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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.
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Ingredients
  

  • 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

Instructions
 

  • ►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.