Description
Baked French Onion Meatballs are a delightful combination of caramelized onions, ground chicken, and gooey cheese, making them a perfect comfort food.
Ingredients
Scale
- 1 pound Ground chicken
- 3 cloves Garlic (minced)
- 1/2 cup Shredded mozzarella or gruyere cheese
- 1/2 cup Bread crumbs
- 1 large Egg (acts as a binder)
- 1/4 cup Fresh chopped parsley
- 1 teaspoon Fresh chopped thyme
- 1 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 large White, yellow, or red onions
- 2 tablespoons Balsamic vinegar
- 1 cup Beef or chicken stock
- 2 tablespoons Corn flour
- 2 sprigs Fresh thyme (for garnishing)
- 1 spray Cooking oil (spray for golden crust)
Instructions
- Sauté the Onions: Heat olive oil in a large skillet over medium-high heat. Add the onions and sprinkle with salt. Cook for about 30 minutes, stirring occasionally, until they are deeply caramelized and golden brown. Pour in balsamic vinegar and toss in 2 thyme sprigs for an extra burst of flavor, cooking for an additional minute. Transfer the onions to a plate to cool slightly.
- Preheat the Oven: As your onions cool, preheat the oven to 410°F (210°C). This will ensure your meatballs bake perfectly.
- Chop the Onions: Take half of the cooled caramelized onions and chop them finely. This will help incorporate that sweet flavor throughout the meatballs.
- Mix the Ingredients: In a large bowl, combine the ground chicken, ½ cup of shredded mozzarella (or gruyere cheese), bread crumbs, egg, minced garlic, chopped parsley, thyme, salt, and pepper. Gently fold in the chopped caramelized onions, making sure not to over mix.
- Shape the Meatballs: Moisten your hands with a little water and shape the mixture into meatballs, about 2 inches in diameter, to make approximately 14 meatballs.
- Bake the Meatballs: Place the meatballs in the same skillet used for onions. Generously spray them with cooking oil spray for a golden finish and bake for 12 minutes.
- Prepare the Sauce: Remove the skillet from the oven. In a small bowl, whisk together the beef or chicken stock with corn flour until smooth. Pour the mixture over the meatballs, adding the remaining caramelized onions, and top with the rest of the shredded cheese and thyme sprigs.
- Finish Baking: Return the skillet to the oven and bake for an additional 15 minutes, or until the meatballs are cooked through—check that the internal temperature reaches 165°F (74°C).
- Serve and Enjoy: Remove from the oven and serve immediately with warm crusty bread for dipping in that luscious sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 meatball
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg