Baked French Onion Chicken Meatballs

A delicious Meatball dish made with Proper Good 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:
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.
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