French Onion Chicken Meatballs

French Onion Chicken Meatballs

adapted from From Gate to Plate

My picture is a little different than the instructions below. I tried adding the cheese to the onions and broth to make a creamy sauce. This was a fail.

Melting the cheese on top will better distribute the cheese.

Makes 4 servings                                                   5 WW Blue points / serving

1/2 egg, beaten

3 garlic cloves, minced

1/2 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

2 2/3 Tbsp. breadcrumbs

2 2/3 Tbsp. Parmesan cheese

2 2/3 Tbsp. chopped parsley

1/2 medium onion, finely chopped

1/2 lb. ground chicken breast

Cooking spray

1 large onion, thinly sliced and cut in half

1/4 cup water + more as needed

2 large cloves, minced

3/4 cup homemade beef stock or canned broth

1/2 tsp. dried thyme

1/2 tsp. onion powder

1/2 tsp. Kosher salt

1/2 tsp. Freshly ground black pepper

3 ounces Gruyere & Swiss cheese mixture

Zoodles

1. Preheat the oven to 400 F.
2. Line a baking sheet with foil and coat with cooking spray.
3. In a large bowl, combine the chicken, egg, salt, pepper, breadcrumbs, Parmesan cheese, parsley, and onion.
4. Using a 1 1/2 inch scoop, form the meatballs and place them on the the prepared baking sheet.
5. Bake for 15-20 minutes or until the internal temperature is 165F.
6. Meanwhile, add the onions and water to a hot skillet. Sauté until the water is evaporated and the onions are beginning to stick to the pan.
7. Add more water 1 Tbsp. at a time until the onions are browned, about 15-20 minutes.
8. Add the garlic and thyme and cook for an additional minute.
9. Add the beef broth, onion powder, salt and pepper. Bring to a boil, then reduce the heat and simmer until thickened thickened.
10. Add the meatballs to the skillet, sprinkle with cheese over the meatballs, cover and cook until the cheese melts, about 3-5 minutes.
11. Serve warm over zoodles.

Enjoy!