Crock 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
Scale
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
