Description
These Crock Pot French Onion Meatballs are a comforting and flavorful dish combining classic French onion soup flavors with juicy, tender meatballs slow-cooked to perfection. Ideal for an easy weeknight dinner, the meatballs are simmered in a rich onion soup sauce and optionally topped with melted Swiss cheese for a delicious finish.
Ingredients
Scale
Meatballs
- 1 lb (450 g) ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Sauce
- 2 cups French onion soup (canned or homemade)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
Topping (optional)
- 1/2 cup shredded Swiss cheese
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form the meatballs: Shape the mixture into approximately 1 to 1.5-inch diameter meatballs, ensuring they are uniform in size for even cooking.
- Place meatballs in the slow cooker: Arrange the meatballs in a single layer in the bottom of the crock pot to allow even cooking.
- Add the sauce: Pour the French onion soup over the meatballs, then add Worcestershire sauce and soy sauce. Gently stir to coat the meatballs evenly without breaking them apart.
- Cook the meatballs: Cover the crock pot with a lid and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the meatballs are fully cooked and tender.
- Add cheese topping (optional): About 15 minutes before serving, sprinkle shredded Swiss cheese over the meatballs, cover, and allow the cheese to melt completely.
- Serve: Once the cheese is melted and the meatballs are hot, serve them warm straight from the crock pot with your choice of sides such as mashed potatoes, rice, or crusty bread.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For homemade French onion soup, sauté sliced onions slowly until caramelized, then add beef broth and seasonings.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce the liquid.
- These meatballs freeze well; cool completely before freezing and reheat gently in a slow cooker or oven.
- The Swiss cheese topping is optional but adds a nice creamy texture and flavor.
