Description
Inspired by the cozy charm of French onion soup, these meatballs are juicy, cheesy, and infused with sweet caramelized onions and herbs. With melty cheese and a rich, herby pan sauce, it’s like your favorite soup—reimagined in every bite-sized, bake-perfect ball.
Ingredients
Caramelized Onions:
3 tbsp olive oil
3 large onions (white, yellow, or red), halved and thinly sliced
2 tbsp balsamic vinegar
Meatballs:
1 lb (500g) ground chicken
3 garlic cloves, minced
1¼ cups shredded mozzarella or Gruyère cheese (divided)
¼ cup breadcrumbs
1 large egg
2–3 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
½ tsp salt
½ tsp ground black pepper
Cooking oil spray
Sauce:
1¾ cups beef or chicken stock
1 tbsp corn flour (cornstarch)
3–4 thyme sprigs
Instructions
Caramelize the Onions: In a skillet, heat olive oil over medium-low. Add onions and cook slowly, stirring often, for 20–25 minutes until deeply golden. Stir in balsamic vinegar in the last 5 minutes. Cool slightly.
Make the Meatballs: In a bowl, combine ground chicken, garlic, 1 cup cheese, breadcrumbs, egg, parsley, thyme, salt, and pepper. Mix in half the caramelized onions.
Roll into 1½-inch meatballs. Place on a parchment-lined baking sheet and spray lightly with oil.
Bake at 400°F (200°C) for 18–20 minutes until golden and cooked through.
Make the Sauce: In a skillet, add stock and bring to a simmer. Whisk in corn flour slurry (corn flour + a bit of water). Add remaining onions and thyme sprigs. Simmer until slightly thickened.
Add meatballs to sauce and sprinkle with remaining cheese. Broil or bake until bubbly and golden.
Notes
Savory, cheesy, and full of deep onion flavor—these meatballs bring French bistro vibes right to your kitchen table.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350 per serving
- Sugar: 5g per serving
- Fat: 20g per serving
- Carbohydrates: 9g per serving
- Fiber: 1g per serving
- Protein: 30g per serving