Description
These Crockpot French Onion Meatballs are a comforting, flavorful dish perfect for a busy weeknight. Tender beef meatballs simmered in a savory French onion soup broth and topped with melted mozzarella cheese create a hearty and delicious meal with minimal effort.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Topping
- 2 cups beef broth
- 1 packet French onion soup mix
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, finely chopped onion, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into meatballs approximately 1 to 1.5 inches in diameter, ensuring they are uniform for even cooking.
- Arrange in Slow Cooker: Place the formed meatballs in an even layer in the bottom of the slow cooker insert.
- Prepare Sauce: In a separate bowl, mix together the beef broth and French onion soup mix until well combined. Pour this mixture evenly over the meatballs in the slow cooker.
- Cook Meatballs: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, allowing the meatballs to absorb the flavors and cook through.
- Add Cheese: In the last 15 minutes of cooking, sprinkle shredded mozzarella cheese over the meatballs. Cover again and let the cheese melt completely before serving.
Notes
- For a lower fat option, use lean ground beef or substitute with ground turkey.
- Serve these meatballs over egg noodles, mashed potatoes, or in a hoagie roll for a meatball sub.
- Make sure not to overmix the meatball ingredients to keep them tender.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
