Crock Pot French Onion Meatballs Recipe
These Crock Pot French Onion Meatballs combine tender frozen meatballs with caramelized onions in a savory brown gravy, topped with melted Gruyere cheese. Perfectly slow-cooked for hours in a crock pot, this comforting dish is ideal served over rice or mashed potatoes for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 2 medium yellow onions, sliced
- 26 ounces frozen meatballs
- 2 cups low-sodium beef broth
- 1 ounce package brown gravy mix
- 2 teaspoons garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon white wine vinegar
- ¼ cup water
- 2 tablespoons cornstarch
- 1½ cups Gruyere cheese, grated
Instructions
- Prepare the Crock Pot: Place the sliced yellow onions at the bottom of a 6-quart crock pot to form a flavorful base for the meatballs.
- Add Meatballs: Pour the frozen meatballs evenly over the layer of onions in the crock pot.
- Make Gravy Mixture: In a medium bowl, whisk together the low-sodium beef broth, brown gravy mix, minced garlic, black pepper, dried thyme, and white wine vinegar until well combined.
- Pour Gravy Over Meatballs: Pour the prepared gravy mixture evenly over the meatballs and onions in the crock pot.
- Slow Cook: Cover the crock pot with its lid; cook on high for 2½ to 3½ hours or on low for 5 to 6 hours, allowing flavors to meld and meatballs to heat thoroughly.
- Thicken Sauce: In a small bowl, whisk together the cornstarch and ¼ cup water until smooth. Pour this mixture over the meatballs in the crock pot and stir gently to combine.
- Add Cheese and Finish Cooking: Sprinkle the grated Gruyere cheese evenly over the meatballs. Cover and cook for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve: Serve the meatballs and rich onion gravy over cooked rice or creamy mashed potatoes for a complete meal. Enjoy your comforting Crock Pot French Onion Meatballs!
Notes
- To avoid drying out the meatballs, use a programmable slow cooker that will switch to the warm setting automatically after cooking.
- If the sauce isn’t thick enough after adding the cornstarch slurry, whisk together an additional tablespoon of cornstarch with 2 tablespoons of water, add to the pot, and cook a bit longer until thickened.
- Store leftovers in a shallow airtight container with their juices and cheese in the fridge for up to 5 days. For longer storage, freeze for up to 3 months.
- When reheating frozen leftovers, thaw overnight in the refrigerator, then heat on the stovetop or in the microwave until warmed through.
