Description
Crock Pot French Onion Meatballs are a comforting and flavorful dish featuring juicy meatballs smothered in a savory brown gravy with caramelized onions and melted Gruyere cheese. Minimal prep and slow cooking enhance deep, rich flavors, making this recipe perfect for a convenient weeknight dinner or a hearty snack served over rice or mashed potatoes.
Ingredients
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 and Topping
- ¼ cup water
- 2 tablespoons cornstarch
- 1½ cups Gruyere cheese, grated
Instructions
- Prepare Onions and Meatballs: Place the sliced yellow onions at the bottom of a 6-quart crock pot. Then, evenly layer the frozen meatballs on top of the onions.
- Make the Sauce: In a medium bowl, whisk together the low-sodium beef broth, brown gravy mix, minced garlic, black pepper, dried thyme, and white wine vinegar until well combined. Pour this mixture evenly over the meatballs in the crock pot.
- Slow Cook: Cover the crock pot and cook the meatballs on high heat for 2½ to 3½ hours or on low heat for 5 to 6 hours until meatballs are thoroughly heated and onions are tender.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and ¼ cup water until smooth. Pour this slurry over the meatballs and stir gently to combine. This will thicken the sauce as it cooks.
- Add Cheese and Melt: Sprinkle the grated Gruyere cheese over the meatballs and cover the crock pot again. Continue cooking for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve: Serve the cheesy French onion meatballs hot over cooked rice or mashed potatoes for a comforting meal.
Notes
- To avoid drying out the meatballs, use a programmable slow cooker that switches to the warm setting after cooking time is complete.
- If the sauce isn’t thick enough, whisk together another tablespoon of cornstarch with 2 tablespoons of water, add to the crock pot, stir, and cook a little longer.
- Store leftover meatballs in their juices and cheese in a shallow airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- Reheat thawed leftovers on the stovetop over medium heat or in the microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
