Imagine coming home after a long day and being greeted by the rich aroma of savory meatballs simmering in a warm French onion broth. That’s the kind of comfort this dish brings to the table.
These Crock Pot French Onion Meatballs are tender, cheesy, and absolutely packed with flavor. The slow cooker does most of the heavy lifting, so you can focus on more important things (like kicking back with a good book or dancing in your kitchen!).
Whether you’re serving them as a hearty appetizer, piling them on a toasty hoagie roll, or pairing them with mashed potatoes, these meatballs are guaranteed to please a crowd or just satisfy your weeknight cravings. No fancy ingredients, no stress—just wholesome, homemade comfort food with a French twist.
Why You’ll Love This Recipe:
- Effortless slow cooker meal
- Cozy, savory, and cheesy all in one bite
- Great for entertaining or weeknight dinners
- Perfect to make ahead and reheat
Crock Pot French Onion Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Servings: 4-6
- Equipment Needed: Slow cooker (Crock Pot), large mixing bowl, spoon or spatula, measuring cups & spoons
Ingredients:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 onion, finely chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 cups French onion soup (store-bought or homemade)
- 1 cup shredded mozzarella cheese
Instructions:
Step 1: In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic powder, chopped onion, salt, and pepper. Mix until everything is evenly combined—but don’t overmix or your meatballs may end up tough.
Step 2: Roll the mixture into 1-inch meatballs. You should get about 18-20 small meatballs.
Step 3: Place the meatballs in your slow cooker in a single layer if possible.
Step 4: Pour the French onion soup over the meatballs, making sure they are mostly covered.
Step 5: Cover with the lid and cook:
- On LOW for 6-8 hours
- Or on HIGH for 3-4 hours
Step 6: About 30 minutes before serving, sprinkle the shredded mozzarella cheese over the meatballs. Replace the lid and let it melt into a gooey, golden topping.
Step 7: Serve warm straight from the crock pot with crusty bread, mashed potatoes, or over rice.
Pro Tips:
- For extra flavor, sear the meatballs in a hot skillet before adding them to the slow cooker.
- Add a splash of Worcestershire sauce or a few dashes of balsamic vinegar to the soup for a richer broth.
- Prefer smaller onions? Use shallots for a more delicate flavor.
- Mozzarella isn’t the only cheese that shines here—try Gruyère for a classic French onion soup twist.
Variations to Try:
- Make it spicy: Add red pepper flakes or diced jalapeños to the meat mixture.
- Use turkey or chicken: Swap out beef for ground turkey or chicken for a lighter version.
- Gluten-free option: Use gluten-free breadcrumbs and ensure the soup is GF-certified.
- French Onion Meatball Subs: Toast hoagie rolls, pile on the meatballs, and broil for a few minutes until bubbly.
Whether you’re serving them on game day or just looking for something cozy on a rainy evening, these French Onion Meatballs are here to make dinner a little more delicious and a lot more comforting!
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Crock Pot French Onion Meatballs
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 onion, finely chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 cups French onion soup (store-bought or homemade)
- 1 cup shredded mozzarella cheese
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic powder, chopped onion, salt, and pepper. Mix until everything is evenly combined—but don’t overmix or your meatballs may end up tough.
- Roll the mixture into 1-inch meatballs. You should get about 18-20 small meatballs.
- Place the meatballs in your slow cooker in a single layer if possible.
- Pour the French onion soup over the meatballs, making sure they are mostly covered.
- Cover with the lid and cook:
- On LOW for 6-8 hours
- Or on HIGH for 3-4 hours
- About 30 minutes before serving, sprinkle the shredded mozzarella cheese over the meatballs. Replace the lid and let it melt into a gooey, golden topping.
- Serve warm straight from the crock pot with crusty bread, mashed potatoes, or over rice.
- Prep Time: 15 minutes
- Cook Time: 8 hours
