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Crock Pot French Onion Meatballs

Delightful and hearty meatballs infused with the rich flavors of French onion soup, topped with gooey Gruyère cheese, perfect for cozy dinners and gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Meatball Mixture
  • 1 lb ground beef Juicy and flavorful, the foundation of your meatballs.
  • 1/2 cup breadcrumbs Adds a delightful texture, ensuring every bite is tender.
  • 1/4 cup grated Parmesan cheese A touch of nuttiness that elevates the overall taste.
  • 1 large egg Binds the ingredients together, giving the meatballs structure.
  • 2 cloves garlic, minced Provides aromatic depth that complements the beef.
  • 1 teaspoon dried thyme Adds an earthy, herby flavor.
  • 1 teaspoon dried oregano Offers a familiar, comforting touch.
  • 1/2 teaspoon salt Essential seasoning for balance.
  • 1/2 teaspoon black pepper Essential seasoning for balance.
  • 2 tablespoons olive oil (for browning) Adds a rich layer to your meatballs.
For the Sauce
  • 2 cups French onion soup The star of the show, adding sweetness and a rich broth.
  • 1 tablespoon Worcestershire sauce Delivers a savory umami boost.
  • 1 teaspoon Dijon mustard A hint of tanginess to brighten the dish.
  • 1 teaspoon fresh thyme Enhances the herbaceous notes just before serving.
For the Topping
  • 1 cup shredded Gruyère cheese Creamy and melty, adding an irresistible topping.

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, thyme, oregano, salt, and pepper. Mix well until incorporated, then shape into meatballs about 1 to 1.5 inches in diameter.
Browning the Meatballs
  1. Heat olive oil in a skillet over medium heat. Add meatballs in batches and cook for 2-3 minutes per side until browned. Transfer the browned meatballs to the crock pot.
Mixing the Sauce
  1. In a separate bowl, whisk together the French onion soup, Worcestershire sauce, Dijon mustard, and fresh thyme. Pour over the meatballs in the crock pot, ensuring they are well-coated.
Cooking the Meatballs
  1. Cover the crock pot and cook on low for 4-6 hours, or on high for 2-3 hours until meatballs are tender and cooked through.
Melting the Cheese
  1. About 10 minutes before serving, sprinkle shredded Gruyère cheese over the meatballs and cover the crock pot to allow the cheese to melt.
Serving
  1. Serve over mashed potatoes, rice, pasta, or on their own. Garnish with extra thyme if desired.

Notes

Browning the meatballs is optional; you can skip it if short on time. Feel free to swap ground beef with ground turkey or chicken. You can prepare meatballs ahead of time and refrigerate or freeze them.