French Onion Meatballs

By Judy [665 Posts, 17,168 Comments]

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

Ingredients:

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

Steps:

Preheat oven to 425 degrees F. Line a large baking sheet with foil and rub with oil.

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.

Several uncooked meatballs on aluminum foil.

Several cooked meatballs on aluminum foil.

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.

Adding broth to the onions, making a French onion sauce.

A French onion sauce with finely chopped onion.

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.

Adding cheese to the French onion meatballs.

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By katrinehandlang7 [17 Posts, 20 Comments]

December 7, 20200 found this helpful

You're making me hungry!!! That looks so good, thank you for sharing!!

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By Cooking With Lila Marsh [1 Comment]

January 3, 20210 found this helpful

Amazing Recipe

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By Catherine [13 Posts, 451 Comments]

January 8, 20210 found this helpful

Do you know that we are not allowed anymore to call the french Gruyère "Gruyère" only the swiss cheese can be called Gruyère. The french equivalent is Emmental now. The official swiss Gruyère is expensive but it is true that it takes more time to make it than the french Emmental and the swiss Gruyère is much more tasty.

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