Juicy, cheesy, flavor-packed meatballs simmered in a rich garlic butter sauce—this is comfort food at its finest.
● Ingredients
For the Meatballs:
• 1 lb (450g) ground chicken
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs (regular or panko)
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh parsley, finely chopped
For the Sauce:
• 4 tbsp unsalted butter
• 1–2 cloves garlic, minced
• 1 cup beef broth (low-sodium preferred)
• 1 tbsp Worcestershire sauce
• ½ cup shredded Gruyère cheese (or Swiss or mozzarella)
Optional (for more French onion flavor):
• 1–2 additional onions, thinly sliced (for caramelizing)
• 1 tsp sugar (to speed up caramelization)
🧆 Instructions
1. Prep the Oven & Pan
• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Meatballs
• In a large bowl, combine ground chicken, chopped onion, garlic, breadcrumbs, Parmesan, egg, thyme, salt, pepper, and parsley.
• Mix with hands or a spoon until evenly combined.
• Form into 1-inch meatballs (about 20–24 pieces) and place them on the prepared sheet.
3. Bake Until Golden
• Bake the meatballs for 20–25 minutes or until golden and cooked through (internal temp should reach 165°F / 74°C).
4. Optional: Caramelize Onions
• While meatballs bake, heat 1 tbsp butter in a skillet.
• Add thinly sliced onions with a pinch of salt and sugar. Cook on medium-low for 15–20 minutes, stirring often, until deeply golden.
5. Make Garlic Butter Sauce
• In the same skillet (remove excess onion if needed), melt the remaining butter.
• Add minced garlic and sauté 1 minute.
• Stir in beef broth and Worcestershire sauce. Let simmer for 2–3 minutes.
6. Simmer the Meatballs
• Add baked meatballs to the skillet and spoon sauce over them.
• Simmer uncovered for 5 minutes to soak up the flavor.
7. Add the Cheese
• Sprinkle Gruyère cheese over the meatballs.
• Cover the pan and cook 2–3 minutes until cheese melts and is bubbly.
• Optional: broil the skillet in the oven for a golden cheese top.
8. Serve Hot
• Spoon extra sauce on top.
• Garnish with parsley.
• Serve with mashed potatoes, buttered noodles, rice, or crusty bread.
🍽️ Serving Ideas
• With Sides: Creamy mashed potatoes, buttered egg noodles, couscous, garlic rice
• Low-Carb Option: Serve over zucchini noodles or cauliflower mash
• As a Sandwich: Stuff meatballs and melted cheese into a toasted hoagie roll
• Appetizer Style: Serve with toothpicks at parties, with a bowl of sauce for dipping
🥄 Make-Ahead & Storage
To Make Ahead:
• Form and refrigerate raw meatballs up to 1 day in advance
• Or bake and store in an airtight container in the fridge for 3 days
To Freeze:
• Freeze baked meatballs on a tray, then transfer to a freezer bag
• Freeze sauce separately (minus cheese)
• Reheat gently in sauce on stovetop or oven, then melt cheese before serving
Leftovers:
• Keep in fridge for up to 4 days
• Reheat on stove or microwave, adding a splash of broth if needed
🔁 Variations
• Protein Swap: Use ground turkey or beef instead of chicken
• Cheese Options: Mozzarella, Swiss, provolone, or even cheddar work well
• Gluten-Free: Use GF breadcrumbs and ensure broth is gluten-free
• Spicy Kick: Add a pinch of chili flakes or a splash of hot sauce to the sauce
• Mushroom Add-In: Add sautéed mushrooms to the sauce for extra depth
✨ Pro Tips
• Double the Sauce if serving over pasta or mashed potatoes
• Caramelize Onions First for more authentic French onion flavor
• Chill the Meatball Mix for 15–30 min before shaping to make rolling easier
• Use a Cookie Scoop for even-sized meatballs
#PrepTime:
⏱️ Prep: 20 minutes
🔥 Cook: 30 minutes
🍽️ Total: ~50 minutes
👨👩👧👦 Serves: 4