French Onion Chicken Meatballs

Deliciously satisfying! These easy French Onion Chicken Meatballs are juicy, cheesy, and perfect for a quick weeknight dinner. 🍲🧅 #Yum
Recipe at the bottom 👇, tap the link below for full info.
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Ingredients
For the meatballs
• 1 lb. ground chicken
• 1/2 cup shredded Gruyère
• 1/4 cup breadcrumbs
• 2 tablespoons flat parsley freshly chopped
• 1 large egg, beaten
• 2 cloves garlic, sliced
• 1 teaspoon kosher salt
• Freshly ground black pepper
For the French Onion Sauce
• 4 tablespoons butter
• 2 large onions sliced 1/4"/6 mm thick
• 2 teaspoons freshly chopped thyme
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 2 ½ cups beef broth divided
• 2 teaspoons freshly chopped thyme, plus more for garnish
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups shredded Gruyère
Directions
For the Meatballs
In a large bowl, combine ground chicken, Gruyère, breadcrumbs, parsley, egg, and garlic. Season with salt and pepper. Use the Large Scoop to form into 16 meatballs (@ 3 tbsp. each), then place on racks in the Deluxe Air Fryer and set to Air Fry for 25 minutes, switching trays halfway through, until golden and cooked through.
For the French Onion Sauce
While the meatballs are cooking, make the sauce.
Use the Rapid-Prep Mandoline to slice the onions. In a large skillet over medium heat, melt butter. Add onions, thyme and salt, stir to combine. Cover for five minutes.
Remove lid and let onions caramelize until golden brown and jammy over medium heat, stirring occasionally and adding in the ½ cup of beef broth a little at a time every 5-10 minutes, cooking for approximately 25 minutes.
Add in garlic, cooking for one minute, or until fragrant. Add broth and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes.
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.
Music: Traveler
Musician: Roa