French onion chicken meatball's

This is my take on a recipe I recently saw in a magazine.

French onion chicken balls.

  The weather was terrible today so I didn’t get out to get some Gruyère cheese to make this recipe as shown below.  I did however use all the ingredients except Gruyère to make the chicken balls.

Mix all above ingredients gently through ground chicken.

Heat olive oil and with moistened with water hands 

Shape as closely to a ball as possible and place in heated oil.

Fry on medium heat until browned on all sides for several minutes.  Add sauce and cook on low heat until tender. Sauce will thicken slightly.  About 30 minutes.

I served over buttered noodles but I suggest crusty rolls if you have the Gruyère cheese.

Enjoy!

• 2 T olive oil
• 1 large onion caramelized( i cooked the onions earlier and cooled them completely before adding them to chicken) set aside.
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• 1 lb. Ground chicken
• 2 cloves, minced garlic
• 1/4 cup of regular breadcrumbs
• 1/2 cup 

  shredded Gruyère***

• 1/2 Parmesan cheese

• 2 Tbsp. 

  freshly chopped parsley) I used dried)

• 2 

  cloves garlic, minced

• 1 tsp. 

   salt

• Freshly ground black pepper

• Top chicken balls with Gruyère cheese( optional)***

FOR THE SAUCE

• 4 T Olive oil
• 1 medium onion sliced thin
• 1cup hot water 
• 1tsp. Better than bouillon 
• 1tsp. Flour 
• Pinch salt and pepper
• 1cup Gruyere shredded for topping 
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