French Onion Chicken Meatballs
Preparation Time: 20 min
Cooking Time: 40 min
Serves 2
INGREDIENTS
For the Meatballs:
- 2 tbsp extra-virgin olive oil (for greasing 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
For the Sauce:
- 4 tbsp butter
- 1 container Reese Original Caramelized Onions
- 2 cloves garlic, minced
- 2 cup low-sodium beef broth
- 2 tsp freshly chopped thyme, extra for garnish
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cup shredded Gruyère
DESCRIPTION
Whip up a meal that tastes like it’s been cooking all day with Reese heat and eat Original Caramelized Onions. Our onions are slow simmered and double caramelized to add a deep, rich flavor to your dishes instantly. Perfect for our quick and delicious French Onion Chicken Meatballs—simply heat and serve for a family-favorite meal in minutes!
DIRECTIONS
- Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and lightly grease with olive oil.
- Make the meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and minced garlic. Season with kosher salt and freshly ground black pepper. Form the mixture into 16 meatballs and place them on the prepared baking sheet. Bake until the meatballs are golden and cooked through, about 25 minutes.
- Prepare the sauce: While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the minced garlic, and cook until the garlic is fragrant, about 1 minute. Pour in the beef broth and add the chopped thyme, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer until slightly thickened, about 10 minutes.
- Add the baked meatballs and Reese Original Caramelized Onions to the skillet and sprinkle with shredded Gruyère. Cover and cook until the meatballs are warmed through and the cheese is melted, about 5 minutes. Serve warm, garnished with extra thyme.