sodium beef broth
• 2 tsp fresh thyme, plus extra for garnish
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups shredded Gruyère cheese

 

Instructions

1. Preheat the Oven
   Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and lightly grease it with olive oil.
2. Make the Meatballs
   • In a large bowl, combine ground chicken, Gruyère cheese, breadcrumbs, parsley, egg, and minced garlic.
   • Season with kosher salt and freshly ground black pepper.
   • Shape the mixture into 16 meatballs and place them on the prepared baking sheet.
   • Bake for about 25 minutes, or until the meatballs are golden and cooked through.  
3. Make the Sauce
   • While the meatballs are baking, melt butter in a large skillet over medium heat.
   • Add sliced onions and cook, stirring frequently, for about 25 minutes, or until soft and golden.
   • Add minced garlic and cook for an additional 1 minute, until fragrant.
   • Pour in the beef broth and add fresh thyme. Season with salt and pepper.
   • Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened.  
4. Combine Meatballs with Sauce
   • Once the meatballs are done, add them to the skillet with the onion sauce.
   • Sprinkle with shredded Gruyère cheese.
   • Cover and cook for 5 more minutes, until the meatballs are heated through and the cheese is melted.  
5. Serve
   Garnish with fresh thyme and serve warm. Enjoy!  

Nutrition

Calories: 649 kcal | Carbohydrates: 14 g | Protein: 42 g | Fat: 47 g | Saturated Fat: 22 g | Trans Fat: 1 g | Cholesterol: 234 mg | Sodium: 954 mg | Potassium: 1059 mg | Fiber: 2 g | Sugar: 5 g | Vitamin D: 1 mcg | Calcium: 623 mg | Iron: 3 mg

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• How do I keep the meatball mixture from sticking to my hands when forming the balls?
  Wet your hands with water or a little olive oil before forming the meatballs. It makes handling the mixture much easier and helps prevent it from sticking.

• Can I substitute the ground chicken for another type of meat?
  Absolutely! Ground turkey or beef will all work well in this recipe. Each will bring its own flavor, but they’ll still work beautifully with the French onion flavors.

• What if I don’t have Gruyère cheese?
  If Gruyère isn’t available, you can substitute it with Swiss cheese or even mozzarella. While the flavor might be slightly different, the dish will still be cheesy and delicious.

• Can I prepare the meatballs or sauce ahead of time?
  Yes! You can make the meatballs and sauce up to two days in advance. Just store them separately in the fridge, and then reheat everything before serving for a super quick meal.

• What should I serve with these meatballs to complete the meal?
  These meatballs are perfect with mashed potatoes, pasta, or even crusty bread. You can also serve them with a fresh green salad or roasted vegetables to balance out the richness of the dish.