Description
This Crock Pot French Onion Meatballs recipe combines juicy ground beef meatballs with the rich, caramelized flavors of French onion soup, slow-cooked to perfection. Topped with melted Gruyere cheese, this comforting dish offers an easy weeknight meal that’s hearty, flavorful, and perfect for family gatherings or cozy dinners.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef (Use lean ground beef for a healthier option.)
- 1 cup Breadcrumbs (Use gluten-free for a gluten-free option.)
- 1 large Egg
- 2 cloves Minced Garlic (Use fresh for the best flavor.)
- 1 tsp Salt (Adjust according to dietary preferences.)
- 1/2 tsp Black Pepper (Freshly ground is recommended.)
- 2 tbsp Olive Oil (Can substitute with butter for richer flavor.)
French Onion Sauce & Topping
- 2 large Onions (Sweet onions like Vidalia are ideal.)
- 2 cups Beef Broth (Low-sodium versions are preferable.)
- 1 tsp Fresh Thyme (Dried thyme can be used as a substitute.)
- 1 cup Gruyere Cheese (Can substitute with Swiss cheese.)
Instructions
- Prepare the Onions: Peel and thinly slice the onions. In a large skillet over medium heat, add olive oil and sauté the onions until they become deeply caramelized and golden brown, about 20-30 minutes, stirring occasionally to prevent burning.
- Make the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix gently until just combined; avoid overmixing to keep meatballs tender.
- Form the Meatballs: Shape the mixture into 6 equal-sized meatballs, roughly 2 inches in diameter, ensuring they are compact but not too dense.
- Sear the Meatballs: Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Sear the meatballs on all sides until browned, about 2-3 minutes per side. This step locks in juices and adds flavor.
- Transfer to Crock Pot: Place the browned meatballs into the slow cooker. Add the caramelized onions, beef broth, and fresh thyme over the meatballs, ensuring they are mostly submerged in the liquid.
- Cook Slowly: Cover and cook on low heat for 4 hours (240 minutes) until meatballs are cooked through and flavors meld beautifully.
- Add Cheese and Finish: About 15 minutes before serving, sprinkle the Gruyere cheese evenly over the meatballs and cover with the lid to allow the cheese to melt.
- Serve: Spoon the meatballs onto plates, making sure to include plenty of the rich onion broth and melted cheese. Serve hot for a comforting meal.
Notes
- Use lean ground beef to reduce fat content if preferred.
- Substitute gluten-free breadcrumbs to make this dish gluten-free.
- Caramelizing the onions slowly is key for authentic French onion flavor.
- For a richer taste, butter can replace olive oil when sautéing onions.
- Gruyere can be swapped with Swiss or mozzarella for different cheese textures and flavors.
- Serve with crusty bread or over mashed potatoes for the perfect pairing.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
