Baked French Onion Chicken Meatballs
By Proper Good2 min read
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A delicious Meatball dish made with Proper Good's Bone Broth and created by Lauren at A Bright Moment Food Blog!
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Serves
- 4
Ingredients
17 itemsFor the meatballs
- 1 lbGround Chicken
- ¼ cupPanko Breadcrumbs
- 3 tbspFresh Parsley, chopped
- 2 tbspMilk of choice
- 1large Egg, beaten
- 2Garlic Cloves, finely minced
- 1 tspKosher Salt
- ½ tspBlack Pepper
- 1 tbspExtra Virgin Olive Oil, for baking
For the sauce
- 1 pouchProper Good Chicken Bone Broth
- 2large Sweet Onions, finely sliced
- 2Garlic Cloves, grated
- 1 tbspExtra Virgin Olive Oil
- ¾ cupGruyere Cheese, shredded
- ¼ cupParmesan Cheese, shredded or grated
- ½ tspBlack Pepper
- Freshly chopped parsley for serving
Method
For the meatballs
Step 1: Preheat oven to 425F. Generously rub a baking pan lined in aluminum foil with the olive oil.
Step 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.
Step 3: Bake for 10 minutes, flip, and bake an additional 10 minutes.
For the sauce
Step 4: 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.
Step 5: 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.
Step 6: 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.
