The delicious continental chicken meatballs. I like to serve this dish with spaetzle and a nice plain salad. However, rice or mashed potatoes would be good, too.
- 1 lb ground chicken
- ½ cup gruyere – shredded
- ¼ cup breadcrumbs
- 2 tbs fresh parsley – chopped
- 1 egg – beaten
- 2 cloves garlic – minced
- 1 tsp koser salt
- black pepper – freshly ground
- 2 tbs olive oil – to grease baking sheet
To Make the Meatballs:
- Preheat oven to 425º and line a large baking pan with foil rubbed with olive oil.
- In a large bowl, combine the chicken, Gruyere, bread crumbs, parsley, egg and garlic.
- Season with salt and peer and form into 16 – 18 meatballs.
- Place the meatballs on the baking sheet and bake until golden and cooked through.
- This will take about 20 minutes. You don’t want them too well done.
- 4 tbs butter – unsalted
- 2 good sized onions – very thinly sliced
- 3 garlic cloves – minced
- 2 cups beef broth
- 2 tsp fresh thyme – chopped, plus extra
- kosher salt
- 1 ½ cups gruyere – shredded
- freshly ground black pepper
To Make the Sauce:
- In a large skillet melt the butter on medium heat.
- Add the onions and cook until softened and golden, stirring often to not let burn since they are thin.
- Add the garlic and cook until soft and fragrant.
- Then add the broth, thyme and season wit salt and pepper.
- Bring slowly to a boil and then reduce the heat to let it simmer until it gets slightly thicker.
- Add the meatballs to the skillet and sprinkle with the shredded Gruyere.
- Cover and cook until the meatballs are warmed through and the cheese has melted.