Preheat oven to 425 F degrees. Line a large baking sheet with
parchment paper.
Make meatballs- In a large bowl, combine ground chicken, gruyere
cheese, bread crumbs, parsley, egg, salt and pepper. Form into 15
meatballs, then place onto the prepared baking sheet and bake
until golden and cooked through, about 25 minutes.
Make sauce- In a large skillet over medium-low heat, melt butter
and add olive oil. Add onions and cook until very soft and golden,
25 minutes, stirring often. Be patient, you want to cook these
onions slowly. If the heat is too high they will quickly burn. Add
garlic and cook until fragrant, 1 minute more. Add broth, thyme
and season with salt and pepper. Bring to a boil, then reduce heat
and let simmer until slightly thickened, another 10 minutes.
Finish the dish- Add the meatballs to skillet and sprinkle with
gruyere cheese. Cover and cook until meatballs are warmed
through and cheese is melty, 5 minutes, or place your skillet under
the broiler for 3 to 5 minutes until slightly golden. Serve warm,
garnished with thyme.
Originally Submitted
3/20/2022
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