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French Onion Meatballs

FRE Pairing: Chardonnay


French Onion Meatballs


  • 2 onions, sliced
  • 3 Tbsp olive oil, divided
  • 1½ lb ground chicken
  • 1 cup panko breadcrumbs
  • ½ cup chopped walnuts
  • 2 Tbsp minced garlic
  • ½ tsp salt
  • 2 large eggs
  • 1½ cups shredded Swiss cheese (or use Gruyère or mozzarella)
  • ¼ cup chopped fresh parsley (optional)


  1. Cook onions in 1 Tbsp hot oil in a large skillet over medium heat 20 minutes, stirring occasionally, until lightly browned and tender.
  2. Meanwhile, combine chicken, breadcrumbs, nuts, garlic, salt, and eggs in a large bowl; gently mix together using your hands. Roll chicken mixture into 1½-inch balls.
  3. Cook meatballs, in 2 batches, in 1 Tbsp hot oil per batch in a large cast-iron or ovenproof skillet over medium-high heat 7 to 8 minutes or until meatballs are no longer pink in center. Return all meatballs to skillet.
  4. Preheat broiler. Add onions to meatballs, and top with cheese. Broil 2 minutes or until cheese melts. Sprinkle with parsley, if desired.

Side Dish Ingredients

  • 6 oz French baguette, halved lengthwise
  • 2 (12-oz) pkg green beans
  • ¼ cup chopped fresh parsley
  • 1 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper

Side Dish Instructions

  1. Preheat broiler. Place bread on a baking sheet. Broil 2 to 3 minutes or until toasted.
  2. Cook beans according to package directions. Toss with parsley, oil, salt, and pepper.


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