French Onion Chicken Meatballs with Melted Gruyère

Spaghetti and meatballs is a beloved Italian classic, but there are plenty of delicious ways to reinvent it. These French Onion Chicken Meatballs are an excellent twist — flavorful, tender, and versatile. Made with ground chicken, they’re a lighter alternative to traditional beef meatballs without sacrificing any of the savory satisfaction.

The meatballs are baked until juicy and then simmered in a rich, creamy French onion-style sauce made from caramelized onions and beef broth. The sauce is finished with a blanket of melted cheese for extra comfort. Whether you serve them over pasta, piled on toasted bread, or stuffed into sandwiches, these meatballs make a cozy and crowd-pleasing meal.

Although the recipe involves a few steps, it’s straightforward and kitchen-time is reasonable. With efficient prep and baking, you can often have dinner ready in under 30 minutes; sometimes it may take closer to 45 minutes depending on how long you caramelize the onions. Either way, the result is well worth the time.

These baked chicken meatballs are coated in a sweet, savory French onion gravy from slowly cooked onions and a savory broth. A sprinkle of Gruyère and Havarti melts over the top for an irresistible finish. The texture is tender and satisfying — you may find yourself reaching for these instead of beef meatballs from now on.

Serving options are flexible. Serve the meatballs over your favorite pasta and spoon the onion gravy on top, or set them on toasted French bread for an open-faced treat. They’re great on their own as a main course, make excellent party appetizers, and can even be wrapped in lettuce for a low-carb option. Pair with a simple salad and garlic bread for a complete meal.

These meatballs are an excellent choice for potlucks or dinner parties — they travel well and are an instant hit on a buffet table. If you’re feeding a crowd or want leftovers, consider doubling the batch; they reheat nicely and the flavors often deepen after a day in the refrigerator.

Camelia

Easy French Onion Chicken Meatballs

Omg this was so good. Toasted french bread and poured over it ?

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Additional Time 5 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Main Dish

Calories: 200

IngredientsMethodNotes

Ingredients

• FOR THE CHICKEN MEATBALLS:
• 1 egg
• 5 garlic cloves minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/3 cup almond meal for gluten free version or bread crumbs if preferred
• 1/3 cup grated Parmesan cheese
• 1/3 cup parsley finely chopped
• 1 medium onion finely chopped
• 1 pound 93% lean ground chicken
• FOR THE FRENCH ONION SAUCE:
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 large yellow onions thinly sliced
• 4 large garlic cloves minced
• 1 1/2 cups beef broth
• 1 tablespoon fresh thyme
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 ounces shredded Gruyère cheese
• 6 ounces shredded Havarti cheese

Method

TO MAKE THE MEATBALLS:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, grated Parmesan, almond meal (or breadcrumbs), chopped parsley, finely chopped onion, egg, minced garlic, salt, and pepper. Mix gently until evenly combined.
3. Shape the mixture into meatballs using a 1½-inch scoop or by hand, and arrange them on the prepared baking sheet. Bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).

TO MAKE THE FRENCH ONION SAUCE:

1. While the meatballs bake, heat olive oil and butter in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring often, until very soft and golden brown, about 25 minutes.
2. Stir in the minced garlic and cook for an additional minute.
3. Add the beef broth, fresh thyme, onion powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.
4. Add the baked meatballs to the skillet and cook for about 5 minutes to let them absorb some sauce. Sprinkle the Gruyère and Havarti over the meatballs, cover the pan, and cook until the cheese melts, 3–5 minutes. Serve warm, garnished with fresh thyme if desired.

Notes

Weight Watchers Point Info:

6 Green Points

6 Blue Points

5 Smart Points