Crockpot French Onion Meatballs

Why Make This Recipe

Crockpot French Onion Meatballs are a perfect combination of flavors and convenience. This dish brings together the richness of French onion soup with meaty goodness, making it a hit with everyone. Plus, using a crockpot means you can prepare it ahead of time and let it cook while you go about your day. It’s an easy meal that feels special.

How to Make Crockpot French Onion Meatballs

Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 onion, sliced
• 1 can (10.5 oz) French onion soup
• Salt and pepper to taste
• Chopped parsley for garnish

Directions

1. In a bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Form into meatballs and place in the crockpot.
2. Add sliced onions on top of the meatballs.
3. Pour the French onion soup over the meatballs and onions.
4. Cover and cook on low for about 6 hours or until meatballs are cooked through.
5. Garnish with chopped parsley before serving.

How to Serve Crockpot French Onion Meatballs

Serve these meatballs warm, straight from the crockpot. They go well over cooked rice, pasta, or even mashed potatoes. You can also enjoy them on their own as a hearty appetizer. Don’t forget to drizzle some of the soup mixture on top for extra flavor!

How to Store Crockpot French Onion Meatballs

Leftover meatballs can be stored in an airtight container in the refrigerator for up to three days. If you want to keep them longer, you can freeze them in a freezer-safe container for up to three months. Just thaw them overnight in the fridge before reheating.

Tips to Make Crockpot French Onion Meatballs

• Make sure to mix the ingredients well but don’t overwork the meat, as this can make the meatballs tough.
• Use fresh bread crumbs for a better texture and flavor.
• Feel free to adjust the seasoning to your taste. You can add garlic powder or Italian seasoning for extra flavor.

Variation

You can use ground turkey or chicken instead of beef for a lighter version. To switch it up, try adding some sautéed mushrooms or bell peppers into the mixture for added texture and flavor.

FAQs

1. Can I make these meatballs ahead of time?

   • Yes, you can prepare the meatballs and store them in the fridge or freezer until you’re ready to cook them.

2. How long do the meatballs take to cook?

   • They typically need about 6 hours on low in the crockpot.

3. Can I use homemade French onion soup instead of the canned version?

   • Absolutely! Using homemade soup will add even more flavor to the dish.

Crockpot French Onion Meatballs

A delicious combination of rich French onion soup flavors and hearty meatballs, conveniently cooked in a crockpot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Meatball Mixture

• 1 pound ground beef You can substitute with ground turkey or chicken for a lighter option.
• 1/2 cup breadcrumbs Use fresh breadcrumbs for better texture.
• 1/4 cup grated Parmesan cheese
• 1 large egg
• to taste Salt and pepper Feel free to add garlic powder or Italian seasoning for additional flavor.

Toppings

• 1 large onion, sliced
• 1 can (10.5 oz) French onion soup Homemade French onion soup can be used for more flavor.
• to taste Chopped parsley For garnish.

Method

 

Preparation

1. In a bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, salt, and pepper.
2. Form the mixture into meatballs and place them in the crockpot.
3. Layer the sliced onions on top of the meatballs.
4. Pour the French onion soup over the meatballs and onions.

Cooking

1. Cover the crockpot and cook on low for about 6 hours, or until the meatballs are cooked through.
2. Garnish with chopped parsley before serving.

Notes

Serve warm over cooked rice, pasta, or mashed potatoes. Drizzle with soup mixture for extra flavor. Leftover meatballs can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to three months.