Easy French Onion Meatballs – Get ready to indulge. In these mouthwatering Easy French Onion Meatballs. A perfect blend of juicy ground chicken, and sweet caramelized onions. And gooey melted cheese. This dish will become a family favorite. In no time!
The first time I made these Easy French Onion Meatballs. My husband and child. Couldn’t stop raving about them. The rich aroma of caramelized onions filled the kitchen. Creating an inviting atmosphere. That brought everyone to the table. With eager anticipation. My husband couldn’t believe. How the flavors melded together. And my child. Who usually turns up their nose at onions. Asked for seconds. It was a magical moment. That turned this dish. Into a family favorite.
What makes this Easy French Onion Meatballs truly stands out?
This recipe stands out. Because of its rich flavor profile. That combines the sweetness of caramelized onions. With the savory goodness of seasoned chicken and melty cheese. All brought together in a comforting, hearty meal. Whether you’re serving these meatballs as an appetizer. Or a main course. They are simple to make. And full of flavor.
What You Need To Make This Easy French Onion Meatballs Recipe?
Olive Oil: A staple in every kitchen. It helps to caramelize the onions to perfection. Adding a subtle fruity richness.
Onions: Whether white, yellow, or red. These onions become sweet. And jammy when caramelized. Providing a deep flavor base.
Balsamic Vinegar: Adds a tangy sweetness. That enhances the caramelized onions.
Ground Chicken: A lean protein. That absorbs all the rich flavors of the onions. And seasonings.
Garlic: Freshly minced garlic infuses the meatballs. With an irresistible aroma. And depth.
Mozzarella or Gruyere Cheese: Choose mozzarella for its mild, creamy texture. Or gruyere for a nuttier, more robust flavor.
Bread Crumbs: Helps bind the meatballs together. Adding a bit of texture.
Egg: Acts as a binder. Ensuring the meatballs hold their shape.
Fresh Herbs (Parsley and Thyme): Brighten up the dish. With fresh, earthy notes.
Salt and Pepper: Essential seasonings. To enhance all the flavors.
Beef or Chicken Stock: Forms the base of the sauce. Adding depth and richness.
Corn Flour: Thickens the sauce perfectly. Without altering the flavor.
Thyme Sprigs: Infuse the sauce. With a subtle, aromatic earthiness.
Steps To Make Easy French Onion Meatballs:
Step 1: Caramelize Onions: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add 3 large thinly sliced onions. Season generously with salt. Cook, stirring occasionally. For about 30 minutes. Until the onions are caramelized and jammy. Add 2 tablespoons of balsamic vinegar and 2 thyme sprigs. Cooking for another minute. Transfer to a plate. And let cool slightly.
Step 2: Prepare Oven: Preheat your oven to 410°F (210°C).
Step 3: Mix Meatballs: In a large bowl, combine 1 pound ground chicken, 1/2 cup shredded mozzarella (or gruyere cheese), 1/4 cup bread crumbs, 1 large egg, 3 minced garlic cloves, 2-3 tablespoons fresh chopped parsley, 1 teaspoon fresh chopped thyme, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Add half of the cooled caramelized onions (chopped). Mix until just combined.
Step 4: Form Meatballs: Wet your hands to easily shape the mixture into meatballs. About 14 meatballs (2 inches in diameter). Place them in the same skillet used for the onions. Spray generously with cooking oil.
Step 5: Bake: Bake in the preheated oven for 12 minutes.
Step 6: Prepare Sauce: In a small bowl, whisk together 1 3/4 cups of beef or chicken stock with 1 tablespoon of corn flour. Pour into the skillet with the meatballs. Add the remaining caramelized onions. Top with the rest of the shredded cheese. And 3-4 thyme sprigs.
Step 7: Final Bake: Bake for another 15 minutes. Until the meatballs are cooked through (internal temperature of 165°F/74°C).
Step 8: Serve: Serve instantly with crusty bread.
Tip:
For the best caramelized onions. Patience is key! Cook the onions low and slow, stirring occasionally. Until they turn a deep golden brown. And become incredibly sweet. This process can take up to 30 minutes. But the reward is worth it. If you’re short on time. You can caramelize a big batch of onions in advance. And store them in the fridge. They keep well for about a week. And can be used to elevate various dishes. When adding the balsamic vinegar. Let it cook for a minute. To deglaze the pan. And incorporate all those lovely browned bits into the onions. Maximizing the flavor. Trust me. These caramelized onions. Are what makes this dish truly special!
Frequently Asked Questions:
Can I use a different type of cheese?
Yes. You can substitute mozzarella or gruyere. With cheddar or Swiss. Or any cheese that melts well.
How can I store leftovers?
Store leftover meatballs in an airtight container. In the refrigerator for up to 3 days. Reheat in the oven. Or microwave before serving.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free bread crumbs. And ensure your stock and other ingredients. Are gluten-free.
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
Easy French Onion Meatballs
Ingredients
- 3 tbsp olive oil
- 3 large white yellow, or red onions, halved and thinly sliced
- 2 tbsp balsamic vinegar
- 1 lb. 500 g ground chicken
- 3 garlic cloves minced
- 1 1/4 c shredded mozzarella or gruyere cheese divided
- 1/4 c bread crumbs
- 1 large egg
- 2-3 tbsp fresh chopped parsley
- 1 tsp fresh chopped thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Cooking oil spray for spraying meatballs before baking
- 1 3/4 c beef or chicken stock
- 1 tbsp corn flour
- 3-4 fresh thyme sprigs
Instructions
- Heat 3 tablespoons of olive oil in a skillet over medium-high heat.
- Add 3 large sliced onions and a pinch of salt. Cook, stirring occasionally, for about 30 minutes until golden brown and jammy.
- Add 2 tablespoons of balsamic vinegar and 2 thyme sprigs. Cook for another minute, then set aside to cool.
Prepare Oven:
- Preheat your oven to 410°F (210°C).
Mix Meatballs:
- In a large bowl, combine 1 pound ground chicken, 1/2 cup shredded mozzarella, 1/4 cup bread crumbs, 1 large egg, 3 minced garlic cloves, 2-3 tablespoons chopped parsley, 1 teaspoon chopped thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and half of the cooled, chopped caramelized onions.
- Mix until just combined.
Form Meatballs:
- With wet hands, shape the mixture into meatballs, about 2 inches in diameter.
- Place them in the skillet and spray generously with cooking oil.
Bake Meatballs:
- Bake for 12 minutes.
Prepare Sauce:
- Whisk together 1 3/4 cups beef or chicken stock with 1 tablespoon of corn flour.
- Pour into the skillet with meatballs.
- Add the remaining caramelized onions, and top with the remaining cheese, and thyme sprigs.
Final Bake:
- Bake for another 15 minutes until cooked through (165°F/74°C internal temperature).
Serve:
- Serve hot with crusty bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
