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These French onion chicken meatballs are the best thing to happen to ground chicken. Deliciously flavored and smothered in caramelized onions and gruyere cheese.
Are you looking for a delicious feeling appetizer or dinner recipe?
Look no further than these delicious French onion chicken meatballs! They are juicy and packed full of delicate flavor, swimming in an onion and white wine sauce and topped with lots of melted Gruyere cheese.
This is obviously a rip on the classic French onion soup but made in a delicious meatball form.
You all know how much I love ground chicken, so I knew it was the perfect ground protein for this recipe.
If you’re a fan of meatballs, you’ll love how easy this dish is to make.
While you do have to take some time to caramelize the onions, it’s worth the wait. They turn out so deliciously sweet and pair perfectly with the chicken meatballs.
Trust me, if you’re in the market for a new, delicious showstopper recipe, this is the one for you!
Table of Contents
- How do I make French onion chicken meatballs?
- What’s French onion soup?
- What is ground chicken?
- What’s the best cheese to use?
- How do I serve French onion chicken meatballs?
- How do I store leftover chicken meatballs?
- Can I freeze ground chicken meatballs?
- Love these French onion chicken meatballs?
- French Onion Chicken Meatballs Recipe
How do I make French onion chicken meatballs?
This recipe is easy and packs a punch in the flavor department.
- Ground chicken – a simple ground protein that is low in fat and usually cheaper per pound than ground beef or ground turkey.
- Panko bread crumbs – if you can’t find panko bread crumbs, you can use traditional bread crumbs.
- Grated Gruyere cheese – you can find Gruyere cheese in most cheese departments at your local grocery store.
- Egg – this helps hold the meatballs together.
- Fresh thyme – the prominent herb flavor found in this recipe and traditional French onion soup.
- Garlic – fresh, delicious; who doesn’t love garlic?
- White wine – a light, delicious flavor that helps make your broth.
- Chicken stock – part of your broth and full of flavor that matches your meatball protein.
- Yellow onion – when cooked down, becomes sweet and delicious!
What’s French onion soup?
French onion soup is a delicious soup made from onions, stock, and fresh herbs and topped with melty cheese and crusty bread.
It’s super comforting and can be found in most cafes and restaurants.
What is ground chicken?
Ground chicken is just what it sounds like – chicken that is ground.
It’s softer in texture than ground beef, so you typically have to add bread crumbs and egg to help bind the mixture for meatballs.
It is also low in fat and can handle a lot of added flavor. Ultimately, it’s my favorite ground protein.
What’s the best cheese to use?
I used Gruyere cheese for this recipe, which is the classic French onion soup cheese.
However, if you can’t find Gruyere, many other options exist!
- Good quality shredded Swiss cheese like Jarlsberg or Emmentaler.
- Raclette cheese is an excellent option if you can find it.
- Edam cheese is another tasty option found at most cheese shops.
- Provolone cheese is your best “find anywhere” option.
How do I serve French onion chicken meatballs?
I love nothing more than scooping them into a bowl and devouring them as they are, but here are a few other delicious ideas.
- Serve them over mashed potatoes for a rich and hearty winter dinner meal.
- Put them on toasted bread to make little mini French onion chicken meatball sliders or subs.
- Wrap them in butter lettuce for a low-carb way of enjoying.
- Top them over buttered egg noodles for a classic way of serving.
How do I store leftover chicken meatballs?
Any leftover meatballs and onion sauce can be stored in an airtight container in the refrigerator for up to four days.
I typically reheat this recipe in the microwave but you can do it on the stovetop too. Add a little extra chicken stock to help the sauce not dry out.
Can I freeze ground chicken meatballs?
Yes! But I highly recommend freezing the onion mixture and meatballs separately.
Freeze the cooked chicken meatballs on a flat surface, and after they are frozen, put them in a freezer-safe zip-top bag to store for up to 3 months.
To eat, let them defrost in the refrigerator and then reheat via the oven, microwave, or by letting it warm on the stovetop.
You can also freeze the raw meatballs, let them defrost in the fridge, and then bake in the oven following the directions on the recipe card.
For the onion mixture, I would freeze it in an airtight container, defrost it in the fridge, and reheat it on the stovetop. Or you can make the onion mixture fresh for each batch of frozen chicken meatballs.
Love these French onion chicken meatballs?
Why not try a few of my other delicious ground chicken recipes?!
- Want a quick one pot meal? Try my One Pot Ground Chicken Fajita Pasta.
- Need a light dinner with Thai flavor? Try my Thai Ground Chicken Lettuce Cups.
- Like thinks spicy? Try my One Pot Buffalo Chicken Pasta.
- Want another chicken meatball recipe? Try my Easy Thai Baked Chicken Meatballs.
- Love a good burger? Try my Apple Butter Onion Chicken Burgers.
French Onion Chicken Meatballs
Ingredients
For meatballs:
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 large egg
- 1/2 cups shredded Gruyere cheese
- 1/2 cup panko bread crumbs
- 1 tablespoon tomato paste
- 2 teaspoons minced fresh thyme
For sauce:
- 4 tablespoons unsalted butter
- 2 pounds yellow onions, peeled, ends trimmed, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons minced fresh thyme leaves
- 1/2 cup dry white wine
- 1-1/2 cups chicken stock
- 1 teaspoon kosher salt
- 2 cups shredded Gruyere cheese
Instructions
For meatballs:
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper, set aside.
- In a large mixing bowl add ground chicken, minced garlic, egg, shredded cheese, panko bread crumbs, tomato paste, and fresh thyme.
- Stir to combine.
- Shape into 2 tablespoon-sized balls and place onto the prepared baking sheet.
- Place in the oven and bake for 20 minutes or until they are 165 degrees F internally.
- While the meatballs bake start the onion mixture.
For sauce:
- In a high-sided 12-inch skillet add butter and place over medium-high heat.
- When the butter is melted add the onions, garlic, and thyme.
- Saute until the onions are soft and tender, about 25 minutes. If the onions start to burn lower the heat to medium.
- Pour in the white wine, scrape up any bits that may have stuck to the bottom of the pan, and simmer until the wine has cooked down, about 5 minutes.
- Pour in the chicken stock and let simmer until the mixture is thickened to your liking. I like for the onions to be wet but not swimming in stock. This makes for a lovely gravy if you’re pouring over mashed potatoes or noodles. If you want to serve them on a roll let the sauce cook down more.
- Add the baked meatballs to the onion mixture, top with cheese, and let the cheese melt. I usually do this by topping the skillet with a lid or you can place it under a broiler for a quick melt.
- Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It seems part of the sauce recipe is missing? Sounds delicious, just want to be sure I make it right!
Thank you! Fixed!