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Cheesy French Onion Meatballs Recipe

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4.1 from 58 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 4 servings (12-14 meatballs)
  • Diet: Low Fat

Description

These Cheesy French Onion Meatballs combine tender ground chicken or turkey meatballs stuffed with melted gruyère cheese, baked to golden perfection, and simmered in a rich, caramelized French onion sauce. The onions are thoughtfully caramelized for deep flavor, deglazed with white wine, and enriched with herbs and chicken broth to create a savory sauce that perfectly complements the cheesy meatballs. Serve over egg noodles, mashed potatoes, or a fresh green salad for a comforting and elegant meal.

Ingredients

French Onion Sauce

  • 2 tablespoons unsalted butter
  • 2 large Vidalia onions, thinly sliced
  • 1/2 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme (about 8–10 sprigs) or dried thyme
  • 1 1/2 cups chicken broth
  • Kosher salt & ground black pepper, to season

Cheesy Gruyère Meatballs

  • 1 pound 93% lean ground chicken or turkey
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 1 teaspoon herbes de Provence
  • 1 teaspoon finely chopped fresh thyme (about 8–10 sprigs) or dried thyme
  • 4 cloves garlic, finely chopped or grated
  • 1 large egg
  • 6 ounces gruyère cheese, cut into 1/2-inch cubes
  • Kosher salt & ground black pepper, to season
  • Nonstick cooking spray

Instructions

  1. Soften the onions: Melt 2 tablespoons of unsalted butter in a large, heavy-bottomed skillet over medium heat. Add the thinly sliced Vidalia onions and stir to coat them in butter. Cook the onions, stirring occasionally, for 10-12 minutes until softened and beginning to brown. Use this time to prepare the meatball mixture.
  2. Caramelize the onions: Reduce the heat to medium-low and season the onions with 1/2 teaspoon kosher salt. Continue cooking, stirring occasionally, for 20-30 minutes until the onions are tender, fragrant, and deeply browned. Adjust the heat as needed to allow slow caramelization and prevent burning, stirring more frequently as they get close to done.
  3. Prepare the meatball mixture: Preheat the oven to 400°F (200°C) and lightly spray a rimmed baking sheet with nonstick cooking spray. In a medium bowl, combine the panko breadcrumbs, olive oil, herbes de Provence, chopped thyme, garlic, and egg. Season with 1 teaspoon kosher salt and ground black pepper. Mix well with your hands, then add the ground chicken or turkey and gently mix just until combined, avoiding overmixing.
  4. Form and stuff the meatballs: Divide the mixture into 12-14 equal portions. For each, press the mixture into a 2-3 inch wide flat patty. Place a cube of gruyère cheese in the center and wrap the meat around the cheese to form a ball, sealing the edges tightly. Place each meatball on the prepared baking sheet.
  5. Bake the meatballs: Lightly spray the meatballs with cooking spray to achieve a golden finish. Bake in the preheated oven for 15-18 minutes or until cooked through and golden brown.
  6. Build the caramelized onion sauce: After the onions have caramelized, deglaze the skillet by slowly pouring in the white wine while scraping up browned bits with a wooden spoon. Increase heat to medium-high and simmer for 4-5 minutes until the wine reduces completely. Stir in the flour, Dijon mustard, Worcestershire sauce, and thyme to coat the onions, then add the chicken broth. Bring to a simmer and reduce slightly to thicken the sauce.
  7. Add meatballs and simmer: Nestle the baked meatballs into the caramelized onion sauce. Spoon sauce over the meatballs and simmer together for 5 minutes, gently stirring and turning the meatballs occasionally to coat them well in the sauce.
  8. Serve: Let the meatballs cool slightly, then serve over egg noodles, mashed potatoes, or with a simple green salad. For a special touch, sprinkle with toasty garlic herb breadcrumbs if desired. Enjoy your flavorful French onion meatballs!

Notes

  • Use dry white wine such as sauvignon blanc or pinot grigio for deglazing to add bright acidity to the sauce. If avoiding alcohol, substitute with additional chicken broth and a splash of white wine vinegar.
  • Ensure the meatball edges are well sealed around the cheese to prevent leaking during baking.
  • For a crispier finish, you can lightly spray or brush the meatballs with olive oil before baking.
  • Leftover garlic herb breadcrumbs can be made by toasting breadcrumbs with garlic powder, dried herbs, and a little olive oil. Sprinkle on top right before serving.
  • Ground turkey or chicken should be used lean to avoid excess grease in the meatballs.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-American

Find it online: https://saraflavors.com/cheesy-french-onion-meatballs-recipe/