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–+ servings
Easy Creamy Crockpot French Onion Meatballs Recipe
katya bou

Crockpot French Onion Meatballs

This Crockpot French Onion Meatballs recipe is a delicious, family-friendly meal combining comforting French onion soup flavors with tender, juicy meatballs cooked to perfection in a slow cooker.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Comfort Food, Main Dish
Cuisine: American, French
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatball Mixture
  • 1.5 pounds ground beef 80/20 blend ideal for flavor and moisture; can mix with ground pork
  • 1/2 cup breadcrumbs plain or Italian-seasoned; gluten-free breadcrumbs optional
  • 1 egg large, lightly beaten
  • 1/4 cup Parmesan cheese grated; Pecorino Romano cheese as substitute
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • to taste salt
  • to taste black pepper
French Onion Components
  • 3 large yellow onions thinly sliced
  • 1 tbsp olive oil for caramelizing onions
  • 4 cups beef broth low-sodium recommended
  • 1 packet dry onion soup mix about 1 ounce
  • 2 tbsp Worcestershire sauce
Optional Toppings
  • shredded Gruyere cheese
  • fresh parsley for garnish
  • toasted baguette slices for serving

Equipment

  • Crockpot
  • skillet,
  • Large bowl

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until deeply golden brown and caramelized.
  2. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, dried thyme, salt, and pepper. Mix gently until just combined.
  3. Roll the meat mixture into 1-inch meatballs; about 24-30 meatballs.
  4. Place half of the caramelized onions at the bottom of the crockpot. Arrange the meatballs on top of the onions, then cover them with the remaining onions.
  5. Pour beef broth over the meatballs and onions. Sprinkle dry onion soup mix and Worcestershire sauce on top.
  6. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until meatballs are cooked through and sauce is rich.
  7. Optionally, shred Gruyere cheese on top and let it melt. Garnish with fresh parsley and serve with toasted baguette slices.

Nutrition

Calories: 420kcalCarbohydrates: 14gProtein: 35gFat: 25gSaturated Fat: 9gCholesterol: 120mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 130mgIron: 4.5mg

Notes

For extra flavor, sear meatballs before adding to the crockpot or deglaze the pan with red wine or balsamic vinegar after caramelizing onions. Adjust seasoning to taste halfway through cooking.
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