French Onion Chicken Meatballs
Notes
- Keep the temp low, and monitor the meatballs: Ground chicken can get dry very quickly, which is why I chose to use 350º versus a higher temperature, and instead of going for the full 30 minutes, bake a few minutes less, as the meatballs will bake a touch more to melt the cheese.
- Add a little fresh thyme to the mix if you want some fresh herbs other than the dried herbs. If you want to spruce up the mixture, add a quick gravy: mix 2 tablespoon flour and ½ cup beef broth and pour over the meatballs. Then top with cheese.
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