📝 Crockpot French Onion Meatballs
🍴 Ingredients
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1 bag (32 oz) frozen fully-cooked meatballs (beef or turkey work great)
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2 tbsp unsalted butter
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2 large yellow onions, thinly sliced
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1 tsp sugar (helps caramelize onions)
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1 tsp garlic, minced
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1 tbsp Worcestershire sauce
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1 packet (1 oz) dry onion soup mix (optional, boosts flavor)
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2 cups beef broth
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1 tbsp cornstarch + 1 tbsp cold water (for thickening)
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1½ cups shredded Swiss or Gruyère cheese (or mozzarella for a milder version)
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Fresh thyme or parsley (optional, for garnish)
👩🍳 Instructions
1. Caramelize the onions (recommended step for best flavor):
In a skillet over medium heat, melt the butter. Add onions and sugar. Cook, stirring often, for 15–20 minutes, until deep golden brown. Stir in garlic and cook 1–2 more minutes.
🔹 Shortcut: If you’re in a rush, you can skip caramelizing and just toss raw onions into the crockpot — the flavor will still be good, but less sweet/deep.
2. Transfer to crockpot:
Add the caramelized onions, frozen meatballs, Worcestershire, beef broth, and onion soup mix (if using) into the slow cooker.
3. Cook:
Cover and cook on:
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LOW for 4–6 hours
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or HIGH for 2–3 hours
4. Thicken the sauce:
About 30 minutes before serving, stir in the cornstarch + cold water slurry. Mix well and cook uncovered until thickened slightly.
5. Add cheese:
Sprinkle shredded cheese over the top of the meatballs. Cover for another 10–15 minutes until cheese is melted and gooey.
🧆 Serving Ideas
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Serve as an appetizer with toothpicks
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Make it a main dish over mashed potatoes, noodles, or toasted baguette slices
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Or use them in hoagie rolls for French onion meatball subs!
🧊 Storage
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Store leftovers in the fridge for up to 4 days
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Freeze for up to 3 months (best before adding cheese — add fresh when reheating)
Want a from-scratch meatball version or tips for making it low-carb or vegetarian?
