Crock Pot French Onion Meatballs are a favorite in my house because of how tasty they are to eat and how easy they are to make. I like to serve these with mashed potatoes, noodles, rice, or roasted veggies for dinner. They make great leftovers the next day, too, and you can always skewer them with toothpicks if you prefer the appetizer version!
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Just like you would with a bowl of French onion soup, it's smart to have some crusty bread ready to soak up the sauce for these meatballs. The savory mix of garlic, thyme, and beef broth plus the tangy white wine vinegar makes for delicious meatballs, plus melted Gruyere takes it to a whole other level!
If you're a fan of classic French onion flavors, you'll also want to try my French Onion Pot Roast, French Onion Chicken, and this juicy Slow Cooker French Dip.
Why You'll Love This French Onion Meatballs Recipe
- Very Easy to Make: There isn't a lot of prep required to make this hearty, satisfying dish.
- Pantry Staple Ingredients: You probably already have most of the ingredients for this recipe on hand at home.
- Great Party Appetizer: These are a game day favorite. They taste just like French onion soup made in the crockpot but are much easier to transport to a tailgate!
Ingredients
- Frozen Meatballs: Beef, chicken, and pork all work great for this recipe. I recommend finding frozen meatballs that are plain instead of flavored so that the added spices in the recipe can be the star.
- Yellow Onions, Garlic and Mushrooms: These aromatics and earthy mushrooms bring out that classic onion soup flavor.
- Low-Sodium Beef Broth: I prefer getting low-sodium broth so I can salt the recipe to taste after it's cooked.
- Brown Gravy Mix: The gravy mix adds a ton of savory flavor to the dish with hints of mushroom, onion, garlic, and a little sweetness. You could also use a can of gravy as a substitute.
- Dried Thyme: One teaspoon is all you need. You could also substitute Italian seasoning, oregano, or basil depending on what you like, or you could leave this out.
- White Wine Vinegar: Many French onion soup recipes include a splash of sherry or white wine and this white wine vinegar brings in some of that flavor while also adding some tanginess. Red wine vinegar or even apple cider vinegar would work here, but they do give a slightly different taste.
- Corn Starch: To add thickness to the sauce.
- Gruyere Cheese: Gruyere is the traditional cheese used melted over a hot bowl of French onion soup, but you can use Provolone, Fontina, mozzarella or another favorite cheese if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use Homemade Meatballs: If you want to use freshly made meatballs, be sure to sear or partially bake them first so the texture stays firm while they cook in the slow cooker.
- Broil After Cooking: If you want to get fancy with it and get the perfect melted cheesy texture, broil the meatballs for a few minutes before serving. Just spoon the cooked meatballs and onion mixture from the bottom of the slow cooker into a cast-iron skillet or baking dish, sprinkle them with cheese, and broil for 1-2 minutes until the cheese is melted. So good!
How to Make French Onion Meatballs in the Crock Pot
These French onion meatballs come together quickly and easily using the slow cooker.
Step 1: Layer the Ingredients. Place the onions in the bottom of the slow cooker. Then pour the frozen meatballs on top.
Step 2: Whisk Together the Sauce. Make the French onion magic happen by combining the beef broth, gravy mix, garlic, black pepper, dried thyme, and white wine vinegar, then pour it over the meatballs.
Step 3: Cover and Cook. Cook on high for 2½-3½ hours or low for 5-6 hours.
Step 4: Make the Slurry. Whisk the cornstarch and water together and mix it in with the meatballs to help thicken the sauce. Then, add the cheese on top and cook until the cheese melts and the sauce thickens. Serve and enjoy!
Hint: Quick Cleanup!
Want the fastest cleanup? Use a Crock Pot liner or spray your slow cooker with nonstick spray before making the recipe.
Serving Suggestions
These are adaptable to serve as a full entree or a fun snack. They make great leftovers, too, although they usually don't last long in our house!
- Serve with your favorite vegetable side dish or try these Crock Pot Brussels Sprouts or Glazed Carrots in the Crock Pot.
- Enjoy these meatballs over a starch ingredient for a satisfying meal. Spoon over slow cooker white rice, polenta, mashed potatoes, or pasta.
- Serving these with bread gives you a way to soak up that amazing sauce! Try the meatballs with fresh dinner rolls, crusty bread, or my Crock Pot Cornbread.
- Serve them as an appetizer along with this spicy and cheesy White Queso Dip with some tortilla chips.
Expert Tips
- To avoid drying them out: Use a programmable slow cooker that will switch to the warm setting after the full cooking time has gone by.
- Thicken the sauce. If the sauce isn't thick enough, add more cornstarch. Whisk together another Tablespoon of cornstarch with 2 Tablespoons of water, mix in to thicken up the sauce, and let it cook a bit longer.
- Storing: Leftover meatballs keep in the fridge for up to 5 days. I suggest refrigerating them with their juices and cheese in a shallow airtight container. They can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator first and then heat on the stovetop or in the microwave.
More Delicious Meatball Appetizer Recipes
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Crock Pot French Onion Meatballs
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
- Place the sliced onions in the bottom of a 6-quart crock pot. Then, pour frozen meatballs over the top.
- Add beef broth, gravy mix, garlic, black pepper, dried thyme, and white wine vinegar in a medium bowl. Whisk until well combined and pour over meatballs.
- Cover and cook on high for 2½-3½ hours or low for 5-6 hours.
- In a small bowl, whisk cornstarch and water together. Pour over the meatballs and mix until well combined. Then, top with gruyere cheese and cook for ten minutes or until the cheese is melted.
- Serve over rice or mashed potatoes, and enjoy!
Notes
- To avoid drying them out: Use a programmable slow cooker that will switch to the warm setting after the full cooking time has gone by.
- Thicken the sauce. If the sauce isn't thick enough, add more cornstarch. Whisk together another Tablespoon of cornstarch with 2 Tablespoons of water, mix in to thicken up the sauce, and let it cook a bit longer.
- Storing: Leftover meatballs keep in the fridge for up to 5 days. I suggest refrigerating them with their juices and cheese in a shallow airtight container. They can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator first and then heat on the stovetop or in the microwave.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
These yummy meatballs are a game changer for busy night and the best part is they are kid approve.
Susan says
This turned out so yummy! And it was easy with frozen meatballs.
I sliced 3 onions on my mandolin.
I didn't have beef gravy mix, so I substituted turkey gravy mix, and added a tsp Worcestershire.
5 hrs on low, stirred in the cornstarch slurry, then topped with shredded cheddar (I used what I had on hand).
I served over rice & had brussels sprouts as a side.
Husband loved it, too! I'll be making this again. Thanks for this recipe.
Ryan Allen says
So glad you enjoyed it and your changes sound so good.
Mary Thurner says
This is a good recipe! Quite easy too. I added an extra cup of broth and substituted mozzarella and shredded parmesan for the gruyere cheese. Served over rice.
Ryan Allen says
That sounds delicious! Love the extra broth and the cheese swap, mozzarella and parmesan make anything cozy. Serving it over rice was a great call too!
Alicia says
I made meatball subs out of them by scooping them onto some fresh bakery rolls, toping with the cheese and then putting them under the broiler on low until the cheese started to brown. Messy but delicious.
Ryan Allen says
Now that’s genius. Messy meatball subs with melty browned cheese on bakery rolls? That’s the kind of chaos I fully support. I can almost hear the crunch of that first bite!