French Onion Chicken Meatballs Recipes

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FRENCH ONION CHICKEN MEATBALLS



French Onion Chicken Meatballs image

These skillet French onion chicken meatballs are a twist on French onion soup and make for a cozy cold-weather dinner. Caramelized onions are simmered in a rich sauce with chicken meatballs seasoned with herbes de Provence. Serve the meatballs with pasta, rice, or bread on the side or pile them into rolls for decadent meatballs subs.

Provided by April @ Girl Gone Gourmet

Categories     Dinner

Time 2h15m

Number Of Ingredients 15

2 tablespoons unsalted butter
3 white onions (about 2 pounds), sliced 1/4″ thick
1/4 dry white wine
1/4 cup dried breadcrumbs
1 teaspoon Herbes de Provence
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 egg
1 pound ground chicken
1 tablespoon olive oil
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
1/2 cup shredded Gruyere cheese
1/2 tablespoon chopped fresh parsley, for garnish (optional)

Steps:

  • Melt the butter in a 10-inch skillet over medium heat. Add the sliced onions (the pan will be very full). Cook the onions, stirring them occasionally, for about an hour or until they have turned a light golden-blonde colored. At this point, turn the heat to medium-low and keep cooking them, stirring occasionally, until they are soft and a deep golden brown in color, approximately 30 to 40 minutes longer.
  • Turn the heat back to medium and pour the wine into the pan with the onions. As it simmers, scrape up any browned bits off the bottom of the pan. Once the wine has cooked away transfer the onions to a clean plate.
  • In a large bowl, combine the breadcrumbs, herbs, salt, pepper, and egg. Add the ground chicken and, using a wooden spoon or your hands, mix it with the breadcrumb and egg mixture just until combined.
  • Scoop approximately one ounce of the mixture to form the meatballs. You should be able to make 16 meatballs.
  • Once the onions are ready and you've removed them from the pan, add the olive oil to that same pan. Heat it over medium heat. Place the meatballs in a single layer and cook them until they are browned on all sides. Transfer them to a clean plate.
  • In the same skillet, melt the butter over medium heat. Add the flour and whisk it with the butter until combined. Add about a 1/2 cup of the chicken stock and, whisking continuously, combine it with the butter and flour. As you whisk you should be scraping up any browned bits off the bottom of the pan.
  • Whisking continuously, add the rest of the chicken stock. Bring the pan to a boil and cook the sauce for about five minutes, or until it starts to thicken. Add the caramelized onions and stir to combine. Lower the heat to maintain a simmer. Add the meatballs to the sauce and continue cooking the sauce until it's glossy and thickened about five to ten minutes.
  • At this point, you can sprinkle the cheese over the meatballs and either cover the pan to melt the cheese or stick the pan under the broiler for a couple of minutes. Garnish the meatballs with parsley, if using.

Nutrition Facts : ServingSize 4 meatballs, Calories 483 calories, Sugar 6.8g, Sodium 658.2mg, Fat 31.4g, SaturatedFat 13.7g, UnsaturatedFat 15.8g, TransFat 0.1g, Carbohydrate 20.8g, Fiber 2.6g, Protein 30.2g, Cholesterol 192.2mg

FRENCH ONION CHICKEN MEATBALLS



French Onion Chicken Meatballs image

Richly seasoned meatballs baked with a rich French onion sauce and topped with melted Gruyere cheese make this a meal fit for hosting guests. Serve them with egg noodles or some seasoned red potatoes and French bread on the side.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken

Time 50m

Yield 4

Number Of Ingredients 16

1 pound ground chicken
½ cup bread crumbs
1 egg
1 (1 ounce) package dry French onion soup mix
1 teaspoon minced garlic
2 tablespoons butter
2 medium onions, thinly sliced
1 tablespoon white sugar
1 tablespoon olive oil
⅓ cup red wine
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups beef broth
½ teaspoon dried thyme
1 tablespoon all-purpose flour
6 ounces Gruyere cheese, shredded

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
  • Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
  • Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
  • Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
  • Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
  • Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.

Nutrition Facts : Calories 537.1 calories, Carbohydrate 25.1 g, Cholesterol 174.4 mg, Fat 26.7 g, Fiber 2.1 g, Protein 44.7 g, SaturatedFat 13.2 g, Sodium 1582.2 mg, Sugar 7 g

STUFFED FRENCH ONION CHICKEN MEATBALLS



Stuffed French Onion Chicken Meatballs image

This is such an easy weeknight meal. It can be made in 30 minutes and is especially delicious served with mashed potatoes. Make sure to use fresh mozzarella as regular mozzarella will not have the same melting properties.

Provided by thedailygourmet

Categories     Main Dish Recipes     Meatball Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 pound ground chicken
¾ cup panko bread crumbs
1 (1.4 ounce) package dry French onion soup mix (such as Knorr®), divided
1 pinch ground black pepper
2 ounces mini mozzarella balls
¾ cup water
1 tablespoon heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
  • Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
  • Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
  • Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
  • Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 20.8 g, Cholesterol 80 mg, Fat 5.9 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 2.9 g, Sodium 1127.5 mg, Sugar 0.6 g

QUICK FRENCH ONION MEATBALLS



Quick French Onion Meatballs image

Got this from Pillsbury. I threw it together one afternoon before my husband brought his poker gang over. The sauce was really quite delicious.

Provided by ratherbeswimmin

Categories     Meat

Time 4h40m

Yield 72 meatballs

Number Of Ingredients 4

2 (18 ounce) packages frozen cooked meatballs, partially thawed
1 (12 ounce) jar savory beef gravy
1 (1 ounce) package dry onion soup mix
1 tablespoon dry sherry

Steps:

  • Put meatballs in a slow cooker.
  • Mix together the gravy, soup mix, and sherry.
  • Pour over meatballs and mix slightly.
  • Cover and cook on low setting for 3 1/2 to 4 1/2 hours.

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