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Onion Soup Chicken Meatballs

2 tbspn olive oil
1 pound ground chicken
1/2 c grated Gruyere cheese
2 tbspn chopped fresh parsley
1/4 c bread crumbs
1 lg. Egg beaten
2 minced garlic cloves
1 tsp. Salt
Fresh ground pepper to taste
Onion sauce:
4 tsp butter
2 large onions very thinly sliced (I use a mandolin)
2 minced garlic cloves
2 cups low sodium chicken broth
2 tsp. Chopped thyme
Salt and pepper to taste
1 1/2 c grated Gruyere cheese
  1. Preheat oven to 425 degrees. Line a baking sheet with foil and rub with the olive oil
  2. Combine all the meatball ingredients in a bowl. Season to taste with salt and pepper. Form about 16 meatballs. Place on sheet and cook in oven for 25 minutes.
  3. Make sauce. Melt butter in a large skillet and add onions. Cook until soft and golden. Approximately 25 minutes. Add garlic and sauté for 1 minute. Add broth, thyme, salt and pepper. Bring to a boil then reduce heat and simmer 10 minutes.
  4. Add cooked meatballs to skillet and sprinkle with cheese. Cover and cook until cheese melts.