Ingredients

• 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  

• 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