Crock Pot French Onion Meatballs

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

5 from 1 vote

Crock Pot French Onion Meatballs

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.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Servings:

Calories: 494kcal

Author: Ryan Allen

Equipment

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