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Slow Cooker French Onion Meatballs

Slow Cooker French Onion Meatballs

This recipe combines the rich flavors of French onion soup with savory meatballs, all cooked to perfection in a slow cooker. A delightful dish that’s perfect for gatherings or a cozy family dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine French-American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 slow cooker
  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 baking sheet optional for browning meatballs
  • 1 cooking spoon

Ingredients
  

  • 1 ½ pounds ground beef
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 2 large eggs
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 cup shredded Gruyère cheese for serving, optional

Instructions
 

  • In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, eggs, chopped onion, minced garlic, salt, pepper, and Worcestershire sauce. Mix until all ingredients are well incorporated.
  • Form the mixture into meatballs, approximately 1–1.5 inches in diameter.
  • Optional: Preheat a skillet over medium heat, and lightly brown the meatballs for 3-4 minutes on each side to enhance the flavor. Transfer to the slow cooker.
  • In a separate bowl, mix the beef broth, thyme, and rosemary. Pour the mixture over the meatballs in the slow cooker.
  • Set the slow cooker on low for 6 hours. Cover and let cook until the meatballs are tender and cooked through.
  • Before serving, sprinkle shredded Gruyère cheese on top of the meatballs, cover, and let sit for 10 minutes or until the cheese melts.
  • Serve hot with fresh bread or over pasta.
  • For extra flavor, sauté the onions in the skillet before adding them to the meatball mixture if desired.
  • If you prefer a thicker sauce, remove the meatballs after cooking and let the broth thicken on high for about 30 minutes without the lid.

Notes

For a little extra flavor, you can sauté the onions in the skillet before adding them to the meatball mixture.
If you prefer a thicker sauce, remove the meatballs after cooking and let the broth thicken on high for about 30 minutes without the lid.
These meatballs can also be served as an appetizer with toothpicks.