Crock Pot French Onion Beef Meatballs

Crock Pot French Onion Beef Meatballs

Ingredients:

For the Meatballs:

• 1 lb (450 g) ground beef: The base of the meatballs; use lean beef for the best texture.
• ¼ cup breadcrumbs: Helps bind the meatballs and keeps them tender.
• ¼ cup grated Parmesan cheese: Adds richness and umami flavor.
• 1 egg: Acts as a binder to hold the meatballs together.
• 1 teaspoon garlic powder: Adds a subtle, savory kick.
• 1 teaspoon onion powder: Enhances the French onion flavor.
• Salt and pepper to taste: Balances and enhances the flavors.

For the French Onion Sauce:

• 2 large onions, thinly sliced: The star ingredient for the rich, caramelized flavor.
• 2 tablespoons butter: For sautéing the onions to golden perfection.
• 2 cups beef broth: Forms the base of the sauce and enhances the hearty flavor.
• 1 tablespoon Worcestershire sauce: Adds depth and a touch of tang.
• 1 teaspoon dried thyme (optional): For a subtle herby note.
• 1 cup shredded Gruyère or Swiss cheese: To top the dish for a melty, cheesy finish.

Instructions:

Make the Meatballs

• In a large mixing bowl, combine the  ground beef, breadcrumbs, Parmesan  cheese, egg, garlic powder, onion powder, and salt and pepper.
• Mix gently until all ingredients are evenly combined. Avoid overmixing to keep the meatballs tender.
• Roll the mixture into 1-inch meatballs and set aside. This recipe should yield about 16–20 meatballs.

Prepare the French Onion Sauce

• In a skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are golden brown and caramelized (about 15–20 minutes).
• Deglaze the skillet by adding a splash of beef broth and scraping up any browned bits from the pan.
• Transfer the caramelized onions to the crock pot.

Assemble in the Crock Pot

• Add the meatballs on top of the caramelized onions in the crock pot.
• Pour the remaining beef broth, Worcestershire sauce, and thyme over the meatballs.
• Gently stir to coat the meatballs in the sauce.

Cook the Meatballs

• Cover and cook on low for 4–5 hours or high for 2–3 hours, until the meatballs are fully cooked and tender.

Add the Cheese

• Once the meatballs are cooked, sprinkle the shredded Gruyère or Swiss cheese over the top.
• Cover and let cook for an additional 10–15 minutes on low, or until the cheese is melted and bubbly.