Crock Pot French Onion Meatballs

5 from 2 votes

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!  

Slow cooker French onion meatballs over a bowl of mashed potatoes.
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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 for French onion meatballs on a gray countertop.

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.

Frozen meatballs on top of sliced onions in a slow cooker.

Step 1: Layer the Ingredients. Place the onions in the bottom of the slow cooker. Then pour the frozen meatballs on top.

French onion sauce mixed together in a clear bowl.

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.

French onion meatballs ready to be cooked in a Crock Pot.

Step 3: Cover and Cook. Cook on high for 2½-3½ hours or low for 5-6 hours.

Shredded cheese on top of cooked meatballs.

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!

French onion meatballs in a slow cooker with a wooden spoon ready to be served.

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!

A wooden spoon holding a scoop of french onion meatballs.

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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Slow cooker French onion meatballs over a bowl of mashed potatoes.

Crock Pot French Onion Meatballs

Author: Ryan Allen
Crock Pot French Onion Meatballs combine melted cheese over juicy, flavorful meatballs and there’s hardly any prep required! You can serve these as a pre-game snack or as a full meal over rice or noodles.
5 from 2 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 494 kcal

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
  • 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

Calories: 494kcalCarbohydrates: 7gProtein: 32gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 125mgSodium: 480mgPotassium: 604mgFiber: 1gSugar: 2gVitamin A: 330IUVitamin C: 4mgCalcium: 366mgIron: 1mg

*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.

Tried this recipe?Let us know how it was!

Comments

  1. Ryan Allen says

    5 stars
    These yummy meatballs are a game changer for busy night and the best part is they are kid approve.

  2. Susan says

    5 stars
    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.

5 from 2 votes

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