Name: French Onion Chicken Meatballs
Ingredients: 1 lb ground chicken (93% lean ideal); 1 egg (or flax egg: 1 tbsp ground flax + 3 tbsp water, sit 5 mins); 5 garlic cloves, minced (or 1.5 tbsp jarred); 1 tsp salt; 1 tsp black pepper; ⅓ cup almond meal (or panko/breadcrumbs); ⅓ cup grated Parmesan (or Grana Padano, Pecorino Romano); ⅓ cup finely chopped fresh parsley (or 1 tbsp dried); 1 medium onion, finely chopped; 2 tbsp butter; 2 tbsp olive oil; 2 large yellow onions, thinly sliced pole-to-pole; 4 garlic cloves, minced; 1½ cups low-sodium beef broth (or veggie broth); 1 tbsp fresh thyme (or 1 tsp dried); 1 tsp onion powder; 1 tsp salt; 1 tsp ground black pepper; 4 oz shredded Gruyère; 6 oz shredded Havarti (or Swiss, Fontina, Provolone)

Description

Hey, kitchen friend! If you love the rich, soul-warming flavors of French onion soup but want something heartier and fork-friendly, these cheesy chicken meatballs swimming in caramelized onions are your dream come true. Juicy meatballs, jammy onions, and a luscious cheese blanket—pure comfort food magic!

Ingredients

Scale

For the Chicken Meatballs

1 lb ground chicken (93% lean ideal)
1 egg (or flax egg: 1 tbsp ground flax + 3 tbsp water, sit 5 mins)
5 garlic cloves, minced (or 1.5 tbsp jarred)
1 tsp salt
1 tsp black pepper
⅓ cup almond meal (or panko/breadcrumbs)
⅓ cup grated Parmesan (or Grana Padano, Pecorino Romano)
⅓ cup finely chopped fresh parsley (or 1 tbsp dried)
1 medium onion, finely chopped

For the French Onion Sauce

2 tbsp butter
2 tbsp olive oil
2 large yellow onions, thinly sliced pole-to-pole
4 garlic cloves, minced
1½ cups low-sodium beef broth (or veggie broth)
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp onion powder
1 tsp salt
1 tsp ground black pepper
4 oz shredded Gruyère
6 oz shredded Havarti (or Swiss, Fontina, Provolone)

Instructions

1. Prep & Bake Meatballs

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
In a bowl, gently combine all meatball ingredients. Avoid overmixing!
Roll into 1½-inch balls and place evenly spaced on the sheet.
Bake 15–18 mins until golden and cooked through (internal temp 165°F).

2. Caramelize Onions

In an oven-safe skillet, heat butter and olive oil over medium-low.
Add sliced onions and cook, stirring often, for 25–30 mins until deep amber and jammy. Patience is key!
Stir in garlic, thyme, onion powder, salt, and pepper; cook 1 more min.
Pour in broth, scrape pan to loosen browned bits, simmer 5–7 mins until slightly reduced.

3. Assemble & Broil

Nestle meatballs into the onion sauce; spoon sauce over top.
Sprinkle Gruyère and Havarti evenly over everything.
Switch oven to broil; place skillet on middle rack. Broil 2–3 mins until cheese is golden and bubbly. Watch closely!

Notes

Low & slow wins the onion race—no shortcuts!
Baking meatballs keeps them juicy and intact.
Pre-shred cheese yourself for melty perfection.
Double caramelized onions and freeze half for future meals!

Nutrition

Calories: 420 kcal per serving
Sodium: 620mg
Fat: 27g
Carbohydrates: 9g
Fiber: 1g
Protein: 34g