Description
French Onion Meatballs combine the rich, caramelized sweetness of slow-cooked onions with lean ground turkey or chicken, melted Gruyere, and Parmesan cheese, baked to juicy perfection. This comforting dish is ideal for serving over sourdough bread or as a savory main course packed with flavor and a lovely cheesy crust.
Ingredients
Scale
For the Onions
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- Pinch of salt
For the Meatballs
- 1 pound lean ground turkey or chicken (94% lean)
- 2 garlic cloves, minced
- 1/2 cup finely grated Gruyere cheese (plus extra 1/2 cup for topping)
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 cup seasoned bread crumbs
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 to 2 tablespoons olive oil, for browning the meatballs
For the Sauce
- 1 ½ cups chicken or beef stock
- 1 teaspoon flour
Instructions
- Caramelize the Onions: Heat a large oven-safe skillet over medium-low heat and add 2 tablespoons olive oil. Add the thinly sliced onions with a big pinch of salt and cook, stirring often, until the onions become golden brown and caramelized, about 30 to 40 minutes. Stir frequently to prevent burning. Once done, transfer half of the caramelized onions to a plate to cool.
- Preheat the Oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the meatballs after searing.
- Prepare the Meatball Mixture: Chop the cooled caramelized onions you set aside to make them easier to mix into the meatballs. In a mixing bowl, combine the ground turkey or chicken, minced garlic, ½ cup grated Gruyere, Parmesan, seasoned bread crumbs, fresh parsley, dried thyme, salt, pepper, and the chopped caramelized onions. Mix everything just until combined; avoid overmixing to keep the meatballs tender.
- Form the Meatballs: Wet your hands with water to prevent sticking and shape the mixture into approximately 1-inch meatballs. It’s fine if they are not perfectly round.
- Brown the Meatballs: Heat the same skillet over medium heat and add 1 to 2 tablespoons olive oil. Arrange the meatballs in a single layer and cook, turning occasionally, until all sides are browned, about 1 to 2 minutes per side.
- Prepare the Sauce Mixture: In a shaker cup or water bottle, combine the chicken or beef stock with 1 teaspoon flour. Shake vigorously for about 30 seconds to blend well and dissolve any lumps.
- Add Sauce and Finish Baking: Pour the stock and flour mixture into the skillet with the browned meatballs. Add the remaining caramelized onions on top and evenly sprinkle the rest of the Gruyere cheese over the meatballs. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the meatballs are cooked through with an internal temperature of 165 degrees F (74 degrees C).
- Serve: Serve the French Onion Meatballs immediately, ideally over slices of sourdough bread or as a meatball melt topped with extra cheese if desired.
Notes
- Caramelizing onions takes time but adds deep flavor; to speed up, add 1 teaspoon of sugar, honey, or maple syrup but watch carefully to avoid burning.
- Use lean ground turkey or chicken at 94% fat content for healthier meatballs with good texture.
- Mix meatball ingredients gently to avoid tough meatballs.
- Wet your hands before forming meatballs to prevent sticking and uneven shaping.
- Browning the meatballs before baking adds flavor and helps them hold shape.
- For an added cheesy crust, sprinkle extra Gruyere before baking.
- These meatballs are great served on sourdough bread for a delicious meatball melt sandwich.
Nutrition
- Serving Size: 2 meatballs
- Calories: 190
- Sugar: 4g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
