French onion chicken meatballs

Ingredients
French Onion Sauce:
3 tablespoons butter
2 medium white or yellow onions, thinly sliced
2 teaspoons EACH: sugar AND Worcestershire sauce
1 teaspoon EACH: Italian seasoning AND salt
2 garlic cloves, minced or grated
2 tablespoons all-purpose flour
1 ½ cup EACH: beef stock AND grated cheese (such as provolone, gruyere, or mozzarella)
Meatballs:
1 large egg
½ cup Panko breadcrumbs
½ cup grated parmesan cheese
1 teaspoon EACH: garlic powder AND onion powder
¾ teaspoon salt + ½ teaspoon black pepper
1 tablespoon freshly chopped parsley
1 ¼ pound ground chicken or turkey
Instructions
CARAMELIZE THE ONIONS: Position a rack in the center of the oven and preheat the oven to 400ºF. In a large cast-iron skillet over medium heat, melt the butter with a small drizzle of oil (any kind.) Add the onions and sauté them for 5 minutes or until they start to sweat and shrink a little. Lower the heat to medium-low, season with sugar and Italian seasoning and continue to cook for 25 minutes or until the onions start to turn golden and caramelize. You want to just stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, you can turn the heat down a little bit.
MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the chicken. When the ingredients are combined, add the ground chicken and mix until just combined. Shape the mixture into 1 tablespoon mixture (roughly 30 meatballs?) Place the meatballs on a baking sheet lined with parchment paper, about 1 inch apart and bake for 18-22 minutes or until the meatballs are moist but a bit firm to the touch
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