Print

Crockpot French Onion Meatballs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crockpot French Onion Meatballs are a flavorful and easy-to-make dish that combines the rich, savory taste of French onion soup with tender, juicy meatballs. Slow-cooked to perfection, these meatballs soak up all the delicious, caramelized onion flavor, making them irresistible. Whether you’re serving them as an appetizer or as a main course, this dish is sure to be a crowd-pleaser.

Ingredients

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 1/4 cup dry white wine (optional)
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions

  1. Prepare the meatballs: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix gently until just combined. Roll the mixture into 1-inch meatballs and set aside.
  2. Caramelize the onions: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 10-15 minutes, until the onions are soft and caramelized. If they begin to brown too quickly, reduce the heat to medium-low. Add the white wine to deglaze the pan, scraping up any bits from the bottom. Let the wine cook off for 1-2 minutes.
  3. Prepare the French onion sauce: Once the onions are caramelized, add the beef broth, Worcestershire sauce, soy sauce, thyme, bay leaf, salt, and pepper to the skillet. Bring to a simmer, and cook for an additional 5 minutes. If you’d like a thicker sauce, whisk the cornstarch into a little cold water and stir it into the sauce. Let the sauce simmer for another 1-2 minutes to thicken.
  4. Slow cook the meatballs: Transfer the meatballs to the crockpot. Pour the French onion sauce over the meatballs, ensuring they’re well-coated. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are fully cooked and tender.
  5. Serve: Once done, remove the bay leaf from the sauce. Serve the meatballs with the French onion sauce over rice, mashed potatoes, or simply on their own with crusty bread for dipping.

Notes

Add Cheese: For an extra indulgent twist, top the meatballs with shredded Gruyère or Swiss cheese and let it melt under the broiler for a few minutes just before serving.Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers as a substitute for regular breadcrumbs.Turkey Meatballs: Substitute ground turkey for the beef for a leaner version of this dish.Spicy: Add a pinch of red pepper flakes or some chopped jalapeños to the sauce for a little heat.Vegetarian Option: Make vegetarian meatballs using lentils or a meat substitute like Impossible Meat or Beyond Beef.

Nutrition

Find it online: https://cookibly.com/crockpot-french-onion-meatballs/