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French Onion Meatballs

French Onion Meatballs

Jackie Botto
These chicken meatballs contain all the flavors of a classic French onion soup in every bite. They can be baked and frozen then reheated for delightful hors d'oeuvres.


  • 1 yellow onion diced
  • 2 tablespoons unsalted butter
  • 1 egg
  • 1 teaspoon kosher salt
  • 1 teaspoon thyme dried
  • 1 pound ground chicken
  • 1 cup grated Comté
  • ½ cup breadcrumbs


  • ►Heat oven to 400°F. Line a baking sheet with parchment.
  • ►Place butter and onions in a heavy-bottomed pan over low heat. Cook until onions are a deep caramel color, stirring occasionally so that they don’t burn. Set aside to cool.
  • ► In a large mixing bowl whisk together egg, salt, and thyme. Add ground chicken, Comté, breadcrumbs and cooled onions. Use a rubber spatula or your hands to combine ingredients just until they come together. The mixture will be wet.
  • ►Use a tablespoon scoop to measure meatball size, about 1½” in diameter. Gently roll into balls and arrange on baking sheet. Bake for 15 minutes. Serve hot.

Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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