Slow Cooker French Onion Meatballs
This simple slow cooker French onion meatballs recipe combines tasty ingredients with effortless preparation. The whole family will enjoy the rich, bold flavors in this dish.
Servings: 8
Equipment
- Slow Cooker Minimum 5-Quart
Ingredients
- 36 Ounces meatballs frozen, any kind
- 1 Can condensed French onion soup 10 ½ Ounces
- 1 Tablespoon balsamic vinegar
- 1 Cup gruyere cheese freshly shredded
- 2 sweet onions large, thinly sliced into half moons
- 4 Cloves garlic minced
- 2 Cups beef broth low sodium
- 1 ½ Teaspoons fresh thyme finely chopped or minced
- ¾ Teaspoon black pepper to taste
- 2 Tablespoons cornstarch
Optional Garnish:
- thyme or parsley, freshly chopped
Instructions
- Add the frozen meatballs to a slow cooker.
- Add the garlic and onions on top.
- Add the beef broth, French onion soup, balsamic vinegar, cornstarch, black pepper, and thyme to a bowl.
- Whisk to combine and then pour over the meatballs in the crockpot.
- Cover and cook on low for 3 to 5 hours, or until the meatballs are heated through, stirring halfway through.
- Top with freshly shredded gruyere cheese, then cover and cook for another 5 to 10 minutes, or until the cheese has melted.
- Serve hot, garnished with freshly chopped thyme or parsley if liked.
Notes
Shred your own cheese: Store-bought shredded cheese will have anti-caking agents to stop the shreds from clumping together. This can affect how well it melts though, so I recommend shredding your own.
Watch the salt levels: I recommend choosing a low sodium beef broth, as the condensed French onion soup can be salty. It's best to add salt (only if needed) at the end of cooking.
If using fresh homemade meatballs: The cooking time might be closer to 4 to 6 hours if you're using fresh meatballs rather than frozen (cooked) ones. To check they're done, use a thermometer. The internal temperature should be at least 160°F.
Don't forget to stir: Stir the dish about halfway through the cooking time, to prevent it from burning on the bottom.
Watch the salt levels: I recommend choosing a low sodium beef broth, as the condensed French onion soup can be salty. It's best to add salt (only if needed) at the end of cooking.
If using fresh homemade meatballs: The cooking time might be closer to 4 to 6 hours if you're using fresh meatballs rather than frozen (cooked) ones. To check they're done, use a thermometer. The internal temperature should be at least 160°F.
Don't forget to stir: Stir the dish about halfway through the cooking time, to prevent it from burning on the bottom.
Nutrition
Calories: 447kcal | Carbohydrates: 9g | Protein: 28g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 110mg | Sodium: 421mg | Potassium: 524mg | Fiber: 1g | Sugar: 5g | Vitamin A: 185IU | Vitamin C: 6mg | Calcium: 210mg | Iron: 2mg
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