Introduction
These French Onion Chicken Meatballs take all the deep, rich flavors of classic French onion soup and turn them into a hearty, comforting dish. Juicy chicken meatballs are seasoned with caramelized onions, thyme, and Parmesan, then baked until golden. They’re finished in a warm, savory beef broth and topped with melty Gruyère cheese for the ultimate bite. Serve them with crusty bread or mashed potatoes to soak up all that delicious broth!
Ingredients
- 1 pound ground chicken
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup beef broth
- 1 cup shredded Gruyère cheese
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Caramelize the onions – Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown. Stir in minced garlic and cook for another minute. Remove from heat and let cool.
- Prepare the meatball mixture – In a large bowl, mix ground chicken, caramelized onions, garlic, breadcrumbs, Parmesan, parsley, egg, Worcestershire sauce, thyme, salt, and pepper. Combine gently without overmixing.
- Shape the meatballs – Form into 1.5-inch meatballs and place on a parchment-lined baking sheet.
- Bake for 20-25 minutes, or until cooked through and golden brown.
- Simmer in broth – In a saucepan, bring beef broth to a simmer. Add baked meatballs and cook for 5 more minutes.
- Melt the cheese – Top meatballs with shredded Gruyère. Broil for 1-2 minutes until cheese is bubbly and golden.
- Serve hot with extra broth and crusty bread or mashed potatoes for the perfect cozy meal.
Notes
- Caramelizing the onions properly is key to getting that rich, deep flavor. Be patient and let them turn golden brown.
- For extra crispiness, pan-sear the meatballs before baking them.
- Make it low-carb by swapping the breadcrumbs for almond flour.
- Serving suggestions: These meatballs pair beautifully with mashed potatoes, buttered noodles, or crusty bread.
Helpful Tips
- Caramelize the onions slowly for the best flavor – Cooking onions over medium-low heat for a longer time (about 15 minutes) instead of rushing them at high heat will bring out their natural sweetness and deepen the flavor, just like in classic French onion soup. Stir occasionally to prevent burning.
- Don’t overmix the meatball mixture – Gently mix the ingredients until just combined to keep the meatballs tender and juicy. Overmixing can make them dense and tough. If possible, use your hands for better control.
- Use a cookie scoop for evenly sized meatballs – This helps ensure uniform cooking, so all the meatballs finish at the same time. If shaping by hand, lightly oil your palms to prevent sticking.
Serving Suggestions
- Pair with crusty bread for the ultimate French onion soup experience – The rich broth and melty cheese are perfect for dipping toasted baguette slices, just like the traditional soup. Butter and lightly toast the bread for extra flavor.
- Serve over mashed potatoes or buttered noodles – The creamy texture of mashed potatoes or the buttery goodness of egg noodles pairs beautifully with the beefy broth and savory meatballs. This makes for a heartier meal.
- Make it a sandwich! – Place the meatballs in a toasted hoagie roll, spoon over some broth, and top with extra melted Gruyère. Broil for a minute to create a French onion meatball sub that’s cheesy, rich, and satisfying.
Substitutions and Variations
- Swap ground chicken for turkey or beef – While ground chicken keeps these meatballs lean and light, ground turkey works just as well. For a richer taste, use ground beef, which pairs well with the beef broth and Gruyère cheese.
- Make it gluten-free – Substitute the breadcrumbs with almond flour or crushed gluten-free crackers. Be sure to check that your Worcestershire sauce is also gluten-free, as some brands contain wheat-based ingredients.
- Try a different cheese – Gruyère is classic for French onion flavors, but if you don’t have it, try Swiss, Provolone, or even mozzarella for a similar melty, gooey finish. If you like a sharper bite, white cheddar is another great option.
Conservation and Storage
- Store leftovers in an airtight container – Once cooled, place the meatballs and broth in an airtight container and refrigerate for up to 4 days. Keeping them in broth helps prevent them from drying out and keeps them flavorful when reheated.
- Freeze for long-term storage – For longer storage, freeze the cooked meatballs separately on a baking sheet before transferring them to a freezer-safe bag or container. This prevents them from sticking together. Store for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently for best texture – To maintain tenderness, reheat the meatballs in a saucepan over low heat with a little broth. If microwaving, cover with a damp paper towel to prevent drying out. If reheating from frozen, add directly to simmering broth for a few extra minutes.
Common Mistakes to Avoid
- Not caramelizing the onions properly – Rushing the onions on high heat will burn them rather than caramelizing them. Take your time and cook them over medium-low heat for that deep, sweet flavor essential to French onion dishes.
- Overmixing the meatball mixture – Overworking the mixture compacts the meat, resulting in dense and tough meatballs. Mix until just combined to keep them light and juicy. If the mixture feels too sticky, lightly wet your hands before shaping.
- Skipping the broth simmering step – Baking alone cooks the meatballs, but simmering them in beef broth infuses them with extra moisture and a rich, savory depth. Don’t skip this step if you want restaurant-quality flavor!
Frequently Asked Questions
-
Can I make these meatballs ahead of time?
Yes! You can prepare the meatball mixture and shape them a day ahead. Store them covered in the refrigerator until ready to bake. You can also bake them in advance and reheat them in broth before serving. -
What can I serve these with besides mashed potatoes or bread?
They pair well with roasted vegetables, rice, or even a simple green salad to balance the richness. You can also serve them over polenta for a creamy, comforting dish. -
Can I use pre-shredded cheese instead of fresh Gruyère?
While pre-shredded cheese is convenient, it often contains anti-caking agents that prevent smooth melting. For the best texture and flavor, shred fresh Gruyère yourself. -
How do I make this dish lower in sodium?
Use low-sodium beef broth and skip or reduce the added salt. You can also opt for a low-sodium Worcestershire sauce or replace it with a splash of balsamic vinegar for depth of flavor.
Conclusion
French Onion Chicken Meatballs bring the cozy, comforting flavors of classic French onion soup into a hearty, protein-packed dish. With tender chicken meatballs infused with caramelized onions, savory beef broth, and melty Gruyère cheese, this recipe is both satisfying and full of rich, deep flavors.
Whether served with crusty bread, creamy mashed potatoes, or buttery noodles, these meatballs make for an unforgettable meal. Plus, with easy storage and reheating options, you can enjoy them fresh or as a delicious meal prep option.
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French Onion Chicken Meatballs
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These French Onion Chicken Meatballs take all the deep, rich flavors of classic French onion soup and turn them into a hearty, comforting dish. Juicy chicken meatballs are seasoned with caramelized onions, thyme, and Parmesan, then baked until golden. They’re finished in a warm, savory beef broth and topped with melty Gruyère cheese for the ultimate bite. Serve them with crusty bread or mashed potatoes to soak up all that delicious broth!
Ingredients
- 1 pound ground chicken
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup beef broth
- 1 cup shredded Gruyère cheese
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Caramelize the onions – Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown. Stir in minced garlic and cook for another minute. Remove from heat and let cool.
- Prepare the meatball mixture – In a large bowl, mix ground chicken, caramelized onions, garlic, breadcrumbs, Parmesan, parsley, egg, Worcestershire sauce, thyme, salt, and pepper. Combine gently without overmixing.
- Shape the meatballs – Form into 1.5-inch meatballs and place on a parchment-lined baking sheet.
- Bake for 20-25 minutes, or until cooked through and golden brown.
- Simmer in broth – In a saucepan, bring beef broth to a simmer. Add baked meatballs and cook for 5 more minutes.
- Melt the cheese – Top meatballs with shredded Gruyère. Broil for 1-2 minutes until cheese is bubbly and golden.
- Serve hot with extra broth and crusty bread or mashed potatoes for the perfect cozy meal.
Notes
- Caramelizing the onions properly is key to getting that rich, deep flavor. Be patient and let them turn golden brown.
- For extra crispiness, pan-sear the meatballs before baking them.
- Make it low-carb by swapping the breadcrumbs for almond flour.
- Serving suggestions: These meatballs pair beautifully with mashed potatoes, buttered noodles, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking & Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
Keywords: French onion chicken meatballs, caramelized onion meatballs, chicken meatballs with Gruyère, savory meatballs, French-inspired recipes, comfort food, easy weeknight dinner