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french onion chicken meatballs
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4 from 1 vote

French Onion Chicken Meatballs in Sauce

These easy and delicious Skillet French Onion Chicken Meatballs in Sauce are a breeze to make, and packed with French onion flavor and plenty of gooey cheese. Serve them over a bed of egg noodles for a tasty meal easy enough for a weeknight!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Keyword: french onion soup, ground chicken
Servings: 6

Equipment

  • 1 large 10-12" cast iron skillet
  • rimmed baking sheet
  • parchment paper or cooking spray

Ingredients

Meatballs

  • 1 lb ground chicken
  • 4 oz shredded Gruyere cheese
  • ½ cup fresh torn mozzarella cheese
  • 1 teaspoon Gravy Master or Kitchen Bouquet (browning liquid- see link in directions)
  • 1 onion soup mix packet (such as Lipton)
  • ½ small onion, minced
  • 3 cloves fresh garlic, minced
  • 1 large egg
  • ¼ cup Panko breadcrumbs

Sauce/Topping

  • 4 tablespoon butter
  • 2 medium onions, thinly sliced
  • ½ tablespoon sugar
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 3 tablespoon all-purpose flour
  • 3 cups beef stock or broth
  • ½ teaspoon dried thyme
  • 1 tsp Gravy Master or Kitchen Bouquet
  • 8 oz shredded Gruyere cheese
  • ½ cup fresh torn mozzarella cheese
  • salt and pepper, to taste

Instructions

  • Making the Meatballs
    1. Preheat oven to 400 degrees.
    2. Add all meatball ingredients to a large mixing bowl, and combine with hands until everything just comes together, being careful not to over mix.
    3. Roll mixture gently in 1.5” to 2” balls. Transfer to a baking sheet lined with parchment, or sprayed with cooking spray.
    4. Bake in preheated oven for 20-25 minutes, until cooked through.
    5. Reduce oven temperature to 350 degrees after baking the meatballs.
    Making the Sauce
    1. While the meatballs bake, make the sauce.
    2. In a large cast iron skillet, melt the butter over medium heat.
    3. Once butter is melted, add onions and season with salt, pepper and thyme.
    4. Cook, stirring occasionally until softened- 5-6 minutes.
    5. Add the sugar and toss to coat with the onions Cook 3-4 minutes more, stirring occasionally- until the onions take on a darker caramel color.
    6. Add the wine and and stir. Cook until wine is mostly evaporated, stirring occasionally for 6-8 minutes.
    7. Add the flour and toss to coat well, until all flour is combined with the onions.
    8. Slowly whisk in the beef broth until fully combined. Add the Gravy Master and cook, stirring until thickened, 8-12 minutes.
    9. Taste -and season with salted pepper to taste.
    10. Turn off heat.
    11. Add the meatballs to sauce and cover with shredded gruyere and torn mozzarella.
    12. Transfer skillet to 350 degree oven and bake for 20 minutes.
    13. Optional: Broil on high 2-4 minutes on middle rack for crispy cheese!