Crock Pot French Onion Meatballs Recipe
Introduction
This Crock Pot French Onion Meatballs recipe combines tender meatballs with rich, caramelized onions and a savory gravy, all topped with melted Gruyere cheese. It’s an effortless, comforting dish perfect for busy days when you want delicious homemade flavor with minimal 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 garlic (minced)
- 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
- Step 1: Place the sliced onions in the bottom of a 6-quart crock pot. Then, arrange the frozen meatballs over the top of the onions.
- Step 2: In a medium bowl, whisk together the 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.
- Step 3: Cover the crock pot and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours, until the meatballs are heated through and the onions are tender.
- Step 4: In a small bowl, whisk the corn starch and water together until smooth. Pour this over the meatballs and gently stir to combine. Sprinkle the grated Gruyere cheese on top, cover, and cook for an additional 10 minutes, or until the cheese is melted.
- Step 5: Serve the meatballs and onion gravy over rice or mashed potatoes for a hearty meal. Enjoy!
Tips & Variations
- For extra caramelized onion flavor, sauté the onions in a skillet until golden brown before adding them to the crock pot.
- Substitute Swiss or mozzarella cheese if Gruyere is not available, though Gruyere adds a distinct nutty taste.
- Add a splash of dry white wine along with the vinegar for deeper flavor.
- Use homemade meatballs for a fresher, more personalized touch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove over low heat to prevent the cheese from separating. For longer storage, freeze without the cheese topping for up to 2 months and add fresh cheese when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, fresh meatballs work well too. Adjust cooking time as needed until they are cooked through and tender.
What can I serve with these French Onion Meatballs?
They are delicious served over rice, mashed potatoes, egg noodles, or even crusty bread to soak up the flavorful gravy.
PrintCrock Pot French Onion Meatballs Recipe
This Crock Pot French Onion Meatballs recipe combines tender meatballs simmered in a rich, savory sauce loaded with caramelized onions, garlic, thyme, and a touch of white wine vinegar, all topped with melted Gruyere cheese. It’s an easy, comforting dish perfect for busy days that can be served over rice or mashed potatoes for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French-American
- Diet: Low Salt
Ingredients
Main Ingredients
- 2 medium yellow onions, sliced
- 26 ounces frozen meatballs
- 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
- ¼ cup water
- 2 tablespoons corn starch
- 1½ cups Gruyere cheese, grated
Instructions
- Prepare onions and meatballs: Place the sliced onions in the bottom of a 6-quart crock pot creating a flavorful base. Then, pour the frozen meatballs evenly over the onions.
- Mix and add sauce: In a medium bowl, combine the beef broth, brown gravy mix, minced garlic, black pepper, dried thyme, and white wine vinegar. Whisk thoroughly until the gravy mix dissolves and the ingredients are well combined. Pour this mixture evenly over the meatballs in the crock pot.
- Cook the meatballs: Cover the crock pot and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours, allowing the flavors to meld and the meatballs to become tender.
- Thicken sauce and add cheese: In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry over the meatballs and stir gently to combine. Sprinkle the grated Gruyere cheese on top, then cover and cook for an additional 10 minutes or until the cheese has melted beautifully over the dish.
- Serve: Serve the cheesy onion meatballs hot over rice or creamy mashed potatoes for a comforting, satisfying meal. Enjoy!
Notes
- For best results, do not thaw the meatballs before placing them in the crock pot.
- If preferred, substitute Gruyere cheese with Swiss cheese or mozzarella for a different flavor.
- Adjust the amount of white wine vinegar to taste for a more or less tangy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve texture and flavor.
Keywords: Crock Pot, Meatballs, French Onion, Slow Cooker Recipe, Gruyere Cheese, Comfort Food, Easy Dinner
