I’ve been on a French onion kick lately. I’ve made French onion soup in my Instant Pot (I’ve got the recipe in my new cookbook, Pressure Cooker Cookbook for Beginners!), French onion baked chicken, and a few different types of French onion meatballs. Today I’m sharing a très délicieux new recipe for French Onion Chicken Meatballs! Trust me, this one is a keeper! Richly seasoned meatballs are baked with a rich French onion sauce and topped with melted Gruyere cheese, making this a meal fit for hosting guests. Serve these chicken French onion meatballs with egg noodles or some seasoned red potatoes and French bread on the side. There won’t be a single meatball or drop of sauce left after you get started! I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for French Onion Chicken Meatballs on Allrecipes here, see the full recipe for French onion chicken meatballs along with some of my cooking tips below, or Jump to Recipe directly.
How to make French Onion Chicken Meatballs
With about 20 minutes of prep and 30 minutes of cook time, these chicken French onion meatballs will be ready to serve in under an hour. I’ve written the recipe so that you can do a few of the steps concurrently, which is an efficient use of your time while the onions are caramelizing for the sauce.
Start by preheating the oven to 400 degrees F. Meanwhile, mix a pound of ground chicken, bread crumbs, an egg, a packet of dry French onion soup mix, and minced garlic together in a medium mixing bowl until the ingredients are well incorporated. Roll the meat mixture into sixteen 1.5-inch meatballs.
To start the caramelized onion sauce, melt butter (I recommend using real butter, not margarine, for this recipe) in a saucepan over medium heat. Add thinly sliced onions and sugar to the butter, then saute until the onions are softened (about 12 minutes).
While the onions are sauteing, heat some olive oil in an oven-safe skillet over medium-high heat. I’m a big fan of Le Creuset, so I made this in my 3.5-quart enameled cast iron braiser for this recipe. Side note- this braiser is my number one favorite Le Creuset investment. It gets used nearly daily in my house!
Add the meatballs to the skillet and cook, flipping occasionally, until the edges are browned (about 4 minutes).
Transfer the skillet to the preheated oven and bake until the meatballs are no longer pink in the center (about 15 minutes). Check the meatballs halfway through and flip if they are browning too much on the bottom.
While the meatballs are baking, continue working on your caramelized onion sauce. After the onions have softened, add some red wine, salt, and pepper to the onions and stir. Cook for 3 minutes over medium heat, then stir in beef broth and thyme. Bring it to a boil, then reduce the heat to low and slowly stir in some flour to thicken the sauce. Cook until it has slightly thickened (2 to 3 minutes more).
Remove the skillet of meatballs from the oven and pour the onion sauce on top.
Cover everything evenly with shredded Gruyere cheese and return the skillet to the oven until the cheese has melted (about 5 minutes).
Oh, man. Sooo yummy!
You can serve the meatballs with egg noodles or some seasoned red potatoes and French bread on the side. Here’s the French Onion Chicken Meatballs recipe! Bon appétit!