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Delicious Crockpot French Onion Meatballs served in a savory onion sauce

Crockpot French Onion Meatballs

Tender meatballs simmered in French onion soup and topped with melty mozzarella make for a comforting, hands-off meal perfect for busy nights or gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef
  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 1/4 cup grated Parmesan cheese (swap for Pecorino for a sharper bite)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
For Cooking
  • 1 can French onion soup (choose reduced-sodium if necessary)
  • 1 cup shredded mozzarella cheese

Method
 

Preparation
  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, Worcestershire sauce, garlic powder, onion powder, and a pinch of salt and pepper. Gently mix until the ingredients just hold together; avoid overworking the meat.
  2. Shape the mixture into meatballs about 1 inch in diameter. Arrange them in a single layer in the bottom of the crockpot.
  3. Pour the French onion soup evenly over the meatballs, making sure they are mostly covered.
Cooking
  1. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Use an instant-read thermometer to confirm the internal temperature reaches 160°F and that meatballs are tender.
  2. About 15 minutes before serving, sprinkle the shredded mozzarella over the meatballs, cover, and let the cheese melt. If you prefer a golden top, remove the lid and broil briefly on a heatproof dish.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 15gProtein: 18gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 1gSugar: 2g

Notes

Refrigerate leftovers within two hours in an airtight container. Store up to 3 to 4 days. To reheat, microwave portions until steaming or warm gently on the stovetop over low heat, stirring occasionally, and bring to at least 165°F. To freeze, cool completely, transfer to a freezer-safe container, and keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

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