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
- 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.