French Onion Chicken Meatballs (KFP)
French Onion Chicken Balls
If I could “French Onion” something, you KNOW I’m gonna do it. 🙏🏻🤣
This recipe is just a riff on my original French Onion Chicken Thighs, just baller style.
I like this more for Yom Tov, because mash potatoes are my weakness and these onions with these meatballs all mixed together…..
can I get a AMEN 🙌🏻
Super easy to make, just a bit of prep with the slicing of the onions (make SURE to do that before you do the meatballs) but worth the effort!
Can totally be made in advance and reheated. I highly suggest just doubling the onions. Because as I posted this recipe, I basically ate all the onions MYSELF. Not sure the rest of the family appreciated that so much 😝
Ingredients
RECIPE:
6-8 white onions, sliced thin
For the Chicken Balls:
1 LB ground chicken or Turkey (can use a beef mixture also)
1/2 cup matzah meal (can leave out if eat non gebrokts)
Salt & pepper to taste
1 egg
For the Onions:
1 Tbsp. Dried parsley
1 tsp garlic powder
1 tsp. Onion powder
1 tsp. Paprika
1/4 cup sugar
1 cup red wine ( I used a very dry Cabernet)
Salt & pepper to taste
Instructions
In a large pan, add 1/4 cup oil and bring to a medium low heat.
Mix your chicken ball mixture with the matzah meal, egg and seasoning. Shape balls. Add to the hot oil, and fry on both sides about 45 seconds each side.
They should have a nice golden crust on both sides but still raw in middle. Remove and set aside.
Add your sliced onions to the pan. Mix well with the hot oil that was leftover from fry thing the chicken balls. Cover pan and let onions cook down for about 15-20 minutes.
Uncover pan, add the sugar, spices and red wine. Mix everything together and then add pack the chicken balls.
Cover the pan and let the whole thing cook on low for about an hour. Until your onions are caramelized and chicken balls are fully cooked.
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