Description
Crockpot French Onion Meatballs: Tender meatballs smothered in savory French onion sauce. Easy, cozy, and perfect for feeding a crowd!
Ingredients
Scale
- 2 pounds (900g) ground beef (80/20 lean-to-fat ratio)
- 1/2 cup (50g) breadcrumbs
- 1/3 cup (80ml) milk
- 2 large eggs
- 1/4 cup (25g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 3 large yellow onions (about 2 pounds/900g), thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups (480ml) beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 1 cup (100g) shredded Gruyère or Swiss cheese (for topping)
Instructions
- Step 1: Prepare the Meatballs In a large bowl, combine breadcrumbs and milk to create a panade, allowing it to sit for 5 minutes until the breadcrumbs absorb the liquid. Add eggs, grated Parmesan, minced garlic, Worcestershire sauce, salt, pepper, and thyme, mixing well. Gently fold in the ground beef using your hands, being careful not to overmix. Form the mixture into 1-inch meatballs (about 24-30 total) and place them on a parchment-lined baking sheet. For extra flavor development, brown the meatballs in a skillet with a little olive oil for 1-2 minutes per side – this step is optional but adds wonderful flavor.
- Step 2: Caramelize the Onions Heat butter and olive oil in a large skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook, stirring occasionally, for 25-30 minutes until they become deeply golden and caramelized. In the last 2 minutes, add the flour and stir to coat the onions. This will help thicken your sauce as it cooks. If you notice brown bits forming on the bottom of the pan, deglaze with a splash of beef broth, scraping up these flavor-packed bits.
- Step 3: Assemble in the Crockpot Transfer the caramelized onions to your slow cooker. Add beef broth, Worcestershire sauce, bay leaves, and dried thyme, stirring to combine. Carefully place your meatballs into the liquid mixture, gently nestling them into the onions. Make sure they’re mostly submerged in the liquid for even cooking and flavor absorption.
- Step 4: Slow Cook to Perfection Cover your crockpot and cook the Crockpot French Onion Meatballs on low for 4-5 hours or on high for 2-3 hours. The meatballs should reach an internal temperature of 165°F (74°C) when fully cooked. During the last 15 minutes of cooking, stir in the balsamic vinegar and sprinkle the shredded Gruyère or Swiss cheese over the top. Replace the lid to allow the cheese to melt completely.
- Step 5: Finish and Serve Once the cheese has melted, remove the bay leaves before serving. For an elegant presentation, transfer the meatballs to a serving dish and spoon the onion gravy over the top. A sprinkle of fresh thyme leaves adds a beautiful finishing touch. Serve hot with your choice of sides and enjoy the rich, French onion flavor in every bite of these incredible slow cooker meatballs.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 450 per serving
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 30 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 28 grams
- Cholesterol: 150 mg