French Onion Meatballs
The delicious flavors of french onion soup in a meatball!
Great as an appetizer or serve with toasted bread or rice for a full meal. Pair with FRE Alcohol-Removed Chardonnay.
Ingredients
- 2 onions, sliced
- 3 Tbsp olive oil, divided
- 1½ lb ground chicken
- 1 cup panko breadcrumbs
- ½ cup chopped walnuts
- 2 Tbsp minced garlic
- ½ tsp salt
- 2 large eggs
- 1½ cups shredded Swiss cheese (or use Gruyère or mozzarella)
- ¼ cup chopped fresh parsley (optional)
Directions
- Cook onions in 1 Tbsp hot oil in a large skillet over medium heat 20 minutes, stirring occasionally, until lightly browned and tender.
- Meanwhile, combine chicken, breadcrumbs, nuts, garlic, salt, and eggs in a large bowl; gently mix together using your hands. Roll chicken mixture into 1½-inch balls.
- Cook meatballs, in 2 batches, in 1 Tbsp hot oil per batch in a large cast-iron or ovenproof skillet over medium-high heat 7 to 8 minutes or until meatballs are no longer pink in center. Return all meatballs to skillet.
- Preheat broiler. Add onions to meatballs, and top with cheese. Broil 2 minutes or until cheese melts. Sprinkle with parsley, if desired.
