Description
This Crock Pot French Onion Meatballs recipe offers a comforting and flavorful twist on classic meatballs by simmering them in a rich French onion soup sauce. Perfect for an easy, hands-off meal, these tender meatballs are infused with aromatic herbs and finished with a creamy, savory sauce. Ideal for serving over mashed potatoes, egg noodles, or crusty bread.
Ingredients
Scale
Meatballs
- 1 lb ground beef (or ground turkey for a lighter option)
- 1/2 cup breadcrumbs (preferably Italian breadcrumbs)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil (for searing)
Sauce
- 2 cups French onion soup (store-bought or homemade)
- 1/2 cup beef broth
- 1/2 cup heavy cream (optional for a creamier sauce)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 tablespoon soy sauce (optional, for added depth of flavor)
Garnish (Optional)
- Chopped fresh parsley
- Shredded mozzarella or Gruyère cheese
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef or turkey, breadcrumbs, grated Parmesan, egg, garlic powder, dried thyme, salt, and pepper. Mix gently until all ingredients are incorporated but do not overmix to keep the meatballs tender.
- Form and Sear the Meatballs: Shape the mixture into 1 to 1.5 inch meatballs. Heat the olive oil in a skillet over medium-high heat and sear the meatballs until browned on all sides, about 2-3 minutes per side. This step locks in flavor and improves texture.
- Prepare the Sauce: In the crock pot, combine the French onion soup, beef broth, Worcestershire sauce, dried thyme, and soy sauce (if using). Stir to combine and create a rich, flavorful base.
- Add Meatballs to Crock Pot: Place the seared meatballs gently into the crock pot, ensuring they are mostly submerged in the sauce for even cooking.
- Cook Low and Slow: Cover the crock pot and cook on low for 4–5 hours until the meatballs are cooked through and tender, and the flavors have melded beautifully.
- Finish the Sauce (Optional): About 15 minutes before serving, stir in the heavy cream to create a creamy texture. Adjust seasoning with salt and pepper if necessary.
- Serve and Garnish: Spoon the meatballs and sauce into bowls or over your preferred side. Garnish with chopped fresh parsley and sprinkle shredded mozzarella or Gruyère cheese on top if desired for added richness.
Notes
- Ground turkey can be substituted for beef for a leaner version.
- Searing meatballs before slow cooking improves their texture and locks in flavor but can be skipped if short on time.
- Use store-bought French onion soup for convenience or homemade for deeper flavor.
- The cream is optional; omit for a dairy-free version or if you prefer a lighter sauce.
- These meatballs are great served over mashed potatoes, egg noodles, or crusty bread.
- Leftover meatballs keep well in the refrigerator for 3-4 days and freeze well for up to 3 months.
