French onion chicken meatballs… but make them cosy, rich, and just a little bit indulgent 🤍🍷
Tender chicken meatballs simmered in a deeply savoury French onion-style sauce, finished with melty cheese and all the comfort you could want in one pan.
And because a dish like this deserves the perfect pairing, I’m serving it with a glass of Boscwood Petit Verdot Shiraz from Laithwaites — bold, smooth, and the dreamiest match for all those rich, caramelised onion flavours.
Because even weeknight dinners should feel a little special.
Save this one for your next cosy dinner night and don’t forget to follow for more family-friendly comfort food recipes 🤍
You’ll need:
500g chicken mince
1/2 cup breadcrumbs
1 egg
2 garlic cloves, minced
1/4 cup grated parmesan
1 tsp onion powder
1 tsp dried thyme
Salt + pepper
Olive oil
For the caramelised onion gravy:
2 large brown onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp plain flour
2 cups chicken stock
1 tbsp Worcestershire sauce
1 tsp Dijon mustard (optional)
A few thyme sprigs or 1/2 tsp dried thyme
Salt + pepper
To finish:
1 cup grated mozzarella or tasty cheese
Fresh thyme
Creamy mash, crusty bread or pasta to serve
Method:
In a bowl, combine the chicken mince, breadcrumbs, egg, garlic, parmesan, onion powder, thyme, salt and pepper. Mix until just combined, then roll into meatballs.
Heat a drizzle of olive oil in a large oven-safe pan over medium heat and brown the meatballs for a few minutes until golden on the outside. They don’t need to be cooked through. Remove and set aside.
In the same pan, add the butter and olive oil, then the sliced onions. Cook over low to medium heat, stirring often, until deeply golden and caramelised.
Add the garlic and cook for 30 seconds, then sprinkle over the flour and stir through. Slowly pour in the chicken stock, stirring as you go, then add the Worcestershire, Dijon and thyme. Simmer until thickened into a rich onion gravy.
Nestle the meatballs back into the pan, spoon over some of the gravy, then top with the cheese. Bake at 200°C fan-forced for 12–15 minutes, or until the meatballs are cooked through and the cheese is melted and golden.
Finish with fresh thyme and serve over creamy mash.
Honestly… this one is elite comfort food.
Find more delectable recipes on our blog: https://www.laithwaites.com.au/blog/food-wine-pairings