Description
Slow Cooker French Onion Meatballs are tender, flavorful, and bathed in a rich, caramelized onion gravy. Perfect for weeknight dinners or as a party appetizer, they pair wonderfully with mashed potatoes, rice, or crusty bread.
Ingredients
Units
Scale
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped parsley (optional)
For the French Onion Sauce:
- 2 large onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp garlic, minced
- 2 cups (480 ml) beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tsp thyme (optional)
- 1/4 cup (60 g) shredded Gruyère or Swiss cheese (for topping, optional)
Instructions
1. Make the Meatballs:
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic powder, onion powder, salt, pepper, and parsley. Mix until just combined.
- Form into 1-inch meatballs and place them on a baking sheet or plate.
2. Brown the Meatballs (Optional):
- Heat a skillet over medium heat and sear the meatballs in batches until browned on all sides. This step is optional but adds extra flavor.
3. Prepare the Onions:
- In a large skillet, melt the butter with olive oil over medium heat. Add the sliced onions and sprinkle with sugar. Cook, stirring occasionally, for 15-20 minutes, or until the onions are caramelized and golden brown. Stir in the minced garlic and cook for 1 minute.
4. Combine in the Slow Cooker:
- Transfer the caramelized onions to the slow cooker. Add the beef broth, Worcestershire sauce, and thyme (if using). Stir to combine.
- Place the meatballs into the slow cooker, ensuring they are submerged in the sauce.
5. Cook:
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
6. Thicken the Sauce:
- In the last 30 minutes of cooking, stir the cornstarch slurry into the slow cooker to thicken the sauce.
7. Add Cheese (Optional):
- If desired, sprinkle shredded Gruyère or Swiss cheese over the meatballs in the slow cooker and cover until melted.
8. Serve:
- Serve the meatballs warm with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Notes
- For a shortcut, use frozen meatballs and skip the homemade meatball step. Adjust cooking time as needed.
- Add a splash of balsamic vinegar to the onions for extra depth of flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.