Ingredients
Scale
- 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