Slow Cooker French Onion Meatballs

Slow Cooker French Onion Meatballs combine the rich flavors of French onion soup with tender meatballs, creating a comforting and satisfying dish that’s perfect for any occasion. This recipe takes classic ingredients and transforms them into a delightful meal that’s easy to prepare and even easier to enjoy.

Why Make Slow Cooker French Onion Meatballs

Slow Cooker French Onion Meatballs offer a unique twist on traditional meatballs, infusing them with the savory sweetness of caramelized onions and the rich umami flavor of French onion soup. By using a slow cooker, you can effortlessly achieve tender meatballs and perfectly caramelized onions without any fuss. Plus, the addition of melted cheese adds a luxurious touch that takes this dish to the next level.

How to Make Slow Cooker French Onion Meatballs

1. Prepare the Onions: In a large slow cooker, combine thinly sliced onions, minced garlic, bay leaf, unsalted butter, balsamic vinegar, Worcestershire sauce, salt, and black pepper. Cook on high for 3 hours, stirring once after 1 hour.
2. Make the Meatballs: Preheat the oven to 425°F (220°C). Mix ground beef, panko breadcrumbs, dry onion soup mix, egg, and herbes de Provence in a large bowl until just combined. Shape into meatballs and bake for 10 minutes.
3. Combine Ingredients: Add the baked meatballs, condensed French onion soup, beef broth (or water), and herbes de Provence to the slow cooker. Cover and cook on high for an additional 2 hours. Adjust seasoning to taste.
4. Melt Cheese: Just before serving, sprinkle shredded Gruyère or Swiss cheese evenly over the meatballs. Cover and let stand until the cheese is melted, about 5 to 10 minutes.
5. Garnish and Serve: Garnish with fresh thyme leaves or chopped parsley if desired. Serve the meatballs with sliced and toasted baguette.

Serving Suggestions

Slow Cooker French Onion Meatballs can be enjoyed on their own as a main dish or served over cooked pasta or mashed potatoes for a heartier meal. They pair well with a side salad or steamed vegetables for a balanced and delicious dinner.

Storage Info

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. For longer storage, freeze the meatballs in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Some Techniques or Tips

• Caramelize the onions in the slow cooker for maximum flavor.
• Be careful not to overmix the meatball mixture to avoid tough meatballs.
• Use lean ground beef to keep the meatballs moist without excess grease.
• Taste and adjust the seasoning of the meatballs and sauce before serving for the perfect balance of flavors.

FAQs about Slow Cooker French Onion Meatballs

1. Can I use a different type of cheese? Yes, you can use any melty cheese you prefer, such as mozzarella or provolone.
2. Can I make this recipe ahead of time? Yes, you can prepare the meatballs and onions in advance and store them separately in the refrigerator. When ready to serve, simply combine them in the slow cooker and cook as directed.
3. Can I skip baking the meatballs and add them directly to the slow cooker? While you can add raw meatballs to the slow cooker, baking them first helps to develop flavor and texture. If you choose to skip this step, adjust the cooking time accordingly.

Recipe Card

Slow Cooker French Onion Meatballs

These Slow Cooker French Onion Meatballs are a savory delight, featuring tender meatballs infused with the rich flavors of French onion soup, served with gooey melted cheese on top. They're perfect for a comforting meal any day of the week.

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Prep Time 25 minutes mins

Cook Time 5 hours hrs 5 minutes mins

Total Time 5 hours hrs 30 minutes mins

Course Main Course

Cuisine French

Servings 6 servings

Equipment

• Slow Cooker
• Large Mixing Bowl
• Rimmed Baking Sheet

Ingredients

  

• 3 large onions, thinly sliced
• 2 large cloves garlic, minced
• 1 tablespoon unsalted butter
• 1 tablespoon balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fine salt
• Freshly ground black pepper, to taste
• 1 1/2 pounds lean ground beef (85/15 or 90/10)
• 1/2 cup panko breadcrumbs
• 1 packet (1 ounce) dry onion soup mix
• 1 large egg
• 1/2 teaspoon herbes de Provence or dried thyme
• 1 can (10.5 ounces) condensed French onion soup
• 1 cup unsalted beef broth or water
• 1/2 teaspoon herbes de Provence or dried thyme
• 1 1/2 to 2 cups (6 to 8 ounces) shredded Gruyère or Swiss cheese
• Fresh thyme leaves or fresh chopped parsley, for garnish (optional)
• 1 baguette, sliced and toasted

Instructions

 

• In a large slow cooker, combine the thinly sliced onions, minced garlic, bay leaf, unsalted butter, balsamic vinegar, Worcestershire sauce, salt, and black pepper. Stir to combine. Cover and cook on high for 3 hours, stirring once after 1 hour.
• About 25 minutes before the onions are done, preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil.
• In a large bowl, mix together the ground beef, panko breadcrumbs, dry onion soup mix, egg, and herbes de Provence until just combined. Shape the mixture into 24 to 28 meatballs using a 2-tablespoon portion scoop, and place them on the prepared baking sheet. Bake for 10 minutes.
• Once the onions are done cooking in the slow cooker, add the baked meatballs, condensed French onion soup, beef broth (or water), and herbes de Provence. Cover and cook on high for an additional 2 hours. Adjust seasoning to taste.
• Just before serving, sprinkle the shredded Gruyère or Swiss cheese evenly over the meatballs. Cover and let stand until the cheese is melted, about 5 to 10 minutes.
• Garnish with fresh thyme leaves or chopped parsley if desired. Serve the meatballs with sliced and toasted baguette. Enjoy!

Notes

For an extra boost of flavor, you can sauté the onions in a skillet with a bit of olive oil until caramelized before adding them to the slow cooker.

Keyword Comfort food, French Onion, meatballs, Slow cooker