Crockpot French Onion Meatballs
An easy, cozy dinner that tastes gourmet, featuring tender meatballs in a rich oniony sauce, perfect for busy weeknights and potlucks.
Ingredients
Meatballs
- 1 pound ground beef (80/20) Use 90/10 for leaner option.
- 1/2 cup breadcrumbs Plain or Italian-style.
- 1/4 cup grated Parmesan cheese Substitute Pecorino Romano for a sharper note.
- 1 large egg For binding; use 2 tbsp extra breadcrumbs mixed with 1–2 tbsp milk for an egg-free option.
- 1 large onion, thinly sliced Yellow or sweet onion caramelizes nicely.
Sauce
- 2 cups beef broth Low-sodium if you're watching salt.
- 1 packet French onion soup mix The seasoning packet is key for flavor.
- to taste Salt and pepper
- as needed Fresh parsley for garnish
Instructions
Preparation
- In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, 1/4 teaspoon salt, and black pepper. Mix gently until just combined.
- Shape the mixture into 1- to 1.5-inch meatballs (about 18–20 meatballs). Keep them uniform for even cooking.
- Spread the thinly sliced onion in an even layer across the bottom of the crockpot.
Cooking
- Place meatballs on top of the onions. In a separate bowl, stir the beef broth together with the French onion soup mix until dissolved. Pour this mixture over the meatballs and onions.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until meatballs are tender and reach an internal temperature of 160°F (71°C).
Finishing Touches
- Serve meatballs and onion sauce on plates, garnished with chopped fresh parsley.
Notes
For thicker sauce, remove the lid during the last 30–60 minutes on HIGH. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.