Description
Delicious French Onion Chicken Meatballs featuring tender ground chicken mixed with savory ingredients, topped with caramelized onions and melted cheese. This low-carb dish is baked to perfection, combining rich flavors from sweet onions, garlic, and fresh herbs, making it an elegant yet simple meal perfect for weeknights or entertaining guests.
Ingredients
Meatballs
- 1 lb ground chicken (lean or thighs)
- 1 medium sweet onion (grated and drained)
- 1 egg
- 4 cloves garlic (grated)
- ⅓ cup potato chips (crushed, measured after crushing)
- ⅓ cup Parmesan cheese (grated)
- ⅓ cup parsley (or cilantro, finely chopped)
- 1 ½ tsp kosher salt
French Onion Sauce
- 2 large sweet onions (thinly sliced)
- 6 cloves garlic (minced)
- 2 tbsp unsalted butter
- 3 tbsp olive oil
- 1 ½ cups beef broth
- 6 sprigs fresh thyme (plus more for garnish)
- 1 tsp kosher salt
- 7 slices Havarti cheese (or substitute with 2 cups Gruyere cheese)
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, grated and drained sweet onion, egg, grated garlic, crushed potato chips, grated Parmesan cheese, chopped parsley (or cilantro), and 1 ½ teaspoons kosher salt. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated.
- Form Meatballs: Using a 1½-inch cookie scoop, portion the chicken mixture onto the parchment-lined baking sheet. Wet your hands and gently shape the scooped mixture into uniform meatballs, placing them back on the baking sheet for even cooking.
- Bake Meatballs: Place the meatballs in the preheated oven and bake for 8 to 10 minutes, or until the internal temperature reaches 165°F. Keep the oven on to prepare for melting the cheese later.
- Prepare French Onion Sauce: While the meatballs bake, heat a large oven-safe skillet over medium-low heat. Add olive oil, then the thinly sliced onions and 1 teaspoon kosher salt. Cook, stirring frequently, until the onions become very soft and golden brown, about 20 minutes. Add the butter halfway through cooking to enrich the flavor.
- Add Garlic and Simmer: Stir in the minced garlic and cook for one more minute. Then add fresh thyme sprigs and beef broth. Bring the mixture to a boil, reduce heat, and let it simmer until slightly thickened, around 5 minutes.
- Assemble and Top Meatballs: Transfer the baked meatballs to the skillet with the caramelized onions and broth. Spoon some onions over the meatballs, then layer with Havarti or Gruyere cheese slices.
- Melt Cheese in Oven: Place the entire skillet in the 450°F oven and bake for an additional 3 to 5 minutes until the cheese has melted thoroughly.
- Serve: Remove from the oven, garnish the meatballs with fresh parsley, and serve warm, enjoying the flavorful combination of tender meatballs and rich French onion sauce.
Notes
- To keep the meatballs moist, do not overbake; ensure internal temperature reaches 165°F.
- Substitute Havarti cheese with Gruyere cheese for a more traditional French onion flavor.
- If you prefer gluten-free, ensure potato chips used are gluten-free or substitute with crushed pork rinds.
- Use fresh thyme sprigs for the best aroma and taste in the sauce.
- Make sure to drain grated onion to avoid excess moisture which can make meatballs soggy.
- This recipe is low-carb friendly due to use of potato chips instead of breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
