Crockpot French Onion Meatballs
There is nothing better than a slow cooker meal that tastes like comfort food with almost no effort.
These Crockpot French Onion Meatballs combine meatballs, sweet onions, rich French onion broth, and melty Gruyère cheese into one hearty dish.
It’s perfect for busy weeknights, potlucks, game days, or cozy family dinners.
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Why You’ll Love These Crockpot French Onion Meatballs
- Easy slow cooker dinner: Just add the ingredients, let the crockpot do the work, and enjoy a flavorful dinner with minimal effort.
- Perfect for entertaining: Great for parties, holidays, game day spreads, or family gatherings because it stays warm in the slow cooker.
- Versatile serving options: Enjoy as an appetizer, on toasted sandwich rolls, or served over mashed potatoes, rice, or noodles.
- Simple pantry ingredients: Made with frozen meatballs and a handful of easy-to-find ingredients for a stress-free recipe.
Crockpot French Onion Meatballs Ingredients
- Frozen beef meatballs
- Yellow onions
- Condensed French onion soup
- Beef broth
- Brown gravy mix
- Worcestershire sauce
- Gruyère cheese
- Fresh parsley
- Crispy fried onions
How To Make Crockpot French Onion Meatballs
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Add the frozen beef meatballs and thinly sliced onions to the slow cooker, spreading the onions evenly around the meatballs.
In a mixing bowl, whisk together the condensed French onion soup, beef broth, brown gravy mix, and Worcestershire sauce until smooth.
Pour the broth mixture over the meatballs and onions, then gently stir to coat everything evenly.
Cover and cook on low for 6 hours or on high for 4 hours, until the onions are soft and the meatballs are heated through.
Sprinkle the shredded Gruyère cheese over the top. cover the slow cooker again, and allow the cheese to melt for about 5 minutes.
Cover the slow cooker again, and allow the cheese to melt for about 5 minutes.
Garnish with fresh parsley and crispy fried onions before serving.
Crockpot French Onion Meatballs FAQs
Can I use homemade meatballs instead of frozen?
Yes. Homemade beef or turkey meatballs work well. Just be sure they are fully cooked before adding them to the slow cooker.
What can I serve with these meatballs?
They are delicious over mashed potatoes, egg noodles, rice, or served on toasted hoagie rolls for French onion meatball subs.
Can I make this recipe ahead of time?
Yes. Prepare and cook the recipe in advance, then refrigerate and reheat before serving. Add the cheese just before serving for the best texture.
How do I thicken the sauce?
If the sauce is too thin, stir in a cornstarch slurry made with cornstarch and cold water, then let it cook for a few more minutes until thickened.
Can I substitute the Gruyère cheese?
Yes. Swiss, provolone, or mozzarella are all great alternatives that melt well and complement the French onion flavor.
Can I freeze crockpot French onion meatballs?
Yes. Let the meatballs cool completely, then transfer them to a freezer-safe container or freezer bag. Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating on the stovetop, in the microwave, or in the slow cooker until heated through.
Sprinkle the Gruyère cheese over the top during the last few minutes of reheating, then garnish with fresh parsley and crispy fried onions before serving.
How should I store leftovers?
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop, in the microwave, or in the slow cooker until heated through.
Crockpot French Onion Meatballs
Ingredients
- 48 ounce bag frozen beef meatballs
- 2 large yellow onions peeled and thinly sliced
- 2 cans (10.5 ounces each) condensed French onion soup
- 2 cups beef broth
- 1 envelope brown gravy mix
- 1 tbsps Worcestershire sauce
- 1 cup shredded Gruyère cheese (or gruyere)
- Parsley and crispy fried onions, for garnish
Instructions
- Add the meatballs and onions to the slow cooker.
- In a mixing bowl, whisk together the French onion soup, beef broth, the brown gravy mix, and Worcestershire sauce.
- Pour the mixture into the slow cooker and stir to combine.
- Cover and cook on low for 6 hours or on high for 4 hours, until the onions are tender and the meatballs are cooked through.
- Top with the shredded cheese, cover, and let it melt for about 5 minutes.
- Garnish with parsley and crispy fried onions, then serve.
