Crockpot French Onion Meatballs
These Crockpot French Onion Meatballs are a comforting and family-friendly dish that combines the rich flavors of French onion soup with tender meatballs, perfect for busy evenings.
Ingredients
Meatball Mixture
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Ingredients
- 1 can (10.5 oz) French onion soup
- 1 cup beef broth
- 1 cup shredded mozzarella cheese (for topping)
- 1 Fresh parsley (for garnish)
Instructions
Preparation
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, eggs, Worcestershire sauce, salt, and pepper. Mix until just combined; avoid overmixing.
- Scoop about 2 tablespoons of the mixture and roll into balls. Place them on a baking sheet as you go.
Cooking
- For added flavor, you can brown the meatballs in a skillet for 5 minutes before adding them to the crockpot. This step is optional but highly recommended.
- Place the meatballs in the crockpot. Pour the French onion soup and beef broth over them, ensuring they are well coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through.
- About 15 minutes before serving, sprinkle the shredded mozzarella cheese on top, cover, and allow it to melt.
Serving
- Garnish with fresh parsley and serve warm. I recommend serving these meatballs on a bed of creamy mashed potatoes or alongside crusty bread for a wholesome meal.
Notes
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. These meatballs freeze beautifully for up to 3 months. For reheating, microwave individual meatballs in 30-second increments or warm them in a skillet with broth to keep them moist.