Name: French Onion Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 2 Tbsp. extra-virgin olive oil, for baking sheet; 1 lb. ground chicken; 1/2 cup shredded Gruyère; 1/4 cup bread crumbs; 2 Tbsp. freshly chopped parsley; 1 large egg, beaten; 2 cloves garlic, minced; 1 tsp. kosher salt; Freshly ground black pepper, to taste; 4 Tbsp. butter; 2 large onions, thinly sliced; 2 cloves garlic, minced; 2 cups low-sodium beef broth; 2 tsp. freshly chopped thyme, plus more for garnish; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 1/2 cups shredded Gruyère

There’s something irresistibly cozy about the combination of tender, savory meatballs and rich caramelized onions. This French Onion Chicken Meatballs Recipe elevates a classic comfort flavor in a fresh and satisfying way you'll want to make again and again.

A white pan filled with about sixteen golden-brown meatballs covered in melted white cheese and browned caramelized onions, all sitting in a thick brown sauce. The meatballs are round and slightly uneven in texture with some black pepper sprinkled on top and a few small green herb leaves scattered across the dish. A silver spoon rests on the right side of the pan, partially submerged in the sauce. The pan is placed on a white marbled surface, with a small wooden bowl containing shredded white cheese in the lower left corner and a light cream-colored cloth with brown stripes on the right side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make French Onion Chicken Meatballs Recipe
Top Tip
How to Serve French Onion Chicken Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
French Onion Chicken Meatballs Recipe

Why You'll Love This Recipe

This French Onion Chicken Meatballs Recipe hits that perfect balance between indulgence and freshness. I love how the caramelized onions add depth without weighing you down, and the Gruyère cheese gives each bite a lovely melty richness.

Simple ingredients: Everything is straightforward and pantry-friendly, perfect for weeknight dinners or casual entertaining.
Deep flavor: Slow-cooked onions create a sweet, savory base that turns ordinary meatballs into something special.
Juicy, tender meatballs: Ground chicken stays moist thanks to the cheese and egg, so you get great texture every time.
One-pan sauce finish: Cooking the meatballs in the sauce and melting extra cheese on top keeps everything warm and extra flavorful.

Ingredients & Why They Work

Every ingredient here plays a role to create that classic French Onion flavor with a lighter chicken twist. Good quality onions and Gruyère really make the difference, so I always look for the freshest when shopping.

Flat lay of a mound of fresh ground chicken, a small white bowl of shredded Gruyère cheese, a small white bowl of plain bread crumbs, a few sprigs of freshly chopped parsley, one whole uncracked brown egg, two cloves of fresh garlic, a small white bowl of kosher salt, a small white bowl of freshly ground black pepper, a small white bowl of melted golden butter, two large thinly sliced yellow onions arranged neatly, a small white bowl of low-sodium beef broth, and a few sprigs of fresh thyme, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean and tender, it’s a lighter alternative to beef or pork but still holds flavor well.
Gruyère cheese: Adds nutty, creamy richness inside the meatballs and melted on top - essential for that French onion vibe.
Bread crumbs: Helps bind and keep the meatballs tender.
Parsley: Freshens up the rich flavors with a hint of herbaceous brightness.
Egg: Acts as the glue, ensuring the meatballs hold their shape as they bake.
Garlic: A must-have in both meatballs and sauce for savory depth.
Onions: The star that’s slowly caramelized to bring out sweetness and complexity.
Butter: For cooking onions, it adds richness and helps achieve that golden color.
Beef broth: Builds a hearty, flavorful sauce that complements the chicken perfectly.
Thyme: Earthy herb that pairs wonderfully with onions and chicken.
Salt & pepper: Basic seasoning essential for pulling all the flavors together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this French Onion Chicken Meatballs Recipe depending on the season or who's coming over. Sometimes I swap parsley for rosemary to give it a woodsy twist or add a pinch of smoked paprika for a subtle smoky kick.

Variation: I once made these with a mix of ground turkey and chicken, which gave them a milder taste but still juicy – great if you want a lighter option.
Make it spicy: Adding a bit of red pepper flakes or a dash of hot sauce into the meatball mix can brighten things up nicely without overpowering the onion sauce.
Dietary mod: For gluten-free, I swap regular bread crumbs with almond flour or gluten-free crumbs; it works surprisingly well here.
Cheese swaps: You can replace Gruyère with Emmental or even a sharp white cheddar if you can’t find it; just keep the melting quality in mind.

Step-by-Step: How I Make French Onion Chicken Meatballs Recipe

A white plate holds four round meatballs with a golden-brown color, topped with melted pale yellow cheese and small green herb leaves. The meatballs sit on a layer of thick, light brown onion gravy filled with cooked translucent onion slices. One meatball is broken in half, showing a light, tender inside with small bits of green herbs. A silver fork rests on the plate’s left side, partly under the broken meatball. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Bake the Meatballs

Start by preheating your oven to 425°F and lining a baking sheet with foil – it makes cleanup so much easier! Smear a little olive oil on the foil to keep those meatballs from sticking. In a large bowl, mix ground chicken, Gruyère, bread crumbs, parsley, beaten egg, minced garlic, salt, and pepper until just combined. Don’t overmix or the meatballs get dense. Form the mixture into about 16 evenly sized meatballs and place them on the sheet. Bake for 25 minutes until golden and cooked through. You'll know they're ready when they're browned on the outside and the center feels firm but juicy.

Step 2: Caramelize the Onions for the Sauce

While the meatballs bake, melt butter over medium heat in a large skillet. Add the thinly sliced onions and cook, stirring often, for about 25 minutes until they become soft, sweet, and golden brown. This step takes some patience, but the deep flavor it develops is worth it. Add the minced garlic last and cook for 1 more minute until fragrant.

Step 3: Build and Simmer the Sauce

Pour in the beef broth and add the fresh thyme, seasoning with salt and pepper to taste. Bring it up to a boil, then lower the heat and let it simmer until the sauce thickens slightly—about 10 minutes. The sauce should be rich and flavorful without being too heavy.

Step 4: Combine Meatballs and Sauce

Gently add the baked meatballs into the skillet with the sauce. Sprinkle the remaining Gruyère cheese over the top, cover the pan, and cook for another 5 minutes until the cheese melts and the meatballs are warmed all the way through. This finishing step ensures every bite is gooey and delicious.

Top Tip

From my experience, slow caramelizing the onions is the heart of this recipe. Rushing this step means missing out on the flavor that makes these meatballs so memorable.

Low and slow is key: Keep the onions on medium or medium-low heat and stir often to avoid burning.
Don’t skip the cheese inside the meatballs: It keeps them moist and adds a wonderful surprise in every bite.
Use fresh herbs: Thyme added at the end gives the sauce that final earthy layer – dry herbs don’t quite do the same trick.
Cover when melting cheese: Trapping the heat helps melt the Gruyère evenly without drying out the meatballs.

How to Serve French Onion Chicken Meatballs Recipe

French Onion Chicken Meatballs - Serving Suggestion

Garnishes

I usually finish with a sprinkle of fresh thyme just before serving for a pop of color and herbaceous aroma. Sometimes I grate a little extra Gruyère on top if we're feeling extra cheesy — it’s a simple touch that really wow guests.

Side Dishes

These meatballs shine alongside buttery mashed potatoes or creamy polenta to soak up all that oniony sauce. A crisp green salad or roasted vegetables balance the richness perfectly.

Creative Ways to Present

For dinner parties, I've served these meatballs over garlic toasted baguette slices as a fun appetizer. You can also pile them over pasta or even use them as savory sliders with a bit of sauce drizzled on top for a casual twist.

Make Ahead and Storage

Storing Leftovers

I love that this recipe reheats beautifully. Store leftovers in an airtight container in the fridge and use within 3-4 days. The meatballs retain their juiciness, and the sauce keeps its rich flavor.

Freezing

Freezing works great here too. I usually freeze the meatballs and sauce separately in portioned containers. Just thaw overnight in the fridge before reheating to preserve texture and taste.

Reheating

Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Covering the pan helps steam the meatballs and melts any cheese perfectly without drying them out.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works well in this recipe, though it’s a bit leaner than chicken. You might want to add a touch of olive oil or an extra egg to keep the meatballs moist.

How do I know when the meatballs are fully cooked?

Bake until the meatballs are golden outside and feel firm when gently pressed. The internal temperature should reach 165°F. Using a meat thermometer takes the guesswork out and ensures safety.

Can I prepare the meatballs in advance?

Yes! You can mix and shape the meatballs up to a day ahead and keep them refrigerated. Just bake them fresh before adding to the sauce for the best texture.

What’s the best cheese substitute if I can’t find Gruyère?

Emmental or Jarlsberg are great alternatives with similar meltability and flavor. Sharp white cheddar can work too, but it’ll taste a bit different. Choose cheeses that melt well to keep that creamy texture.

Final Thoughts

This French Onion Chicken Meatballs Recipe holds a special place in my kitchen because it’s the kind of dish that’s both comforting and impressive without a ton of fuss. I find myself going back to it whenever I want something cozy but different from the usual. I’m confident you’ll enjoy making it just as much as eating it—give it a try and let those sweet caramelized onions win you over!