Crock Pot French Onion Meatballs
Tender meatballs simmered in a rich, savory onion-infused broth, combining the classic flavors of French onion soup with hearty meatballs for ultimate comfort.
Ingredients
For the Meatballs
- 1 pound ground beef (or your choice of meat) Ground turkey or chicken can be used for a lighter option.
- 1 cup breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
For the Sauce
- 2 large onions, thinly sliced Sweet or yellow onions can be used based on preference.
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce (optional)
For Topping
- to taste Cheese (preferably Swiss or Gruyere) Mozzarella can also be used.
- to taste Fresh parsley for garnish (optional)
Instructions
Preparation
- In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix everything together until well incorporated.
- Shape the mixture into meatballs, about the size of a golf ball.
Cooking
- In a skillet over medium heat, sauté thinly sliced onions until they become caramelized and golden, about 10-15 minutes. (Optional step)
- Place the caramelized onions (or raw onions if skipping the sautéing step) at the bottom of the crockpot. Add the meatballs on top.
- Pour the beef broth over the meatballs and onions. If using, add Worcestershire sauce for an extra depth of flavor.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the meatballs are cooked through and the onions are tender.
- When done, ladle the meatballs into bowls, top with cheese, and garnish with fresh parsley if desired.
Notes
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe bags for up to 3 months. To reheat, defrost in the refrigerator and warm gently on the stove or microwave.