Description
Tender ground chicken meatballs simmered in a rich, savory French onion-style sauce loaded with caramelized onions, mushrooms, fresh herbs, and melted Gruyère cheese—comfort food elevated to a gourmet level.
Ingredients
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1 1/4 pounds ground chicken
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1 slice soft whole grain bread
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1 egg, beaten
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Kosher salt and black pepper, to taste
For the Sauce:
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6 tablespoons salted butter
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3–4 medium yellow onions, thinly sliced
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3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
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3 cloves garlic, chopped
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2 cups cremini or wild mushrooms, sliced
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2 tablespoons fresh thyme leaves
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2 tablespoons chopped fresh sage
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2 1/2 cups low sodium chicken or vegetable broth
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1/4 cup whole milk, cream, or canned coconut milk
To Serve:
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6 slices French bread
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1 cup shredded Gruyère cheese
Instructions
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Prepare Meatballs:
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Soak the bread in water or milk until soft, then squeeze out excess liquid and crumble into a mixing bowl.
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Add ground chicken, beaten egg, salt, and pepper. Mix gently but thoroughly.
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Form into golf ball-sized meatballs. Set aside.
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Caramelize Onions and Mushrooms:
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In a large skillet or Dutch oven, melt butter over medium heat.
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Add sliced onions and cook slowly, stirring often, until deep golden brown and caramelized, about 25-30 minutes.
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Add garlic, mushrooms, thyme, and sage; cook until mushrooms soften, about 5-7 minutes.
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Deglaze & Simmer:
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Pour in white wine and cook until reduced by half.
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Add broth and bring to a simmer.
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Cook Meatballs in Sauce:
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Gently add meatballs to the sauce, cover, and simmer for 15-20 minutes or until meatballs are cooked through.
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Stir in milk or cream, adjust salt and pepper to taste.
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Prepare Bread and Cheese:
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Toast French bread slices until crisp.
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Spoon meatballs and sauce over the toasted bread.
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Sprinkle generously with shredded Gruyère cheese and broil briefly until cheese melts and bubbles.
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Serve:
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Serve hot with extra fresh thyme or sage for garnish if desired.
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Notes
For a dairy-free option, use coconut milk and omit cheese or use a dairy-free alternative.
If you want extra richness, stir a tablespoon of Dijon mustard into the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Pan-cooked, simmered
- Cuisine: French-inspired
Keywords: French onion, meatballs, comfort food, chicken meatballs, mushroom sauce