Crockpot French Onion Meatballs are your shortcut to a comforting and incredibly flavorful meal, perfect for busy weeknights or casual entertaining, offering a delightful twist on classic French onion soup with the convenience of slow cooking.
Key Ingredients for Crockpot French Onion Meatballs:
- 1 pound ground beef (80/20 or 90/10 recommended)
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup milk (any kind)
- 1 large egg
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1.5 cups beef broth
- 1/4 cup dry white wine (optional, adds depth of flavor)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 4 slices Provolone cheese (or Gruyère, Swiss)
- Fresh parsley, chopped, for garnish (optional)
How to Make Crockpot French Onion Meatballs:
These Crockpot French Onion Meatballs are incredibly simple to prepare, boasting a rich, savory flavor that will have everyone asking for seconds, and with minimal active cooking time, they’re perfect for hands-off meal preparation, taking about 20 minutes of prep to get started.
Step-by-Step Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, Italian seasoned breadcrumbs, milk, egg, onion powder, garlic powder, salt, and black pepper. Gently mix until just combined, being careful not to overmix, as this can result in tough meatballs. Roll the mixture into approximately 1 to 1.5-inch meatballs. You should get around 20-24 meatballs.
- Sear the Meatballs (Optional but Recommended): Heat the butter in a large skillet over medium-high heat. Add the meatballs in a single layer (you may need to do this in batches) and sear them on all sides until nicely browned. This step adds a wonderful depth of flavor and helps the meatballs hold their shape during the slow cooking process. Remove the meatballs from the skillet and set them aside.
- Caramelize the Onions: In the same skillet (if you seared the meatballs), add the thinly sliced yellow onions. Cook over medium heat, stirring occasionally, for about 15-20 minutes, or until the onions are softened, golden brown, and caramelized. If the pan starts to get too dry, you can add a splash of water or broth to help deglaze the pan and continue softening the onions.
- Add Aromatics and Liquids: Stir in the minced garlic and fresh thyme to the caramelized onions and cook for another minute until fragrant. Pour in the beef broth, white wine (if using, scrape up any browned bits from the bottom of the pan), Worcestershire sauce, and Dijon mustard. Stir to combine.
- Assemble in the Crockpot: Place the seared meatballs into the insert of your slow cooker. Pour the caramelized onion and broth mixture over the meatballs, ensuring they are mostly submerged.
- Slow Cook: Cover the slow cooker and cook on low for 3-4 hours, or on high for 2-3 hours, until the meatballs are cooked through and tender.
- Melt the Cheese: About 15-20 minutes before you’re ready to serve, remove the lid of the slow cooker. Place one slice of Provolone cheese on top of each meatball, allowing it to melt and become gooey. You can also place the entire crockpot insert under the broiler for a few minutes to achieve a more browned and bubbly cheese topping, but be very careful if you do this.
- Serve: Garnish with fresh chopped parsley, if desired. Serve the Crockpot French Onion Meatballs hot, spooning some of the flavorful sauce over them. They are excellent served over mashed potatoes, rice, egg noodles, or simply with crusty bread for dipping.
Why You’ll Love This Crockpot French Onion Meatballs:
You’ll adore these Crockpot French Onion Meatballs for their incredibly tender texture and the rich, savory sauce that envelops each bite, reminiscent of slow-cooked French onion soup but with the satisfying heartiness of meatballs. Making this at home is significantly more budget-friendly than dining out, transforming simple pantry staples into an impressive meal that feels special without breaking the bank, especially with the delightful tang from Worcestershire and Dijon mustard, complemented by the luxuriously melted cheese.
Forget the fuss of traditional French onion soup requiring hours of stovetop attention; these slow cooker meatballs offer a simpler, yet equally sophisticated flavor profile that’s perfect for a cozy night in or impressing guests. The aroma that fills your kitchen as they cook is simply irresistible, promising a comforting and deeply flavorful experience that’s both economical and incredibly satisfying, so why not give these delightful Crockpot French Onion Meatballs a try this week?
Storing and Reheating Tips:
Leftovers of Crockpot French Onion Meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the meatballs and sauce are completely cooled before storing.
To reheat, you have a few excellent options for optimal taste:
- Stovetop: Gently reheat the meatballs and sauce in a saucepan over low heat, stirring occasionally, until warmed through. Be careful not to boil.
- Microwave: Place a portion of the meatballs and sauce in a microwave-safe dish and heat on medium power in 30-second intervals, stirring in between, until thoroughly heated.
- Freezing: For longer storage, allow the cooked meatballs and sauce to cool completely. Transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating using one of the methods above. You may need to add a splash of broth or water when reheating frozen leftovers to refresh the sauce.
Final Thoughts:
These Crockpot French Onion Meatballs are a true game-changer for effortless yet incredibly flavorful dining. They’re a comforting sensation in a bowl, perfect for anyone looking to bring a little extra deliciousness to their week, and we highly encourage you to give this simple slow cooker delight a try!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crockpot French Onion Meatballs
Ingredients
Equipment
Method
- In a large bowl, combine the ground beef, Italian seasoned breadcrumbs, milk, egg, onion powder, garlic powder, salt, and black pepper. Gently mix until just combined, being careful not to overmix, as this can result in tough meatballs. Roll the mixture into approximately 1 to 1.5-inch meatballs. You should get around 20-24 meatballs.1 pound ground beef (80/20 or 90/10 recommended), 1/2 cup Italian seasoned breadcrumbs, 1/4 cup milk (any kind), 1 large egg, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Heat the butter in a large skillet over medium-high heat. Add the meatballs in a single layer (you may need to do this in batches) and sear them on all sides until nicely browned. This step adds a wonderful depth of flavor and helps the meatballs hold their shape during the slow cooking process. Remove the meatballs from the skillet and set them aside.2 tablespoons unsalted butter
- In the same skillet (if you seared the meatballs), add the thinly sliced yellow onions. Cook over medium heat, stirring occasionally, for about 15-20 minutes, or until the onions are softened, golden brown, and caramelized. If the pan starts to get too dry, you can add a splash of water or broth to help deglaze the pan and continue softening the onions.2 large yellow onions, thinly sliced
- Stir in the minced garlic and fresh thyme to the caramelized onions and cook for another minute until fragrant. Pour in the beef broth, white wine (if using, scrape up any browned bits from the bottom of the pan), Worcestershire sauce, and Dijon mustard. Stir to combine.2 cloves garlic, minced, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme), 1.5 cups beef broth, 1/4 cup dry white wine (optional), 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard
- Place the seared meatballs into the insert of your slow cooker. Pour the caramelized onion and broth mixture over the meatballs, ensuring they are mostly submerged.
- Cover the slow cooker and cook on low for 3-4 hours, or on high for 2-3 hours, until the meatballs are cooked through and tender.
- About 15-20 minutes before you’re ready to serve, remove the lid of the slow cooker. Place one slice of Provolone cheese on top of each meatball, allowing it to melt and become gooey. You can also place the entire crockpot insert under the broiler for a few minutes to achieve a more browned and bubbly cheese topping, but be very careful if you do this.4 slices Provolone cheese (or Gruyère, Swiss)
- Garnish with fresh chopped parsley, if desired. Serve the Crockpot French Onion Meatballs hot, spooning some of the flavorful sauce over them. They are excellent served over mashed potatoes, rice, egg noodles, or simply with crusty bread for dipping.Fresh parsley, chopped (optional)