FRENCH ONION MEATBALL SKILLET - the kind of cook recipe

This French Onion Meatball Skillet is packed with perfectly juicy, cheese-stuffed turkey meatballs, caramelized onions, and gooey melted Gruyere cheese. A mouthwatering meatball dish simmered in a delicious, rich gravy packed with onions and cheese that is excellent to serve with creamy mashed potatoes or fresh bread.

INGREDIENTS

Meatballs:

2 large eggs – beaten

½ onion – minced

½ c. mozzarella cheese – shredded

½ c. Gruyère cheese – shredded

2 lbs ground chicken – or turkey

⅓ c. bread crumbs

5 cloves garlic – minced

1 tsp fresh thyme – chopped

½ tsp black pepper

1.5 tsp kosher salt

French Onion Soup Sauce:

3 tbsp butter

2 tbsp olive oil

1 tsp fresh thyme – minced

4 large yellow onions – thinly sliced

4 cloves garlic – minced

2 c. low-sodium beef broth

½ c. dry sherry – or white wine (optional)

2 c. Gruyère cheese – shredded

1 tsp kosher salt – plus more to taste

black pepper – to taste

How to make French Onion Meatball Skillet

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using the parchment paper, line a large baking sheet.

Step 2: Place the meatball ingredients (ground chicken, onion, cheeses, bread crumbs, garlic, eggs, thyme, salt, and black pepper) in a large bowl. Mix well until just combined. Form the mixture into about 32 meatballs and place them on the prepared baking sheet.

Step 3: Place in the preheated oven and bake for about 20 minutes or until the meatballs are golden and completely cooked or the internal temperature of the meatballs reaches 160 degrees F. Set the meatballs aside when done.

Step 4: In the meantime, whip up the sauce. In a large skillet or Dutch oven, heat the olive oil over medium heat. Then, add the onions and mix well. Let the onions cook for about 5 to 10 minutes, stirring often.

Step 5: Season the onions with salt. Add the butter and cook further until the onions are very tender and golden-brown, stirring as needed to prevent them from burning.

Step 6: To the skillet, add the garlic and cook for a minute more. Pour in the dry sherry (or dry white wine). Scrape the bottom of the pan. Let the alcohol cook until reduced by half. Next, pour in the beef broth and add the fresh thyme. Season with salt and pepper. Bring everything to a boil and decrease the heat to a simmer. Continue to cook for additional 5 minutes until slightly thickened.

Step 7: To the skillet with the sauce, add the cooked meatballs and sprinkle with shredded Gruyere cheese. Put the lid on and continue to cook for 5 to 10 minutes more until the meatballs are warmed through and the cheese has melted.

Step 8: Before serving, garnish the meatballs with some fresh thyme. Enjoy warm with fresh bread or creamy mashed potatoes.

NUTRITIONAL FACTS: