Description
This French Onion Meatball Skillet recipe combines tender ground chicken meatballs with a rich, caramelized onion and Gruyère cheese sauce. Baked meatballs are simmered in a savory French onion soup-inspired sauce, topped with melted cheese, and served warm for a comforting and flavorful meal perfect for family dinners.
Ingredients
Scale
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 teaspoons kosher salt
- ½ teaspoon black pepper
French Onion Soup Sauce
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon kosher salt, plus more to taste
- 3 tablespoons 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 oven: Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Prepare to cook meatballs in batches if needed.
- Mix meatball ingredients: In a large bowl, combine ground chicken, minced onion, Gruyère and mozzarella cheeses, bread crumbs, minced garlic, beaten eggs, fresh thyme, kosher salt, and black pepper. Mix thoroughly until all ingredients are incorporated.
- Shape meatballs and bake: Form the mixture into approximately 32 meatballs and arrange them evenly on the prepared baking sheet. Bake in the oven for about 20 minutes, or until meatballs are golden and have reached an internal temperature of 160 degrees Fahrenheit. Remove from oven and set aside.
- Cook onions for sauce: While meatballs bake, heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and stir to coat in oil. Cook onions for 5 to 10 minutes, stirring occasionally.
- Caramelize onions: Add salt and butter to the onions. Continue cooking, stirring regularly to avoid burning, until onions become soft and golden brown. This step can take about 30 to 45 minutes for full caramelization.
- Add garlic and deglaze: Stir in minced garlic and cook for 1 minute. Then pour in the dry sherry or white wine, scraping the pan bottom to loosen any browned bits. Allow the alcohol to reduce by half.
- Add broth and herbs: Add beef broth and fresh thyme to the skillet. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until slightly thickened.
- Combine meatballs and sauce: Transfer the cooked meatballs into the skillet with the onion sauce. Sprinkle the shredded Gruyère cheese evenly over the top.
- Melt cheese and warm meatballs: Cover the skillet with a lid and cook over low heat for 5 to 10 minutes until the meatballs are warmed through and the cheese has melted.
- Serve: Garnish with fresh thyme if desired and serve warm. Ideal accompaniments include fresh bread or creamy mashed potatoes for a complete comforting meal.
Notes
- Caramelizing onions takes time for the best flavor; allow at least 30 minutes, ideally up to 45 minutes over medium to medium-low heat.
- Extra meatballs can be frozen for future meals.
- For a bubbly, golden cheese topping, broil the skillet for 1-2 minutes after adding cheese, if oven-safe.
- Substitute dry sherry or white wine with additional beef broth if preferred or to keep it non-alcoholic.
- Meat options can be varied with ground turkey, beef, pork, or lamb.
- Cheese variations include Swiss, Asiago, or white cheddar to suit your taste.
- Use gluten-free bread crumbs to make this recipe gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg