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
- 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).
- 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).
- Prepare the crock pot: In the crock pot, whisk together beef broth and French onion soup mix. Add the browned meatballs.
- 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.
- 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.
- 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!
Print
Crock Pot French Onion Beef Meatballs
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 4–6 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
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
- 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.
- Roll the mixture into 1-inch meatballs (about 20–24 meatballs). Set aside.
Prepare the French Onion Sauce
- 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.
- Add the beef broth, thyme, and Worcestershire sauce to the skillet. Stir to combine and bring to a simmer.
Assemble in the Crock Pot
- 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.
- 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
- If desired, stir in the cornstarch slurry to thicken the sauce in the last 30 minutes of cooking.
- 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.
- 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.