Crock Pot French Onion Meatballs
Tender meatballs soaked in French onion soup, topped with melty Gruyère cheese, creating a comforting and flavorful dish perfect for any gathering.
Ingredients
For the Meatballs
- 1 lb ground beef For a juicy texture
- 1/2 cup breadcrumbs For added crispness
- 1/4 cup grated Parmesan cheese For umami flavor
- 1 large egg Binds the mixture
- 2 cloves minced garlic Enhances flavor
- 1 tsp dried thyme For seasoning
- 1 tsp dried oregano For seasoning
- 1/2 tsp salt To taste
- 1/2 tsp black pepper To taste
For the Sauce
- 2 tbsp olive oil For browning meatballs
- 2 cups French onion soup Base of the sauce
- 1 tbsp Worcestershire sauce Adds depth
- 1 tsp Dijon mustard For a tangy flavor
- 1 tsp fresh thyme For garnish
- 1 cup shredded Gruyère cheese Final layer for meltiness
Instructions
Preparation
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, dried thyme, dried oregano, salt, and black pepper. Mix thoroughly and shape into meatballs.
- Heat olive oil in a skillet over medium heat. Add the meatballs, browning all sides for about 6-8 minutes. Transfer browned meatballs to the crock pot.
Cooking
- In a separate bowl, whisk together the French onion soup, Worcestershire sauce, Dijon mustard, and fresh thyme. Pour over meatballs in the crock pot.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- About 10 minutes before serving, sprinkle Gruyère cheese generously over meatballs and cover to let cheese melt.
Serving
- Serve the meatballs over creamy mashed potatoes, fluffy rice, or enjoy them on their own.
Notes
For extra flavor, sauté finely diced onions before browning the meatballs. Use freshly grated cheese for best meltiness. Ground turkey or chicken can be substituted for a leaner option.