French Onion Chicken Meatballs

These skillet French onion chicken meatballs are a twist on French onion soup and make for a cozy cold-weather dinner. Caramelized onions are simmered in a rich sauce with chicken meatballs seasoned with herbes de Provence. Serve the meatballs with pasta, rice, or bread on the side or pile them into rolls for decadent meatballs subs.

HOW TO MAKE THE MEATBALLS

Most of the time for this recipe is spent with the onions during which you can prep the meatballs.
All you need is some ground chicken, dried breadcrumbs, Herbes de Provence, one egg and some salt and pepper. Mix it all together, roll it into about 1-oz sized meatballs (you should get about 16) and set them aside until the onions are caramelized. After you remove the onions from the pan, increase the heat to medium, add some olive oil and cook the meatballs just until they’re browned all over. They’ll finish cooking in the sauce, which you’ll make next.

INGREDIENTS
FOR THE MEATBALLS

• Freshly ground black pepper
• 2 tbsp. freshly chopped parsley
• 2 tbsp. extra-virgin olive oil, for baking sheet
• 2 cloves garlic, minced
• 1/4 c. bread crumbs 
• 1/2 c. shredded Gruyère
• 1 tsp. kosher salt
• 1 lb. ground chicken 
• 1 large egg, beaten

FOR THE SAUCE

• 1 1/2 c. shredded Gruyère
• 2 c. low-sodium beef broth
• 2 cloves garlic, minced
• 2 large onions, thinly sliced
• 2 tsp. freshly chopped thyme, plus more for garnish 
• 4 tbsp. butter
• Freshly ground black pepper
• Kosher salt

DIRECTIONS

1. First, Preheat oven to 425°. Line a large baking sheet with foil and rub with oil. 
2. Then, Make meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through, 25 minutes.
3. And then, Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add onions and cook until very soft and golden, 25 minutes, stirring often. Add garlic and cook until fragrant, 1 minute more. Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes. 
4. Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes. Serve warm, garnished with thyme.

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