Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, melt the butter and add the thinly sliced onions. Cook them slowly until they are caramelized and slightly golden, about 15-20 minutes.
- In a large bowl, combine the ground chicken, finely chopped onion, garlic, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix it all up until well blended.
- Form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs for about 20 minutes, or until they’re cooked through and golden on the outside.
Cooking the Sauce
- While the meatballs are baking, use the same skillet with leftover butter and onion. Add the beef broth and Worcestershire sauce, letting it simmer for about 5 minutes.
- Stir in the shredded Gruyère cheese until melted and creamy.
Serving
- Once the meatballs are done, add them to the skillet with the sauce. Toss gently to coat the meatballs and serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Pair with a side salad or over pasta for an easy dinner. Feel free to mix up the cheese; cheddar or blue cheese can add an interesting twist.
