Go Back

Crock Pot French Onion Meatballs

A heavenly blend of savory flavors, these Crock Pot French Onion Meatballs are tender, juicy, and sure to please at family dinners or casual gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 lb ground beef Juicy and flavorful, this will form the base of our meatballs.
  • 1/2 cup breadcrumbs For that perfect texture and to help bind the meatballs.
  • 1/4 cup grated Parmesan cheese Adds a nutty flavor that complements the beef beautifully.
  • 1 large egg Binds the ingredients together to ensure each meatball holds its shape.
  • 2 cloves garlic, minced The aromatic touch that brings depth to the dish.
  • 1 teaspoon dried thyme Earthy and slightly minty, this herb enhances the flavor profile.
  • 1 teaspoon dried oregano Its robust flavor pairs perfectly with the beef.
  • 1/2 teaspoon salt Essential seasonings to elevate the taste.
  • 1/2 teaspoon black pepper Essential seasonings to elevate the taste.
  • 2 tablespoons olive oil (for browning) Adds richness and helps in achieving that golden crust.
Cooking Sauce
  • 2 cups French onion soup The star ingredient that envelops the meatballs in savory goodness.
  • 1 tablespoon Worcestershire sauce A splash of umami that enhances the overall flavor.
  • 1 teaspoon Dijon mustard Adds a tangy kick that balances the sweetness of the onions.
  • 1 teaspoon fresh thyme A fresh herb for garnishing and extra flavor.
Topping
  • 1 cup shredded Gruyère cheese A melty, creamy topping that elevates this dish to its peak.

Method
 

Preparation
  1. In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried thyme, dried oregano, salt, and black pepper. Mix thoroughly until well incorporated, then shape into meatballs, about 1 to 1.5 inches in diameter.
Browning
  1. Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 2-3 minutes per side, until browned and charred. Transfer browned meatballs to the crock pot.
Sauce Preparation
  1. In a separate bowl, whisk together the French onion soup, Worcestershire sauce, Dijon mustard, and fresh thyme. Pour the sauce over the meatballs in the crock pot, ensuring they are evenly coated.
Slow Cooking
  1. Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours.
Cheese Addition
  1. About 10 minutes before serving, sprinkle the shredded Gruyère cheese over the meatballs and cover the crock pot again to allow the cheese to melt.
Serving
  1. Serve the meatballs over mashed potatoes, rice, or on their own as an appetizer. Garnish with extra fresh thyme if desired.

Notes

For variations, substitute ground beef with ground turkey or chicken, and you can use different types of cheese or soups as desired. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.