Crock Pot French Onion Meatballs Recipe

Introduction

Crock Pot French Onion Meatballs combine tender meatballs with rich, savory flavors of caramelized onions and melted gruyere cheese. This comforting slow cooker dish is easy to prepare and perfect for busy weeknights or casual dinners.

Ingredients

• 2 medium yellow onions, sliced
• 26 ounces frozen meatballs
• 2 cups low-sodium beef broth
• 1 ounce package brown gravy mix
• 2 teaspoons garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon white wine vinegar
• ¼ cup water
• 2 tablespoons corn starch
• 1½ cups gruyere cheese, grated

Instructions

1. Step 1: Place the sliced onions in the bottom of a 6-quart crock pot. Then, pour frozen meatballs over the top.
2. Step 2: In a medium bowl, whisk together beef broth, brown gravy mix, garlic, black pepper, dried thyme, and white wine vinegar until well combined. Pour this mixture over the meatballs.
3. Step 3: Cover and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours.
4. Step 4: In a small bowl, whisk the cornstarch and water together to make a slurry. Pour it over the meatballs and stir gently until combined.
5. Step 5: Sprinkle the grated gruyere cheese over the meatballs and cook for an additional 10 minutes or until the cheese has melted.
6. Step 6: Serve the meatballs over rice or mashed potatoes and enjoy!

Tips & Variations

• To prevent the meatballs from drying out, use a programmable slow cooker that switches to the warm setting after cooking.
• If the sauce isn’t thick enough, whisk together an additional tablespoon of cornstarch with 2 tablespoons of water, stir it in, and cook a bit longer.
• Try substituting mozzarella and parmesan cheeses for the gruyere for a different cheesy flavor.
• Make meatball subs by placing the cooked meatballs and melted cheese on fresh bakery rolls and broiling until the cheese browns slightly.

Storage

Store leftover meatballs in their juices and cheese in a shallow airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm on the stovetop or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used. Adjust the cooking time accordingly, as fresh meatballs may cook faster than frozen ones.

What can I serve this dish with?

This dish pairs wonderfully with mashed potatoes, rice, or even crusty bread to soak up the flavorful sauce.

Crock Pot French Onion Meatballs Recipe

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This Crock Pot French Onion Meatballs recipe combines tender meatballs with caramelized onions, rich brown gravy, and melted gruyere cheese for a comforting slow-cooker meal perfect for busy weeknights. Serve it over rice or mashed potatoes for a cozy and satisfying dinner.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes to 3 hours 30 minutes on high or 5 to 6 hours on low plus 10 minutes for cheese melting
• Total Time: 2 hours 40 minutes to 3 hours 40 minutes on high or 5 hours 10 minutes to 6 hours 10 minutes on low
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Meatballs and Onions

• 2 medium yellow onions, sliced
• 26 ounces frozen meatballs

Gravy and Seasonings

• 2 cups low-sodium beef broth
• 1 ounce package brown gravy mix
• 2 teaspoons garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon white wine vinegar

Thickening and Cheese

• ¼ cup water
• 2 tablespoons corn starch
• 1½ cups gruyere cheese, grated

Instructions

1. Prepare Base: Place the sliced onions in the bottom of a 6-quart crock pot. Then, pour the frozen meatballs evenly over the onions.
2. Mix and Pour Sauce: In a medium bowl, whisk together beef broth, brown gravy mix, minced garlic, black pepper, dried thyme, and white wine vinegar until well combined. Pour this mixture over the meatballs in the crock pot.
3. Slow Cook: Cover and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours, allowing the onions to soften and the meatballs to heat through while the flavors meld.
4. Thicken Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour this over the meatballs and stir gently to combine. This will help thicken the sauce.
5. Add Cheese and Melt: Sprinkle the grated gruyere cheese evenly over the meatballs. Cover and cook for an additional 10 minutes, or until the cheese has melted and is bubbly.
6. Serve: Serve the French Onion Meatballs hot over rice or mashed potatoes for a complete, comforting meal.

Notes

• To avoid drying out the meatballs, use a programmable slow cooker that switches to the warm setting after cooking time ends.
• If the sauce isn’t thick enough, whisk together another tablespoon of cornstarch with 2 tablespoons of water and add it to the crock pot. Cook a bit longer until desired thickness is achieved.
• Store leftover meatballs in a shallow airtight container with juices and cheese in the fridge for up to 5 days. Freeze for up to 3 months.
• To reheat, thaw overnight and heat on the stovetop or microwave until warmed through.

Keywords: crock pot meatballs, French onion meatballs, slow cooker recipes, beef meatballs, comfort food, easy dinner