Crock Pot French Onion Meatballs Recipe

Introduction

This Crock Pot French Onion Meatballs recipe combines tender meatballs with rich, savory French onion flavors for an easy, comforting meal. Slow-cooked to perfection and topped with creamy Gruyere cheese, it’s perfect for a cozy night in or a crowd-pleasing appetizer.

Ingredients

• 36 ounces frozen meatballs
• 2 large sweet onions, thinly sliced into half moons
• 3-5 garlic cloves, minced
• 2 cups low sodium beef broth
• 1 (10.5 oz) can condensed French onion soup
• 1 tablespoon balsamic vinegar
• 1 ½ teaspoons fresh thyme, minced
• ¾ teaspoon black pepper, or to taste
• 2 tablespoons cornstarch
• 1 cup shredded Gruyere cheese
• Fresh thyme or parsley for garnish (optional)

Instructions

1. Step 1: Place the frozen meatballs in the crock pot in an even layer.
2. Step 2: Top the meatballs with the sliced onions and minced garlic.
3. Step 3: In a mixing bowl or large measuring cup, whisk together the beef broth, French onion soup, balsamic vinegar, thyme, black pepper, and cornstarch until well combined.
4. Step 4: Pour the mixture evenly over the meatballs, onions, and garlic in the crock pot.
5. Step 5: Cover with the lid and cook on LOW for 3-5 hours, stirring halfway through to ensure even heating and to prevent the sauce from burning on the bottom.
6. Step 6: Just before serving, sprinkle the shredded Gruyere cheese over the meatballs. Cover and cook for an additional 5-10 minutes until the cheese melts completely.
7. Step 7: Garnish with fresh chopped parsley or thyme if desired. Serve the meatballs as an appetizer or over mashed potatoes or egg noodles. Enjoy!

Tips & Variations

• For extra depth, caramelize the onions first in a skillet before adding to the crock pot.
• Use turkey or chicken meatballs for a lighter version of this dish.
• Substitute Gruyere with Swiss or mozzarella cheese if preferred.
• Add a splash of white wine to the broth mixture for a subtle acidity and richer flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The sauce may thicken upon cooling—stir in a little water or broth when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade meatballs instead of frozen?

Yes, homemade meatballs can be used. Just brown them first for better texture and then follow the recipe as instructed, adjusting cooking time if necessary to ensure they are heated through.

Is it necessary to use cornstarch in the sauce?

Cornstarch helps thicken the sauce to achieve that rich, velvety texture typical of French onion dishes. If you prefer a thinner sauce, you can reduce or omit cornstarch, but the sauce will be less thickened.

Crock Pot French Onion Meatballs Recipe

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This Crock Pot French Onion Meatballs recipe combines savory frozen meatballs with a rich, flavorful French onion sauce slow-cooked to perfection. Topped with melted Gruyere cheese and fresh herbs, these meatballs make a comforting appetizer or main dish when served over mashed potatoes or egg noodles.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 3 to 5 hours
• Total Time: 3 hours 10 minutes to 5 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatballs

• 36 ounces frozen meatballs

Vegetables

• 2 large sweet onions, thinly sliced into half moons
• 3–5 garlic cloves, minced

Sauce

• 2 cups low sodium beef broth
• 1 10.5 oz can condensed French onion soup
• 1 tablespoon balsamic vinegar
• 1 ½ teaspoons fresh thyme, minced
• ¾ teaspoon black pepper (to taste)
• 2 tablespoons cornstarch

Toppings

• 1 cup shredded Gruyere cheese
• Fresh thyme or parsley for garnish (optional)

Instructions

1. Prepare Crockpot: Place the frozen meatballs evenly in the bottom of the crockpot to form the base of the dish.
2. Add Aromatics: Top the meatballs with the thinly sliced sweet onions and the minced garlic to infuse flavor as it cooks.
3. Make Sauce: In a mixing bowl or large measuring cup, whisk together the low sodium beef broth, condensed French onion soup, balsamic vinegar, fresh minced thyme, black pepper, and cornstarch until smooth and fully combined.
4. Combine and Cook: Pour the prepared sauce mixture evenly over the meatballs, onions, and garlic in the crockpot. Cover with the lid and cook on LOW for 3 to 5 hours, stirring halfway through to ensure even cooking and prevent the sauce from burning on the bottom.
5. Finish with Cheese: About 5 to 10 minutes before serving, sprinkle the shredded Gruyere cheese over the hot meatballs. Cover again and continue cooking until the cheese is completely melted and gooey.
6. Garnish and Serve: Garnish with freshly chopped parsley or thyme if desired. Serve these delicious French onion meatballs as an appetizer or paired with mashed potatoes or egg noodles for a hearty main course. Enjoy!

Notes

• Stir the meatballs halfway through cooking to ensure even heating and prevent sticking.
• Use low sodium beef broth to better control the saltiness of the dish.
• For a thicker sauce, you can add a little more cornstarch slurry to the crockpot in the last hour of cooking.
• Gruyere cheese adds a rich, nutty flavor, but you can substitute with Swiss cheese if preferred.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the crockpot on low.

Keywords: crock pot meatballs, French onion meatballs, slow cooker recipes, comfort food, Gruyere cheese meatballs