FRENCH ONION CHICKEN MEATBALLS
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
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
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
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
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
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
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
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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- Make meatballs: In a large bowl, combine ground chicken, gruyere cheese, bread crumbs, parsley, egg, salt and pepper. Form into 15 meatballs, then place onto the prepared baking sheet and bake until golden and cooked through, about 25 minutes.
- Make sauce: In a large skillet over medium-low heat, melt butter and add olive oil. Add onions and cook until very soft and golden, 25 minutes, stirring often. Be patient, you want to cook these onions slowly. If the heat is too high they will quickly burn. Add garlic and cook until fragrant, 1 minute more. Add broth, thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, another 10 minutes.
- Finish the dish: Add the meatballs to skillet and sprinkle with gruyere cheese. Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes, or place your skillet under the broiler for 3 to 5 minutes until slightly golden. Serve warm, garnished with thyme.
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