Crock Pot French Onion Beef Meatballs
Ingredients
- 2 lbs (900 g) frozen beef meatballs
- 1 (10.5 oz) can French onion soup
- 1 (1 oz) packet dry onion soup mix
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1½ cups shredded Gruyère cheese (or Swiss or mozzarella)
- Fresh parsley, chopped (for garnish)
Instructions
- Place the sliced onions and butter in the bottom of your slow cooker. Add the minced garlic and thyme.
- Pour in the French onion soup, beef broth, Worcestershire sauce, and dry onion soup mix. Stir everything together until well combined.
- Add the frozen beef meatballs and gently stir to coat them evenly in the sauce.
- Cover and cook:
- LOW: 5–6 hours
- HIGH: 3–4 hours
- About 15–20 minutes before serving, sprinkle the shredded Gruyère cheese evenly over the meatballs. Cover again and allow the cheese to melt completely.
- Garnish with freshly chopped parsley before serving.
Serving Suggestions
These French Onion Beef Meatballs are delicious served over:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed white rice
- Toasted French bread
- Garlic bread
- Cooked pasta
Tips
- For extra flavor, caramelize the onions in a skillet for 10–15 minutes before adding them to the slow cooker.
- If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 20 minutes of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
This recipe makes approximately 6–8 servings and is perfect for family dinners, parties, or meal prep. The meatballs become tender and juicy while slowly simmering in a rich, savory French onion sauce topped with melted cheese.