French Onion Chicken Meatballs (Print Version)
# Ingredients:
→ Chicken Meatballs
01 -
1 egg
02 -
5 garlic cloves, minced
03 -
1 teaspoon salt
04 -
1 teaspoon pepper
05 -
1/3 cup almond meal or bread crumbs
06 -
1/3 cup grated Parmesan cheese
07 -
1/3 cup parsley, finely chopped
08 -
1 medium onion, finely chopped
09 -
1 pound 93% lean ground chicken
→ French Onion Sauce
10 -
2 tablespoons butter
11 -
2 tablespoons olive oil
12 -
2 large yellow onions, thinly sliced
13 -
4 large garlic cloves, minced
14 -
1 1/2 cups beef broth
15 -
1 tablespoon fresh thyme
16 -
1 teaspoon onion powder
17 -
1 teaspoon salt
18 -
1 teaspoon ground black pepper
19 -
4 ounces shredded Gruyère cheese
20 -
6 ounces shredded Havarti cheese
# Instructions:
01 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine ground chicken, Parmesan cheese, almond meal, parsley, onion, egg, garlic, salt, and pepper. Mix until well combined. Using a 1 1/2-inch scoop, form meatballs and place them evenly on the prepared baking sheet. Bake for 15-20 minutes or until internal temperature reaches 165°F (74°C).
02 -
In a large skillet over medium heat, melt the butter with olive oil. Add sliced onions and cook for 25 minutes, stirring often, until very soft and golden brown.
03 -
Add minced garlic to the skillet and cook for 1 minute. Stir in beef broth, thyme, onion powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes, allowing the sauce to thicken slightly.
04 -
Add the baked meatballs to the skillet and cook for 5 minutes, coating them in the sauce.
05 -
Sprinkle shredded Gruyère and Havarti over the meatballs. Cover the skillet and let the cheese melt, about 3-5 minutes. Serve warm and garnish with fresh thyme.