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For the meatballs:
1 lb. Ground Chicken
1/4 cup Panko Breadcrumbs
3 tbsp. Fresh Parsley, chopped
2 tbsp. Milk of choice
1 large Egg, beaten
2 Garlic Cloves, finely minced
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
1 tbsp. Extra Virgin Olive Oil, for baking
For the sauce:
1 pouch Proper Good Chicken Bone Broth
2 large Sweet Onions, finely sliced
2 Garlic Cloves, grated
1 tbsp. Extra Virgin Olive Oil
3/4 cup Gruyere Cheese, shredded
1/4 cup Parmesan Cheese, shredded or grated
1/2 tsp. Black Pepper
Freshly chopped parsley for serving
For the meatballs:
Baked French Onion Chicken Meatballs
5 min read
By Proper Good
A delicious Meatball dish made with Proper Good's Bone Broth and created by Lauren at A Bright Moment Food Blog!
Cooking Info
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 4
Ingredients
For the meatballs:
1 lb. Ground Chicken
1/4 cup Panko Breadcrumbs
3 tbsp. Fresh Parsley, chopped
2 tbsp. Milk of choice
1 large Egg, beaten
2 Garlic Cloves, finely minced
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
1 tbsp. Extra Virgin Olive Oil, for baking
For the sauce:
1 pouch Proper Good Chicken Bone Broth
2 large Sweet Onions, finely sliced
2 Garlic Cloves, grated
1 tbsp. Extra Virgin Olive Oil
3/4 cup Gruyere Cheese, shredded
1/4 cup Parmesan Cheese, shredded or grated
1/2 tsp. Black Pepper
Freshly chopped parsley for serving
Method
For the meatballs:
1. Preheat oven to 425F. Generously rub a baking pan lined in aluminum foil with the olive oil.
2. In a bowl, combine all meatball ingredients, then mix until well combined. Form into round meatballs (about 1 tablespoon meat mixture per meatball – makes about 16), then place on the prepared baking pan.
3. Bake for 10 minutes, flip, and bake an additional 10 minutes.
For the sauce:
2. In a bowl, combine all meatball ingredients, then mix until well combined. Form into round meatballs (about 1 tablespoon meat mixture per meatball – makes about 16), then place on the prepared baking pan.
3. Bake for 10 minutes, flip, and bake an additional 10 minutes.
For the sauce:
1. In the meantime, add the olive oil to a large pan over medium high heat to warm up for 1 minute. Add in the sliced onions, then cook down until soft and golden, stirring occasionally, for about 15-20 minutes.
2. Add in the grated garlic, chicken bone broth, and black pepper. Stir to combine, then bring to a boil. Add in the cooked meatballs, then simmer on medium low heat for 10 minutes.
3. Transfer to a serving dish that is oven-safe, then top with shredded gruyere cheese and parmesan to broil in the oven for 3-5 minutes, until golden brown on top. Garnish with freshly chopped parsley, then serve immediately.
2. Add in the grated garlic, chicken bone broth, and black pepper. Stir to combine, then bring to a boil. Add in the cooked meatballs, then simmer on medium low heat for 10 minutes.
3. Transfer to a serving dish that is oven-safe, then top with shredded gruyere cheese and parmesan to broil in the oven for 3-5 minutes, until golden brown on top. Garnish with freshly chopped parsley, then serve immediately.
