Crockpot French Onion Meatballs
These savory and saucy meatballs are slow-cooked in French onion soup, providing a rich flavor that makes for a comforting weeknight meal.
Ingredients
For the meatballs
- 1 pound ground beef (80/20) Provides good flavor; leaner needs moisture.
- 1/2 cup bread crumbs Plain or panko.
- 1/4 cup grated Parmesan cheese Can swap with Pecorino Romano.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large egg
- Salt and pepper to taste
For the sauce
- 2 cups French onion soup Canned or homemade.
- 1 cup sliced onions To create a bed in the crockpot.
- 1 cup shredded mozzarella cheese To melt over meatballs before serving.
Instructions
Preparation
- In a large bowl, combine ground beef, bread crumbs, Parmesan, garlic powder, onion powder, egg, salt, and pepper. Mix gently until combined — don’t overwork the meat.
- Form the mixture into meatballs about 1 to 1 1/4 inches each (or make larger 1.5–2 inch balls if you prefer). Aim for uniform size so they cook evenly.
- Place sliced onions in the bottom of the crockpot. Pour the French onion soup over the onions evenly.
- Arrange the meatballs on top of the onions and soup in a single layer if possible.
Cooking
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Meatballs are done when internal temperature reaches 160°F and they are tender.
- About 30 minutes before serving, sprinkle shredded mozzarella over the meatballs, cover, and let the cheese melt.
Serving
- Serve warm over egg noodles, rice, or mashed potatoes, or slide into toasted hoagie rolls for French onion meatball subs.
Notes
Bread crumbs: use gluten-free crumbs to make GF meatballs. Cheese: swap Parmesan for Pecorino Romano or use Gruyère for a more classic French onion profile. Soup: low-sodium French onion soup works if you’re watching salt. For extra silky sauce, stir in 1 tablespoon of butter just before serving.