French Onion Chicken Meatballs

These French Onion Chicken Meatballs are infused with so much flavor! These are everything you love about a classic french onion soup-in meatball form! Serve these with mashed potatoes or rice and your favorite vegetables, and you have a tasty family dinner everyone will love!

Author: thepounddropper.com

Prep Time10 minutes

Cook Time40 minutes

Additional Time5 minutes

Total Time45 minutes

Ingredients

• 1 lb. lean ground chicken, I like 96% lean ground chicken breast
• 1 large egg 
• 2 garlic cloves, minced
• 2 Tbsp grated parmesan
• 1/4 cup seasoned bread crumbs
• 2 Tbsp of fresh thyme, minced 
• 1/2 tsp salt
• 1/4 tsp black pepper

Onion Sauce Ingredients:

• 2 medium onions, thinly sliced
• 2 Tbsp light butter- I use Land O’Lakes light butter
• 1 ½ cups low sodium chicken or beef broth
• 1/4 cup dry white wine (this is optional but adds amazing flavor to the sauce)
• 2 tsp Worcestershire sauce
• 2 Tbsp all purpose flour or gluten-free flour
• 1/4 cup gruyere cheese, shredded or grated

Instructions

1. Heat a large oven-safe skillet over medium-low heat and add the light butter. Stir in the onions.
2. Cook until the onions caramelize, about 35 to 40 minutes; stirring often. Meanwhile, make and bake the meatballs while the onions are caramelizing.
3. Preheat the oven to 350 degrees.
4. In a large bowl, combine the ground chicken, egg, breadcrumbs, Parmesan, minced fresh thyme, garlic, salt, and pepper. Mix until balls are just combined – do not over mix. 
5. Using your hands or cookie scoop form the mixture into 1-inch meatballs. (I like to use a cookie scoop to form my meatballs.)
6. Place the meatballs on a baking sheet lined with parchment paper, about 1-inch apart and bake for 20–25 minutes or until the meatballs are cooked through or they reach an internal temperature of 165ºF. Remove from oven and set aside. 
7. Once the onions are golden brown, sprinkle flour on top of the onions and cook for 30 seconds.
8. Continue stirring and slowly add the beef broth, dry white wine (optional), and Worcestershire sauce. Let the sauce simmer for 5-8 minutes or until the sauce thickens.
9. Add the cooked meatballs into the skillet with the sauce. 
10. Sprinkle the Gruyere cheese over the meatballs. Cover and simmer until cheese is melted.
11. Serve warm over rice, mashed potatoes, or your favorite steamed veggies!
12. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Smartpoints: GREEN: 6 smartpoints per serving BLUE/PURPLE: 5 smartpoints per serving

6 WW Points® per serving if using dry white wine in sauce

5 WW Points® per serving if you omit the dry white wine in sauce

Nutrition Information: YIELD: 5 SERVING SIZE: 4 meatballs Amount Per Serving: CALORIES: 336 TOTAL FAT: 5g CHOLESTEROL: 98mg SODIUM: 745mg CARBOHYDRATES: 22g FIBER: 2g SUGAR: 3g PROTEIN: 29g