French Onion Chicken Meatballs

INGREDIENTS

FOR THE MEATBALLS

• 2 tbsp. extra-virgin olive oil, for baking sheet
• 1 lb. ground chicken 
• 1/2 c. shredded Gruyère
• 1/4 c. bread crumbs 
• 2 tbsp. freshly chopped parsley
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp. kosher salt
• Freshly ground black pepper

FOR THE SAUCE

• 4 tbsp. butter
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 2 c. low-sodium beef broth
• 2 tsp. freshly chopped thyme, plus more for garnish 
• Kosher salt
• Freshly ground black pepper
• 1 1/2 c. shredded Gruyère

DIRECTIONS

1. Preheat oven to 425°. Line a large baking sheet with foil
   and rub with oil. 
2. Make meatballs: In a large bowl, combine ground
   chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and
   pepper. Form into 16 meatballs, then place on prepared baking sheet and bake
   until golden and cooked through, 25 minutes.
3. Meanwhile make sauce: In a large skillet over medium heat,
   melt butter. Add onions and cook until very soft and golden, 25 minutes,
   stirring often. Add garlic and cook until fragrant, 1 minute more. Add broth
   and thyme and season with salt and pepper. Bring to a boil, then reduce heat
   and let simmer until slightly thickened, 10 minutes. 
4. Add meatballs to skillet and sprinkle with Gruyère. Cover
   and cook until meatballs are warmed through and cheese is melty, 5 minutes.
   Serve warm, garnished with thyme.

Base Recipe adapted from this SITE