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)
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Freeze for up to 2-3 months.
