CookPal AI
French Onion Chicken Meatballs

French Onion Chicken Meatballs

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Meat

    • 🍗 1 pound ground chicken

  • Pantry staples

    • ½ cup bread crumbs
    • 1 (1 ounce) package dry French onion soup mix
    • 🥚 1 egg
    • 🧄 1 teaspoon minced garlic
    • 🧈 2 tablespoons butter
    • 1 tablespoon white sugar
    • 1 tablespoon olive oil
    • ⅓ cup red wine
    • 🧂 ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 tablespoon all-purpose flour

  • Vegetables

    • 🧅 2 medium onions, thinly sliced

  • Broth

    • 1 ½ cups beef broth

  • Herbs and spices

    • ½ teaspoon dried thyme

  • Cheese

    • 🧀 6 ounces Gruyère cheese, shredded

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C).

2

Combine ground chicken, bread crumbs, onion soup mix, egg, and garlic in a medium bowl until well incorporated; form into sixteen 1 ½-inch meatballs.

3

Melt butter in a saucepan over medium heat. Add onions and sugar; cook until onions are softened, about 720 seconds.

4

Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs; cook, flipping occasionally, until edges are browned, about 240 seconds.

5

Transfer skillet to the preheated oven; bake meatballs until no longer pink in centers, about 900 seconds. Check meatballs halfway through; flip if they are browning too much on the bottom.

6

Stir red wine, salt, and black pepper into onions; cook over medium heat for 180 seconds. Stir in beef broth and thyme; bring to a boil. Reduce heat to low; slowly stir in flour. Cook until slightly thickened, 120 to 180 seconds more.

7

Remove meatballs from the oven; pour onion sauce over top. Cover with Gruyère cheese; return skillet to the oven until melted, about 300 seconds.

NUTRIENTS

Per 1 serving

🔥

537

Calories

  • 45
    Protein
  • 25
    Carbs
  • 27
    Fats

💡 Serve meatballs with egg noodles, seasoned red potatoes, or French bread for a complete meal.Use freshly shredded Gruyère cheese for the best melting and flavor.Cook onions slowly to caramelize them, which enhances their sweetness and adds depth to the sauce.