French Onion Meatballs 

Ingredients:

2 tablespoons olive oil
2 medium onions, thinly sliced
1 pound lean ground turkey or chicken (94% preferred)
2 garlic cloves, minced
1 cup finely grated Gruyere cheese, plus extra for topping
2 tablespoons freshly grated Parmesan cheese
1/4 cup seasoned bread crumbs
3 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 to 2 tablespoons olive oil (for browning)
1 ½ cups chicken or beef stock
1 teaspoon flour
Instructions:

Caramelize the Onions:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown (about 15-20 minutes). Remove from heat and let cool slightly.
Prepare the Meatball Mixture:
In a large bowl, combine the ground turkey or chicken, minced garlic, Gruyere cheese, Parmesan cheese, seasoned bread crumbs, chopped parsley, dried thyme, salt, and pepper. Add the cooled caramelized onions and mix until well combined.
Form the Meatballs:
Preheat your oven to 400°F (200°C).
Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
Brown the Meatballs:
In a skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat. Add the meatballs in batches, browning them on all sides (about 5-7 minutes). Transfer the browned meatballs back to the baking sheet.
Make the Sauce:
In the same skillet, add the chicken or beef stock and bring to a simmer. Whisk in the flour to thicken the sauce slightly. Pour the sauce over the meatballs.
Bake:
Sprinkle extra Gruyere cheese on top of the meatballs. Bake in the preheated oven for about 15-20 minutes, or until the meatballs are cooked through and the cheese is melted and bubbly.
Serve:
Garnish with additional fresh parsley if desired. Serve hot with crusty bread or over pasta for a delicious meal!