Slow Cooker French Onion Meatballs? That’s a serious comfort food winner! Tender meatballs, rich with French onion flavor, slow-cooked to perfection… yes, please. Here’s a delicious recipe for you to try:
Ingredients:
For the Meatballs:
1 lb ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs (Panko for extra fluffiness)
1/4 cup grated Parmesan cheese
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
1 tbsp Worcestershire sauce
For the French Onion Sauce:
2 tbsp olive oil
2 large onions, thinly sliced
1 tbsp butter
1 cup beef broth (low-sodium preferred)
1/2 cup French onion soup (store-bought or homemade)
1/2 cup dry white wine (or use more beef broth)
1 tsp balsamic vinegar (optional for depth of flavor)
1/2 tsp dried thyme
Salt and pepper to taste
To Serve:
Grated Gruyère or Swiss cheese (optional, but highly recommended!)
Fresh parsley (for garnish)
Instructions:
1. Prepare the Meatballs:
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, thyme, oregano, Worcestershire sauce, salt, and pepper. Mix well until everything is evenly combined.
Form the mixture into meatballs, about 1 1/2 inches in diameter. You should get about 20-24 meatballs depending on size.
2. Sear the Meatballs (Optional but Recommended):
In a large skillet, heat a little oil over medium-high heat. Brown the meatballs in batches, turning them to get a nice sear on all sides. This adds extra flavor but isn’t strictly necessary if you're in a rush. Once browned, transfer the meatballs to the slow cooker.
3. Prepare the French Onion Sauce:
In the same skillet (don’t wipe it out!), add the olive oil and butter. Sauté the sliced onions over medium heat for about 8-10 minutes, stirring occasionally, until they’re soft and caramelized. This will bring out that signature French onion flavor.
Add the beef broth, French onion soup, white wine (or extra beef broth), balsamic vinegar (if using), thyme, salt, and pepper. Stir to combine, scraping up any flavorful bits from the bottom of the skillet. Bring it to a simmer for about 3-4 minutes.
4. Slow Cook:
Pour the onion sauce over the meatballs in the slow cooker. Stir gently to coat.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are fully cooked and tender.
5. Finish & Serve:
About 15 minutes before serving, sprinkle the grated Gruyère or Swiss cheese over the top of the meatballs in the slow cooker. Cover again to let the cheese melt and get all gooey.
Garnish with fresh parsley and serve hot!