Ingredients
Scale
- 1 egg
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/3 cup almond meal or bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/3 cup parsley, finely chopped
- 1 medium onion, finely chopped
- 1 pound 93% lean ground chicken
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 4 large garlic cloves, minced
- 1 1/2 cups beef broth
- 1 tablespoon fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 ounces shredded Gruyère cheese
- 6 ounces shredded Havarti cheese
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, Parmesan cheese, almond meal (or breadcrumbs), parsley, chopped onion, egg, minced garlic, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs using a 1½-inch scoop and place them on the baking sheet. Bake for 15–20 minutes or until they reach an internal temperature of 165°F.
- Meanwhile, heat olive oil and butter in a skillet over medium heat. Sauté sliced yellow onions until caramelized (about 25 minutes). Add minced garlic and cook for another minute.
- Pour in beef broth along with thyme, onion powder, salt, and pepper; bring to a boil then simmer until slightly thickened (about 5 minutes).
- Add baked meatballs to the skillet with the onion sauce; cook together for about 5 minutes before topping with shredded cheeses. Cover until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 2 meatballs (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 100mg