French Onion Chicken Meatballs
Description
Love meatballs? You'll love these chicken meatballs with Gruyere cheese and caramelized onions. They could be great as an appetizer or even better as the main dish with mashed potatoes, egg noodles or rice.
Ingredients
Meatballs:
2 T. extra-virgin olive oil, for greasing baking sheet
1 lb. ground chicken
1/2 c. shredded Gruyère cheese
1/4 c. breadcrumbs
2 T. freshly chopped parsley
1 large egg, beaten
2 cloves garlic, minced
1 t. kosher salt
freshly ground black pepper
Sauce:
4 T. butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 c. low-sodium beef broth
2 t. freshly chopped thyme, plus more for garnish
Kosher salt
freshly ground black pepper
1 1/2 c. shredded Gruyère cheese
Directions
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Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil; grease with oil.
Meatballs:
In a large bowl, combine ground chicken, Gruyère, breadcrumbs, parsley, egg and garlic; season with salt and pepper. Form into 16 meatballs; place on prepared baking sheet. Bake until golden and cooked through, about 25 minutes.
While meatballs are baking, make the sauce.
Sauce:
In a large skillet over medium heat, melt butter; add onions; cook until very soft and golden, about 25 minutes, stirring often. Add garlic; cook until fragrant, 1 more minute. Add broth and thyme; season with salt and pepper. Bring to a boil; reduce heat; let simmer until slightly thickened, about 10 minutes.
Add meatballs to skillet; sprinkle with Gruyère; cover; cook until meatballs are warmed through and cheese is melty, about 5 minutes.
Serve hot, garnished with chopped thyme.
4 servings.