Baked French Onion Chicken Meatballs

For the meatballs:

• 1 lb. Ground Chicken
• 1/4 cup Panko Breadcrumbs
• 3 tbsp. Fresh Parsley, (chopped)
• 2 tbsp. Milk of choice
• 1 large Egg, (beaten)
• 2 Garlic Cloves, (finely minced)
• 1 tsp. Kosher Salt
• 1/2 tsp. Black Pepper
• 1 tbsp. Extra Virgin Olive Oil, (for baking)

For the sauce:

• 1 pouch ProperGood Chicken Bone Broth
• 2 large Sweet Onions, (finely sliced)
• 2 Garlic Cloves, (grated)
• 1 tbsp. Extra Virgin Olive Oil
• 3/4 cup Gruyere Cheese, (shredded)
• 1/4 cup Parmesan Cheese, (shredded or grated)
• 1/2 tsp. Black Pepper
• Freshly chopped parsley for serving

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For the meatballs:

1. Preheat oven to 425F. Generously rub a baking pan lined in aluminum foil with the olive oil.
2. In a bowl, combine all meatball ingredients, then mix until well combined. Form into round meatballs (about 1 tablespoon meat mixture per meatball - makes about 16), then place on the prepared baking pan.
3. Bake for 10 minutes, flip, and bake an additional 10 minutes.

For the sauce:

1. In the meantime, add the olive oil to a large pan over medium high heat to warm up for 1 minute. Add in the sliced onions, then cook down until soft and golden, stirring occasionally, for about 15-20 minutes.
2. Add in the grated garlic, chicken bone broth, and black pepper. Stir to combine, then bring to a boil. Add in the cooked meatballs, then simmer on medium low heat for 10 minutes.
3. Transfer to a serving dish that is oven-safe, then top with shredded gruyere cheese and parmesan to broil in the oven for 3-5 minutes, until golden brown on top. Garnish with freshly chopped parsley, then serve immediately.

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