French Onion Meatballs

Gold Post Medal for All Time! 677 Posts
November 3, 2020

Meatballs in French onion sauce.This is a wildly popular recipe in a neighborhood food group I belong to. I used ground turkey, fresh parsley from my garden instead of the thyme, chopped onions I had frozen previously, and Swiss cheese instead of the pricey Gruyere.


With all the changes, it was still a fantastic meal.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: I hour

Yield: 4


  • Meatballs
  • 2 Tbsp extra-virgin olive oil, for baking sheet
  • 1 lb ground chicken
  • 1/2 cup shredded Gruyère
  • 1/4 cup bread crumbs
  • 2 Tbsp freshly chopped parsley
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • Freshly ground black pepper
  • Sauce
  • 4 Tbsp butter
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tsp freshly chopped thyme, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cup shredded Gruyère
Ingredients for French onion meatballs.


  1. Preheat oven to 425 degrees F. Line a large baking sheet with foil and rub with oil.
  2. Make meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through, 25 minutes.
  3. Several uncooked meatballs on aluminum foil.
    Several cooked meatballs on aluminum foil.

  4. Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add onions and cook until very soft and golden, 25 minutes, stirring often. Add garlic and cook until fragrant, 1 minute more. Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes.
  5. Sauteeing onion in a frying pan.
    The cooked onion mixture.
    Adding broth to the onions, making a French onion sauce.
    A French onion sauce with finely chopped onion.
  6. Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes. Serve warm, garnished with thyme.
  7. Adding cheese to the French onion meatballs.

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