Crock Pot French Onion Meatballs Recipe
This Crock Pot French Onion Meatballs recipe features tender beef meatballs simmered in a flavorful French onion soup gravy, topped with melted mozzarella cheese. Perfect for an easy, comforting meal, these meatballs can be served over mashed potatoes or egg noodles and garnished with fresh herbs for added brightness.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 24 ounce bag frozen beef homestyle meatballs
- 10.5 ounce can French Onion Soup (low sodium)
- 1 packet French onion soup mix (or beefy onion soup mix)
- 1 cup beef broth (low sodium)
- 1 cup shredded mozzarella cheese
- Fresh thyme or fresh parsley (optional, for garnish)
- 2 Tablespoons corn starch
- 1/4 cup water
Instructions
- Prepare Meatballs and Soup Base: Place the frozen beef homestyle meatballs evenly in a single layer at the bottom of a 4-6 quart crock pot. Pour the entire can of low sodium French Onion Soup over the meatballs to coat them thoroughly.
- Add Soup Mix and Broth: Sprinkle the packet of French onion soup mix evenly over the meatballs. Then pour in one cup of low sodium beef broth. Cover the crock pot with its lid.
- Cook the Meatballs: Cook the meatballs on high heat for 2-3 hours or on low heat for 5-6 hours, allowing them to simmer until heated through and infused with the onion soup flavor.
- Thicken the Gravy (Optional): In a small bowl, combine 2 tablespoons of corn starch with 1/4 cup water to create a slurry. Pour this mixture into the crock pot and stir well to combine evenly. Re-cover and cook on high for an additional 10 minutes to thicken the sauce.
- Add Cheese and Melt: Sprinkle 1 cup of shredded mozzarella cheese evenly on top of the meatballs and cover the crock pot again. Let the cheese melt completely before serving, about 5-10 minutes.
- Garnish and Serve: Optionally, garnish the meatballs with fresh thyme or chopped fresh parsley to add a touch of color and freshness. Serve hot over mashed potatoes or egg noodles with a side of green beans for a complete meal.
Notes
- Using low sodium French onion soup and beef broth helps control the salt level in this dish.
- The corn starch slurry is optional but recommended if you prefer a thicker gravy to coat the meatballs.
- Fresh herbs are optional but add a nice flavor and visual appeal.
- This recipe works well with other shredded cheeses like Swiss or Gruyere if you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
