Slow Cooker French Onion Meatballs & Potatoes

Share this Recipe!

Slow Cooker French Onion Meatballs & Potatoes

Ingredients:

For the Meatballs:

• 1½ pounds ground beef
• ½ cup plain breadcrumbs
• 1 large egg
• 2 cloves garlic, finely minced
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried parsley

For the French Onion Sauce & Potatoes:

• 1½–2 pounds baby potatoes, washed and halved
• 2 cans (10.5 ounces each) condensed French onion soup
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon freshly ground black pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Optional Garnishes:

• 1 cup shredded Swiss or mozzarella cheese
• Fresh parsley, finely chopped

Instructions:

1. Prepare the Meatballs:
   In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, onion powder, Worcestershire sauce, salt, black pepper, and dried parsley. Mix gently until the ingredients are evenly incorporated, being careful not to overwork the mixture. Shape into approximately 18–20 evenly sized meatballs.
2. Prepare the Potatoes:
   Wash the baby potatoes thoroughly and cut larger potatoes in half. Keep smaller potatoes whole to ensure they cook evenly.
3. Layer the Slow Cooker:
   Arrange the prepared potatoes in an even layer on the bottom of a 6-quart slow cooker. Place the meatballs evenly over the potatoes.
4. Prepare the French Onion Sauce:
   In a separate bowl, whisk together the condensed French onion soup, beef broth, Worcestershire sauce, garlic powder, dried thyme, and black pepper until well combined. Pour the sauce evenly over the meatballs and potatoes.
5. Cook:
   Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the potatoes are tender and the meatballs are fully cooked through.
6. Thicken the Gravy:
   In a small bowl, whisk the cornstarch with cold water until completely smooth. Stir the slurry into the sauce during the final 15–20 minutes of cooking. Cover and continue cooking until the gravy has thickened.
7. Add the Cheese:
   If desired, sprinkle the shredded Swiss or mozzarella cheese over the meatballs. Cover and cook for an additional 5–10 minutes, or until the cheese is fully melted.
8. Garnish and Serve:
   Carefully spoon the meatballs and potatoes onto serving plates and generously drizzle with the French onion gravy. Garnish with freshly chopped parsley and serve hot.

Share this Recipe!