French Onion Chicken Meatballs (Low Carb & Gluten Free) Recipe

Introduction

French Onion Chicken Meatballs offer a deliciously comforting twist on classic meatballs, featuring tender ground chicken mixed with fragrant herbs and topped with a rich French onion sauce. This low carb and gluten-free dish is perfect for a cozy dinner that feels indulgent without the guilt.

Ingredients

• 1 egg
• 5 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• ⅓ cup almond meal for gluten free version (or bread crumbs if preferred)
• ⅓ cup grated Parmesan cheese
• ⅓ cup parsley, finely chopped
• 1 medium onion, finely chopped
• 1 pound 93% lean ground chicken
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 4 large garlic cloves, minced
• 1 ½ cups beef broth
• 1 tablespoon fresh thyme
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 ounces shredded Gruyère cheese
• 6 ounces shredded Havarti cheese

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, combine ground chicken, Parmesan cheese, almond meal, parsley, chopped onion, egg, minced garlic, salt, and pepper. Mix until all ingredients are evenly incorporated.
3. Step 3: Using a 1½-inch scoop, form the mixture into meatballs and place them evenly spaced on the prepared baking sheet. Bake for 15-20 minutes or until the internal temperature reaches 165°F.
4. Step 4: While the meatballs bake, heat olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring often, until they become very soft and golden, about 25 minutes.
5. Step 5: Add minced garlic to the skillet and cook for an additional minute.
6. Step 6: Stir in beef broth, fresh thyme, onion powder, salt, and black pepper. Bring to a boil, then reduce heat and simmer until the sauce thickens slightly, about 5 minutes.
7. Step 7: Add the baked meatballs to the skillet and cook for about 5 minutes, allowing the flavors to meld.
8. Step 8: Sprinkle shredded Gruyère and Havarti cheese over the meatballs. Cover the pan and let the cheese melt, about 3-5 minutes. Serve warm, garnished with fresh thyme.

Tips & Variations

• Use yellow onions for the best flavor, but white, sweet, or red onions also work well.
• If Gruyère cheese is unavailable, substitute with Jarlsberg, Asiago, Fontina/Parmesan, Swiss, Havarti, or Gouda.
• Freeze Havarti cheese for 30-60 minutes before shredding to make the process easier.
• For a lighter sauce, use chicken stock instead of beef broth.
• Ground beef or pork can replace chicken; just choose lean cuts.
• Almond meal keeps the recipe low carb and gluten free, but bread crumbs can be used instead if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. These meatballs and sauce can also be frozen in a resealable freezer bag for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat for this recipe?

Yes, you can substitute ground chicken with lean ground beef or pork, or a combination of these. Just be sure to use lean meat to keep the texture and flavor balanced.

How can I make shredding Havarti cheese easier?

Havarti is soft and can be tricky to shred. Placing it in the freezer for 30 to 60 minutes before shredding firms it up, making shredding much easier and less messy.

French Onion Chicken Meatballs (Low Carb & Gluten Free) Recipe

Print Recipe

★★★★★

5 from 140 reviews

These French Onion Chicken Meatballs combine tender, lean ground chicken with classic French onion flavors in a low carb and gluten free dish. The meatballs are baked until juicy and then simmered in a rich, caramelized onion and beef broth sauce topped with melted Gruyère and Havarti cheeses, creating a comforting and flavorful meal perfect for weeknights.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For The Chicken Meatballs:

• 1 egg
• 5 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• ⅓ cup almond meal (for gluten free version, or bread crumbs if preferred)
• ⅓ cup grated Parmesan cheese
• ⅓ cup parsley, finely chopped
• 1 medium onion, finely chopped
• 1 pound 93% lean ground chicken

For The French Onion Sauce:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 4 large garlic cloves, minced
• 1 ½ cups beef broth
• 1 tablespoon fresh thyme
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 ounces shredded Gruyère cheese
• 6 ounces shredded Havarti cheese

Instructions

1. Preheat and Prepare Meatballs: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, Parmesan cheese, almond meal, finely chopped parsley and onion, minced garlic, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3. Form Meatballs: Using a 1½-inch scoop or your hands, shape the mixture into evenly sized meatballs and place them spaced apart on the prepared baking sheet.
4. Bake the Meatballs: Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) indicating they are fully cooked.
5. Cook Onions for Sauce: While the meatballs bake, heat olive oil and butter in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they become very soft and golden brown, about 25 minutes.
6. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
7. Add Broth and Seasonings: Pour in the beef broth, then add fresh thyme, onion powder, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer and cook until slightly thickened, about 5 minutes.
8. Simmer Meatballs in Sauce: Add the baked meatballs to the skillet with the sauce and cook for about 5 minutes to allow flavors to meld.
9. Add Cheese and Melt: Sprinkle the shredded Gruyère and Havarti cheeses evenly over the meatballs. Cover the pan and let the cheese melt for 3-5 minutes until gooey and smooth.
10. Serve: Serve the meatballs warm, garnished with fresh thyme if desired, for an elegant and comforting meal.

Notes

• Onions: Yellow onions are preferred for their sweetness, but white, sweet, or red onions can be substituted based on preference.
• Cheese: Gruyère can be swapped with Jarlsberg, Asiago, a Fontina/Parmesan mix, Swiss, Havarti, or Gouda cheeses depending on availability and taste.
• Stock: Beef broth adds a rich depth; chicken broth can be used for a lighter flavor.
• Meat: Ground beef or pork (or a combination) can replace chicken but use lean meat for healthier results.
• Bread Crumbs: Bread crumbs can replace almond meal but will increase carbs and add gluten.
• Cheese Preparation: To shred soft Havarti cheese easily, freeze it for 30-60 minutes prior to shredding.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in resealable bags for up to 3 months.

Keywords: French onion chicken meatballs, low carb meatballs, gluten free recipe, baked meatballs, French onion sauce, Gruyère cheese meatballs, healthy chicken meatballs