Crock Pot French Onion Beef Meatballs

Crock Pot French onion beef meatballs are a savory, comforting dish combining tender meatballs with the rich, caramelized flavors of French onion soup. Slowly simmered in a crock pot, these meatballs soak up the flavorful broth and cheese, making them a perfect choice for an appetizer, main course, or hearty snack.

Why You’ll Love This Recipe

  • Set it and forget it: Minimal hands-on cooking time thanks to the crock pot.
  • Rich and flavorful: Inspired by the comforting taste of French onion soup.
  • Versatile dish: Serve as an appetizer, over pasta, or with crusty bread.
  • Crowd-pleaser: Perfect for potlucks, parties, or family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Ground beef
  • Breadcrumbs
  • Egg
  • Grated Parmesan cheese
  • Garlic (minced)
  • Onion (finely chopped)
  • Salt and pepper
  • Butter
  • Beef broth
  • French onion soup mix
  • Shredded Gruyère or Swiss cheese
  • Fresh parsley (for garnish)

Directions

  1. Make the meatballs: In a bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, garlic, onion, salt, and pepper. Mix until just combined, then shape into small meatballs (about 1 inch in diameter).
  2. Sear the meatballs: Heat a skillet over medium heat and melt butter. Add the meatballs and cook until browned on all sides (they don’t need to be fully cooked).
  3. Prepare the crock pot: In the crock pot, whisk together beef broth and French onion soup mix. Add the browned meatballs.
  4. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are tender and infused with flavor.
  5. Add cheese: In the last 15 minutes of cooking, sprinkle shredded Gruyère or Swiss cheese over the meatballs. Cover until the cheese is melted and bubbly.
  6. Serve: Garnish with fresh parsley and serve hot with crusty bread, over mashed potatoes, or pasta.

Servings and Timing

  • Servings: Makes approximately 24 meatballs, serving 4-6 people.
  • Prep time: 15 minutes
  • Cook time: 6-8 hours on low or 3-4 hours on high
  • Total time: Up to 8 hours and 15 minutes

Variations

  • Protein swap: Use ground turkey, chicken, or pork instead of beef.
  • Cheese options: Try mozzarella, provolone, or cheddar for a different cheesy finish.
  • Low-carb: Substitute breadcrumbs with almond flour or crushed pork rinds.
  • Add veggies: Include sliced mushrooms or caramelized onions for extra flavor and texture.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze cooked meatballs (without cheese) in an airtight container for up to 3 months. Thaw overnight before reheating.
  • Reheating: Warm in the crock pot or on the stovetop over low heat until heated through.

FAQs

1. Can I use frozen meatballs for this recipe?

Yes, you can use store-bought frozen meatballs to save time. Adjust cooking time as needed.

2. Do I need to brown the meatballs first?

Browning is optional but adds flavor and helps the meatballs hold together better.

3. Can I make this recipe without a crock pot?

Yes, you can cook the meatballs in a covered pot on the stovetop over low heat for 1-2 hours.

4. What is the best cheese for this recipe?

Gruyère is ideal for its nutty, rich flavor, but Swiss or mozzarella are great alternatives.

5. Can I make these meatballs gluten-free?

Use gluten-free breadcrumbs or oats to make the recipe gluten-free.

6. How do I prevent the meatballs from falling apart?

Avoid overmixing the meatball ingredients and ensure they’re browned before adding to the crock pot.

7. Can I double this recipe?

Yes, double the ingredients and use a larger crock pot for larger batches.

8. What can I serve with these meatballs?

Pair with mashed potatoes, pasta, rice, or a side of sautéed green beans.

9. Can I add wine to the sauce?

Yes, adding a splash of dry white or red wine to the broth can enhance the flavor.

10. How do I make this recipe dairy-free?

Skip the cheese or use a dairy-free cheese alternative.

Conclusion

Crock Pot French onion beef meatballs are a flavorful, comforting dish that’s easy to prepare and sure to impress. Whether you’re hosting a party or serving up a family dinner, these tender, cheesy meatballs are guaranteed to be a hit. Serve them with your favorite sides or enjoy them on their own for a satisfying, stress-free meal!

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Crock Pot French Onion Beef Meatballs

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  • Author: clara
  • Prep Time: 25 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 25 minutes
  • Yield: 46 servings 1x
  • Category: Main Course, Appetizer
  • Method: Slow Cooking
  • Cuisine: French-inspired

Description

These Crock Pot French Onion Beef Meatballs are a flavorful and comforting dish, featuring tender beef meatballs simmered in a rich, savory French onion-inspired sauce. Perfect as an appetizer or served over mashed potatoes, pasta, or rice for a hearty main course.


Ingredients

Units Scale

For the Meatballs

  • 1 pound ground beef
  • 1/2 cup breadcrumbs (plain or seasoned)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the French Onion Sauce

  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3 cups beef broth
  • 1/2 teaspoon dried thyme
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • 1 1/2 cups shredded Gruyère or Swiss cheese

Instructions

Prepare the Meatballs

  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, milk, garlic powder, onion powder, thyme, salt, and black pepper. Mix until just combined.
  2. Roll the mixture into 1-inch meatballs (about 20–24 meatballs). Set aside.

Prepare the French Onion Sauce

  1. Heat the butter in a large skillet over medium heat. Add the sliced onions, sugar, and salt. Cook, stirring frequently, until the onions are golden brown and caramelized, about 15–20 minutes.
  2. Add the beef broth, thyme, and Worcestershire sauce to the skillet. Stir to combine and bring to a simmer.

Assemble in the Crock Pot

  1. Place the raw meatballs in the bottom of a 4–6 quart Crock Pot. Pour the French onion sauce over the meatballs, ensuring they are submerged.
  2. Cover and cook on low for 5–6 hours or on high for 2–3 hours, until the meatballs are cooked through (internal temperature of 165°F or 74°C).

Add Cheese and Serve

  1. If desired, stir in the cornstarch slurry to thicken the sauce in the last 30 minutes of cooking.
  2. Sprinkle the shredded Gruyère or Swiss cheese over the top of the meatballs, cover, and cook on low until the cheese is melted, about 10 minutes.
  3. Serve the meatballs warm as an appetizer or over mashed potatoes, pasta, or rice for a main dish.

Notes

  • For extra flavor, sear the meatballs in a skillet before adding them to the Crock Pot.
  • If you don’t have Gruyère or Swiss cheese, mozzarella works as a good substitute.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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