Crock Pot French Onion Meatballs Recipe

Introduction

This Crock Pot French Onion Meatballs recipe brings together tender meatballs simmered in a rich, savory onion gravy topped with melted Gruyere cheese. It’s an easy, comforting dish perfect for busy days when you want a hearty, flavorful meal without the fuss.

Ingredients

• 2 medium yellow onions, sliced
• 26 ounces frozen meatballs
• 2 cups low-sodium beef broth
• 1 ounce package brown gravy mix
• 2 teaspoons minced garlic
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon white wine vinegar
• ¼ cup water
• 2 tablespoons corn starch
• 1½ cups Gruyere cheese, grated

Instructions

1. Step 1: Place the sliced onions at the bottom of a 6-quart crock pot. Arrange the frozen meatballs evenly on top of the onions.
2. Step 2: In a medium bowl, whisk together beef broth, brown gravy mix, minced garlic, black pepper, dried thyme, and white wine vinegar until well combined. Pour the mixture over the meatballs in the crock pot.
3. Step 3: Cover and cook on high for 2½ to 3½ hours, or on low for 5 to 6 hours, until meatballs are heated through and onions are tender.
4. Step 4: In a small bowl, whisk the corn starch with water until smooth. Pour this over the meatballs and gently stir to combine.
5. Step 5: Sprinkle the grated Gruyere cheese over the meatballs, cover again, and cook for an additional 10 minutes or until the cheese has melted.
6. Step 6: Serve the meatballs hot over rice or mashed potatoes for a satisfying meal.

Tips & Variations

• Use a programmable slow cooker that switches to warm mode after cooking to prevent the meatballs from drying out.
• If the sauce is too thin, mix an additional tablespoon of corn starch with 2 tablespoons of water and add it to the crock pot. Stir and cook a little longer until thickened.
• For extra depth, add a splash of dry white wine in place of some of the beef broth.
• Try using different cheese such as Swiss or mozzarella if Gruyere is unavailable.

Storage

Store leftover meatballs with their juices and cheese in a shallow airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave to maintain flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs will work well. You may need to adjust the cooking time slightly to ensure they are fully cooked through.

What can I serve with these meatballs?

These meatballs are delicious served over creamy mashed potatoes, rice, or buttered noodles. A side of steamed vegetables or a simple green salad pairs nicely too.

Crock Pot French Onion Meatballs Recipe

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★★★★★

4.9 from 129 reviews

This Crock Pot French Onion Meatballs recipe combines savory frozen meatballs with caramelized onions, a rich brown gravy, and melted Gruyere cheese for a comforting, slow-cooked meal. Perfect for busy days, it uses simple ingredients and slow cooking to develop deep flavors and a deliciously thick sauce, served ideally over rice or mashed potatoes.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 3 hours (high) to 6 hours (low)
• Total Time: 3 hours 10 minutes (high) to 6 hours 10 minutes (low)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Meatballs and Onions

• 2 medium yellow onions, sliced
• 26 ounces frozen meatballs

Sauce

• 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

Thickening Mixture and Topping

• ¼ cup water
• 2 tablespoons corn starch
• 1½ cups Gruyere cheese, grated

Instructions

1. Prepare the base: Place the sliced onions in the bottom of a 6-quart crock pot. Then, layer the frozen meatballs evenly over the onions to start building the flavors from the bottom up.
2. Mix sauce ingredients: In a medium bowl, combine the beef broth, brown gravy mix, minced garlic, black pepper, dried thyme, and white wine vinegar. Whisk until all ingredients are well incorporated to create a flavorful sauce.
3. Cook meatballs: Pour the sauce mixture over the meatballs in the crock pot, ensuring even coverage. Cover the crock pot and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours, allowing the meatballs to absorb all the rich flavors and the onions to soften and caramelize.
4. Thicken the sauce: In a small bowl, whisk together corn starch and water until smooth. Pour this mixture over the meatballs and stir gently to combine. Then, sprinkle the grated Gruyere cheese evenly on top.
5. Melt cheese and finish cooking: Cover the crock pot again and cook for an additional 10 minutes or until the Gruyere cheese has melted into a gooey, delicious topping.
6. Serve: Spoon the hot meatballs and sauce over rice or mashed potatoes for a hearty and satisfying meal. Enjoy immediately.

Notes

• To prevent drying out, use a programmable slow cooker that switches to the warm setting after cooking.
• If the sauce is too thin, whisk another tablespoon of corn starch with 2 tablespoons of water and stir it into the crock pot. Cook a little longer until the sauce thickens to your liking.
• Store leftovers in a shallow airtight container with the juices and cheese in the refrigerator for up to 5 days.
• For longer storage, freeze leftovers up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave.

Keywords: Crock Pot meatballs, French onion meatballs, slow cooker recipes, comfort food, easy dinner, Gruyere cheese meatballs