I enjoy eating meatballs and have previously posted a variety of specialty meatball recipes. I like them sliced on my pizza and the small ones in Italian wedding soup. When they are served with pasta, I opt out of the pasta and eat the meatballs with a bit of sauce and lots of Parmesan cheese. I also like meatball sandwiches. And these chicken meatballs make truly incredible meatball sandwiches.

The secret to these wonderful meatballs is twofold. First is the caramelized onions which are turned into a saucy topping for the meatballs. Secondly, Gruyere cheese is melted over the saucy meatballs. Caramelized onions and Gruyere are a classic combination for a good reason. The nutty flavor of the cheese perfectly complements the richness of the slow cooked onions. Together, they make for a delicious meatball sandwich to warm and fuel us during wintery weather!

French Onion Chicken Meatball Sandwiches

French Onion Chicken Meatball Sandwiches (adapted from allrecipes.com)  Total Time Required: 50 minutes, Prep Time: 20 minutes, Cook Time: 30 minutes, Yield: 16 meatballs, Makes: 4 sandwiches

Ingredients:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1 egg
• 1 ounce package dry French onion soup mix
• 1 teaspoon minced garlic
• 2 tablespoons butter
• 2 medium onions, thinly sliced
• 1 tablespoon olive oil
• 1/3 cup red wine
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1-1/2 cups beef broth
• 1/2 teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 6 ounces Gruyere cheese, shredded
• 4 rolls or crusty bread for serving

Directions:

Melt the butter in a saucepan over medium heat. Add the onions and sauté them until they are caramelized, about 30 minutes, stirring occasionally.

Sauté the onions in the butter . . .

. . . until they are caramelized.

Preheat the oven to 400º F. Mix the ground chicken, breadcrumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated.

Combine the ingredients for the meatballs.

Roll into sixteen 1-1/2 inch meatballs.

Roll the meat mixture into balls.

Heat the olive oil in an oven-safe skillet over medium-high heat.

Cook the meatballs in the oil.

Add the meatballs and cook, flipping occasionally, until the edges are browned, about 4 minutes.

Cook the meatballs until they are browned.

Transfer the skillet to the preheated oven and bake until the meatballs are no longer pink in the center, about 10-15 minutes, until they reach in internal temperature of 165ºF.

Finish baking the meatballs in the oven.

Meanwhile, add the red wine, salt, and pepper to the onions and stir.

Add the red wine, salt, and pepper to the onions.

Cook the onion mixture over medium heat for 3 minutes. Stir in the beef broth and thyme. Bring the onion mixture to a boil.

Stir in the beef broth and thyme.

Reduce the heat to low and slowly stir in the flour. Cook until slightly thickened, about 2 to 3 minutes more.

Add the flour and cook until thickened.

Remove the meatballs from the oven and pour the onion sauce over top of them.

Pour the onions over the meatballs.

Cover the meatballs evenly with the grated Gruyere cheese and return the pan to the oven until the cheese is melted, about 5 minutes.

Add the cheese over the onions and return to the oven until the cheese is melted.

Serve the meatballs on toasted rolls or with crusty bread on the side.

Serve the meatballs on a toasted roll.

Caramelized onions and Gruyere cheese are a great twist to a meatball sandwich!  ~Linda

French Onion Chicken Meatball Sandwiches (adapted from allrecipes.com)  Total Time Required: 50 minutes, Prep Time: 20 minutes, Cook Time: 30 minutes, Yield: 16 meatballs, Makes: 4 sandwiches

Ingredients:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1 egg
• 1 ounce package dry French onion soup mix
• 1 teaspoon minced garlic
• 2 tablespoons butter
• 2 medium onions, thinly sliced
• 1 tablespoon olive oil
• 1/3 cup red wine
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1-1/2 cups beef broth
• 1/2 teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 6 ounces Gruyere cheese, shredded
• rolls or crusty bread for serving

Directions:

Melt the butter in a saucepan over medium heat. Add the onions and sauté them until they are caramelized, about 30 minutes, stirring occasionally.

Preheat the oven to 400º F.

Mix the ground chicken, breadcrumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1-1/2 inch meatballs.

Heat the olive oil in an oven-safe skillet over medium-high heat. Add the meatballs and cook them, flipping them occasionally, until the edges are browned, about 4 minutes.

Transfer the skillet to the preheated oven and bake until the meatballs are no longer pink in the center, about 10-15 minutes, until they reach in internal temperature of 165ºF.

Meanwhile, add the red wine, salt, and pepper to the onions and stir. Cook the onions over medium heat for 3 minutes. Stir in the beef broth and thyme. Bring the onion mixture to a boil. Reduce the heat to low and slowly stir in the flour. Cook until slightly thickened, about 2 to 3 minutes more.

Remove the meatballs from the oven and pour the onion sauce over top of them. Cover the meatballs evenly with the grated Gruyere cheese and return the pan to the oven until the cheese is melted, about 5 minutes. Serve the meatballs on toasted rolls or with crusty bread on the side.