Description
This French Onion Meatball Skillet recipe combines tender ground chicken meatballs with a rich, savory French onion soup sauce, loaded with caramelized onions and melted Gruyère cheese. Perfect for a comforting dinner served with fresh bread or creamy mashed potatoes.
Ingredients
Scale
For the Meatballs
- 2 pounds ground chicken, or turkey
- ½ onion, minced
- ½ cup Gruyère cheese, shredded
- ½ cup mozzarella cheese, shredded
- ⅓ cup bread crumbs
- 5 cloves garlic, minced
- 2 large eggs, beaten
- 1 teaspoon fresh thyme, chopped
- 1.5 teaspoon kosher salt
- ½ teaspoon black pepper
For the French Onion Soup Sauce
- 2 tablespoon olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon kosher salt, plus more to taste
- 3 tablespoon butter
- 4 cloves garlic, minced
- ½ cup dry sherry, or white wine (optional)
- 2 cups low-sodium beef broth
- 1 teaspoon fresh thyme, minced
- black pepper, to taste
- 2 cups Gruyère cheese, shredded
Instructions
- Preheat the oven: Set your oven to 400 degrees F and line a large baking sheet with parchment paper. You may need two baking sheets if cooking in batches.
- Prepare the meatball mixture: In a large bowl, combine ground chicken, minced onion, shredded Gruyère and mozzarella cheeses, bread crumbs, minced garlic, beaten eggs, fresh thyme, kosher salt, and black pepper. Mix thoroughly until fully combined.
- Form and bake meatballs: Shape the mixture into about 32 meatballs and arrange them evenly on the prepared baking sheet. Bake for approximately 20 minutes, or until golden brown and cooked through (internal temperature of 160 degrees F).
- Start the French onion sauce: While the meatballs bake, heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and stir well to coat with oil. Cook, stirring occasionally, for 5 to 10 minutes.
- Caramelize onions: Add 1 teaspoon kosher salt and butter to the skillet. Continue cooking the onions over medium heat, stirring as needed, until they are very soft and golden brown. This may take 30 to 45 minutes for best flavor.
- Add garlic and deglaze: Stir in minced garlic and cook for 1 minute. Pour in dry sherry or white wine (if using) and scrape the pan bottom to lift browned bits. Allow the alcohol to reduce by half.
- Simmer the sauce: Add beef broth, fresh thyme, and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer. Let the sauce thicken slightly for about 5 minutes.
- Combine meatballs and cheese: Add the baked meatballs to the skillet. Sprinkle shredded Gruyère cheese on top. Cover with a lid and cook for 5 to 10 minutes until the meatballs are warmed through and cheese is melted.
- Garnish and serve: Optionally garnish with fresh thyme. Serve warm with fresh bread or creamy mashed potatoes. Enjoy your rich, comforting French Onion Meatball Skillet!
Notes
- Caramelizing onions is a slow process; for best results, cook onions over medium to medium-low heat for at least 30 to 45 minutes until golden and deeply flavorful.
- If you have extra meatballs, they freeze well for future meals.
- Optional: After adding cheese and covering the skillet, broil in the oven for 1 to 2 minutes until cheese is bubbly and golden brown, if your skillet is oven-safe.
- Substitute dry sherry or white wine with extra beef broth if preferred or to keep it alcohol-free.
- You can use ground turkey, beef, pork, or lamb in place of chicken for different flavors.
- Cheese alternatives include Swiss, Asiago, or white cheddar cheeses for a tasty variation.
- Make this recipe gluten-free by using gluten-free bread crumbs instead of regular bread crumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
