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Crock Pot French Onion Meatballs

  • Author: Imili Johnson
  • Total Time: 6 hours 20 minutes – 8 hours 20 minutes

Ingredients

Scale

For the Meatballs:

  • 1 pound (450g) ground beef
  • 1/2 cup breadcrumbs (plain or seasoned)
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the French Onion Sauce:

  • 2 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 1 cup shredded Gruyère or Swiss cheese

Instructions

Step 1: Prepare the Meatballs

  1. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper.
  2. Mix until all ingredients are well incorporated but do not overwork the mixture.
  3. Roll the mixture into 1-inch meatballs and set them aside on a tray.

Step 2: Sear the Meatballs

  1. Heat a skillet over medium heat and lightly coat it with olive oil.
  2. Sear the meatballs for 2-3 minutes on each side until browned. (They don’t need to be fully cooked as they will finish cooking in the crock pot.)

Step 3: Caramelize the Onions

  1. In the same skillet, melt butter and olive oil over medium heat.
  2. Add sliced onions and cook, stirring occasionally, until they become golden brown and caramelized, about 15-20 minutes.
  3. Sprinkle with flour (if thickening the sauce) and stir to coat the onions.

Step 4: Assemble in the Crock Pot

  1. Transfer the caramelized onions to the crock pot.
  2. Place the seared meatballs on top of the onions.
  3. Add beef broth, Worcestershire sauce, balsamic vinegar, and dried thyme. Stir gently to combine.

Step 5: Cook in the Crock Pot

  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. During the last 30 minutes of cooking, sprinkle shredded Gruyère or Swiss cheese over the meatballs. Allow it to melt completely before serving.

Notes

  • Searing the meatballs before slow cooking adds a caramelized crust and locks in moisture, enhancing the flavor.
  • For a thicker sauce, use the optional flour or mix a cornstarch slurry and stir it into the crock pot during the last hour of cooking
  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours (low) or 3-4 hours (high

Nutrition

  • Calories: 320
  • Sodium: 680mg
  • Protein: 22g

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Find it online: https://www.cookefast.com/crock-pot-french-onion-meatballs/