Description
These Crock Pot French Onion Meatballs are a comforting and flavorful meal perfect for easy weeknight dinners. Tender meatballs simmer slowly in savory French onion soup, topped with melted mozzarella cheese for a cheesy finish. With minimal prep and slow cooker convenience, this dish combines hearty beef, fragrant onions, and rich cheese into a satisfying main course that serves four.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 onion, finely chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Cooking
- 2 cups French onion soup
- 1 cup shredded mozzarella cheese
Instructions
- Combine Ingredients: In a large bowl, thoroughly mix together the ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic powder, finely chopped onion, salt, and black pepper until well incorporated.
- Form Meatballs: Shape the meat mixture into meatballs approximately 1 inch in diameter, ensuring even sizing for consistent cooking.
- Place in Crock Pot: Arrange the meatballs in a single layer inside the crock pot or slow cooker. Pour the 2 cups of French onion soup evenly over the meatballs, covering them fully.
- Cook Slowly: Cover the crock pot with its lid and cook on low heat for 6 to 8 hours, or alternatively on high heat for 3 to 4 hours, allowing the meatballs to fully cook and soak in the soup flavors.
- Add Cheese Topping: In the last 30 minutes of cooking, sprinkle the shredded mozzarella cheese evenly over the top of the meatballs. Cover the crock pot again and allow the cheese to melt completely.
- Serve: Once the cheese is melted and bubbly, serve the meatballs warm as a hearty entrée, perfect with sides like mashed potatoes or crusty bread.
Notes
- For a richer flavor, use homemade French onion soup or a quality store-bought version.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If preferred, add some chopped fresh herbs like parsley or thyme to the meatball mixture for extra fragrance.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with rice, noodles, or a crisp green salad for a complete meal.
