Baked French Onion Meatballs
Baked French Onion Meatballs combine the comforting essence of French onion soup with the heartiness of baked meatballs, making it the perfect dish for chilly fall and winter nights. Rich, flavorful, and satisfying, this meal promises to warm you from the inside out.
Packed with caramelized onions, fresh herbs, and a touch of white wine, these meatballs are simmered in a savory broth, giving you all the complex flavors of French onion soup with a delightful twist. Topped with crispy, cheesy French bread, it’s an indulgent treat.
Ideal for everything from family dinners to holiday gatherings, this dish is a crowd-pleaser that’s as easy to prepare as it is delicious. Enjoy the perfect balance of comfort and elegance in every bite.
Baked French Onion Meatballs – Ingredients
Ground chicken forms the hearty base of the meatballs, offering a light yet satisfying texture that soaks up all the rich flavors. Soft whole grain bread adds a delicate moisture, ensuring the meatballs stay tender and juicy.
Caramelized onions bring a deep sweetness, their slow-cooked richness creating the signature French onion soup flavor that complements the savory meatballs. Fresh thyme and sage infuse the broth with earthy, aromatic notes, elevating the dish’s overall depth.
A splash of dry white wine infuses the onions with a tangy complexity, while cremini or wild mushrooms add an earthy layer of richness. Topped with toasted French bread and melted gruyere cheese, this dish transforms into a comforting, cheesy masterpiece.
Recipe Tips
- Achieve Perfectly Caramelized Onions: To ensure your onions caramelize beautifully without burning, cook them over medium heat and be patient. Stir occasionally to prevent sticking. The process should take around 20 minutes, so don’t rush it for maximum sweetness and depth of flavor.
- Meatball Texture: To keep your chicken meatballs moist and tender, be gentle when rolling them, and avoid over-mixing the ingredients. The bread crumbs and egg help bind the meatballs, but you want to maintain a light touch to prevent them from becoming dense.
- Wine and Broth Flavor Balance: The white wine adds a tangy depth, but be sure to let it reduce properly before adding the broth. This ensures the wine’s acidity is balanced with the richness of the broth. If you prefer a less acidic flavor, you can substitute the white wine with more broth, but the wine does add an essential layer of complexity.
What to Serve with Baked French Onion Meatballs
- Simple Salad: A crisp, fresh salad makes a great complement to the rich, cheesy meatballs. Try a light arugula salad with lemon vinaigrette to contrast the dish’s richness and offer a refreshing balance to the savory flavors.
- Roasted Vegetables: Roasted Brussels sprouts or carrots seasoned with herbs and olive oil are a perfect side to this dish. Their natural sweetness and crisp texture provide a great contrast to the soft, melty meatballs and savory broth.
- Garlic Bread: If you can’t get enough of the cheesy bread topping, why not double up with a side of garlic bread? It’s a great way to mop up any leftover broth and pairs perfectly with the flavors of the dish.
FAQ
1. Can I use a different type of meat for the meatballs?
Yes, you can substitute the ground chicken with ground turkey, beef, or pork, depending on your preference. Keep in mind that different meats may change the flavor and texture slightly.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the meatballs and onion mixture in advance. Store the components separately in the fridge and assemble just before baking. This makes for a great make-ahead meal, especially for holiday gatherings.
3. Can I substitute the wine in the recipe?
If you’d prefer not to use wine, you can replace it with an equal amount of broth (either chicken or vegetable) for a slightly different flavor profile, though it will miss the wine’s subtle acidity.
4. How do I make this recipe dairy-free?
To make it dairy-free, replace the gruyere cheese with a dairy-free cheese alternative and use coconut milk or another plant-based milk instead of cream.
Baked French Onion Meatballs
Ingredients
- Ground chicken
- Soft whole grain bread
- Beaten egg
- Kosher salt
- Black pepper
- Salted butter
- Yellow onions thinly sliced
- Dry white wine such as Pinot Grigio or Sauvignon Blanc
- Garlic chopped
- Cremini or wild mushrooms sliced
- Fresh thyme leaves
- Fresh sage chopped
- Low sodium chicken or vegetable broth
- Whole milk cream, or canned coconut milk
- French bread slices
- Gruyere cheese shredded
Instructions
- Prepare the Meatballs: Begin by preheating the oven to 450°F. Grease a 9×13-inch baking dish with olive oil. In a separate bowl, lightly dampen the bread under water, then squeeze out any excess moisture. Crumble the softened bread into small pieces. Combine the bread, ground chicken, beaten egg, and a pinch each of salt and pepper. Using olive oil-coated hands, shape the mixture into meatballs, roughly the size of two tablespoons, and arrange them in the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside but not fully cooked through.
- Caramelize the Onions: While the meatballs bake, melt the butter in a large oven-safe skillet over medium-high heat. Add the thinly sliced onions and cook, stirring occasionally, for about 10 minutes until softened. Slowly add the white wine, ¼ cup at a time, allowing each addition to be absorbed into the onions before adding more. Continue cooking for another 10-15 minutes, ensuring the onions caramelize deeply.
- Prepare the Broth: To the caramelized onions, add the chopped garlic, sliced mushrooms, fresh thyme, and sage. Season with salt and pepper, and cook for an additional 3-4 minutes. Pour in the broth, bring to a simmer, and then lower the heat to maintain a gentle boil. Add the pre-baked meatballs to the skillet, simmering them in the broth for approximately 10 minutes, or until fully cooked through. Stir in the cream for extra richness.
- Toast the Bread and Broil: Arrange the French bread slices on a baking sheet and toast them in the oven for about 10 minutes, until they are completely dry. Switch the oven to broil, then place the toasted bread pieces over and around the meatballs. Top with shredded gruyere cheese and broil for 3-5 minutes, or until the cheese is bubbly and golden brown. Finish with a sprinkle of fresh thyme and serve immediately.
