These French Onion Chicken Meatballs are infused with so much flavor and with simple ingredients! This dish combines 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 delicious family dinner everyone will love!

Makes 5 servings

We can all agree that my French Onion Chicken Bake is a fan favorite. With its rich deep caramelized onion flavor it really is the most delicious comfort food.

And now we have French Onion Meatballs-with the same amazing flavors in meatball form!

Want more French Onion recipes? Be sure to check out these recipes:

• French Onion Chicken Bake
• One Pot Creamy French Onion Chicken Pasta
• French Onion Soup

What ingredients do I need to make these French Onion Chicken Meatballs?

• Lean ground chicken: I like 96% lean ground chicken breast. You could also use ground turkey or lean ground beef.
• Egg -binding agent for the meatballs.
• Garlic cloves: minced.
• Grated parmesan– for added flavor to the meatballs.
• Seasoned bread crumbs: Panko breadcrumbs would also work.
• Fresh thyme: minced. 
• Kosher salt– for taste.
• Black pepper– for taste.
• Medium onions-thinly sliced
• Light butter– I like to use Land O’ Lakes light butter made with canola oil
• Low sodium chicken or beef broth
• Dry white wine-this is optional, but highly recommend as it gives the sauce that great flavor. I use Iberia White Cooking Wine
• Worcestershire sauce– for flavor
• Flour– feel free to use gluten-free, if needed.
• Grated gruyere cheese– as garnish.

How do I make these French Onion Chicken Meatballs?

Heat a large oven-safe skillet over medium-low heat and add the light butter. Stir in the onions.

Cook until the onions caramelize, about 35 to 40 minutes; stirring often. Meanwhile, make and bake the meatballs while the onions are caramelizing.

Preheat the oven to 350 degrees.

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. 

Using your hands or cookie scoop form the mixture into 1-inch meatballs. (I like to use a cookie scoop to form my meatballs.)

Place the meatballs on a baking sheet lined with parchment paper, about 1-inch apart.

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. 

Once the onions are golden brown

Sprinkle flour on top of the onions and cook for 30 seconds.

Continue stirring and slowly add the beef broth, dry white wine, and Worcestershire sauce. Let the sauce simmer for 1-2 minutes or until the sauce thickens.

Add the cooked meatballs into the skillet with the sauce. 

Sprinkle the Gruyere cheese over the meatballs. Cover and let it simmer until cheese is melted.

Serve warm over rice, mashed potatoes, or your favorite steamed veggies!

Store leftovers in an airtight container in the fridge for up to 5 days.

Meatball 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
• 1 ½ cups low sodium chicken or beef broth
• 1/4 cup dry white wine (this is optional, give the sauce great flavor)
• 2 tsp Worcestershire sauce
• 2 Tbsp all purpose flour or gluten-free flour
• 1/4 cup gruyere and Swiss cheese blend, shredded or grated

Directions:

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.

Makes 5 (4 meatballs + 1/4 cup sauce) servings

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

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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