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Crockpot French Onion Meatballs

Indulge in savory meatballs drenched in rich French onion flavor, topped with gooey mozzarella cheese. Perfect for family gatherings and easy to prepare in a crockpot!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound ground beef Use lean ground beef for a healthier option.
  • 1/2 cup breadcrumbs Day-old bread works best.
  • 1/2 cup grated Parmesan cheese For added flavor.
  • 1 small onion, finely chopped Adds sweetness and depth.
  • 2 cloves garlic, minced Fresh garlic enhances flavor.
  • 1 teaspoon Worcestershire sauce Brings umami taste.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground is best.
Cooking Ingredients
  • 1 can French onion soup (10.5 oz) Forms the base sauce.
  • 1 cup shredded mozzarella cheese Melts to create a gooey topping.
  • Fresh parsley for garnish Adds freshness and color.

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix well using your hands or a spatula until all ingredients are evenly combined.
  2. Shape the mixture into small meatballs, about 1-inch in diameter, and place them on a tray.
Cooking
  1. Pour a layer of French onion soup in the bottom of the crockpot. Then, carefully add the meatballs over the soup, ensuring they do not overcrowd.
  2. Pour the remaining soup over the meatballs.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are fully cooked and tender.
  4. During the last 30 minutes of cooking, sprinkle shredded mozzarella cheese over the meatballs. Cover and allow the cheese to melt into a gooey layer.
Serving
  1. Once cooked, garnish with fresh parsley. Serve with crusty bread or over rice for a complete meal.

Notes

For a lighter option, consider using ground turkey or chicken. Make sure not to overcrowd the meatballs in the crockpot to avoid uneven cooking. Leftovers can be stored in an airtight container for up to 3-4 days or frozen for up to 3 months.