Crock Pot French Onion Meatballs – The Ultimate Cozy Comfort Food!
If you’re searching for a hearty, flavorful, and incredibly easy dinner idea, look no further than these Crock Pot French Onion Meatballs. Imagine tender, juicy meatballs slowly simmered in rich French onion soup, topped with melty mozzarella cheese – a dish that tastes like it came from a bistro in Paris, but made with just a few pantry staples in your slow cooker.
This recipe is perfect for busy weeknights, lazy Sundays, potlucks, or even holiday gatherings. Best part? It takes minimal effort and delivers maximum comfort.
Ingredients
For the Meatballs:
- 1 pound (450g) ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 small onion, finely chopped
- ¼ teaspoon black pepper
- ¼ teaspoon salt
For Cooking:
- 2 cups canned or homemade French onion soup
- 1 cup shredded mozzarella cheese (or Gruyère for a more authentic French flavor)
Instructions
1. Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, garlic powder, chopped onion, salt, and pepper. Use your hands or a spatula to mix until everything is well combined, but be careful not to overmix – this can make the meatballs tough.
Pro Tip: If you want extra juicy meatballs, soak the breadcrumbs in 2 tablespoons of milk before adding.
2. Shape the Meatballs
Scoop out small portions of the mixture (about 1 to 1.5 inches in diameter) and roll them into uniform balls. You should get about 18–20 meatballs, depending on size.
3. Add to Crock Pot
Place the meatballs gently in the bottom of your slow cooker in a single layer. Pour the French onion soup over the top, making sure all the meatballs are mostly covered.
4. Slow Cook Until Tender
Cover and cook:
- On low for 6–8 hours
- Or on high for 3–4 hours
During this time, the meatballs will slowly absorb all that savory onion flavor, becoming incredibly tender.
5. Add the Cheese
About 30 minutes before serving, sprinkle the shredded mozzarella (or Gruyère) evenly over the meatballs. Close the lid and let it melt into gooey, golden perfection.
Optional: If you want a browned cheese top, transfer meatballs and soup to a baking dish, top with cheese, and broil for 2–3 minutes.
How to Serve
- Over creamy mashed potatoes for a rich, indulgent meal
- With buttered egg noodles for a simple, satisfying dinner
- Inside a toasted sub roll to make the ultimate meatball sandwich
- With white rice to soak up all that flavorful broth
Variations
- Add caramelized onions for a deeper onion flavor.
- Mix half beef, half pork for extra richness.
- Spicy version? Add a pinch of chili flakes to the meat mixture.
- Gluten-free? Use gluten-free breadcrumbs and check your soup label.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooled meatballs and sauce in portions for up to 2 months.
- Reheat: Warm in a pot on the stove or in the microwave until heated through.
Why This Recipe Works
Minimal prep
Family-friendly
Freezer-friendly
Ultra flavorful
Crock Pot does all the work!