Slow Cooker French Onion Meatballs

These slow cooker French onion meatballs bring rich onion flavor and melted Gruyere together for an easy dinner the whole family will love.

Course Appetizer, Appetizer / Party Recipe, Dinner, Dinner / Party Food

Cuisine American

Keyword french onion meatballs, meatballs

Prep Time 10

Total Time 5 10

Servings

Calories 444kcal

Place frozen meatballs in the crockpot.
36 ounce frozen meatballs
Top with sliced onions and minced garlic.
2 large sweet onions, 3-5 garlic cloves
In a large bowl or measuring cup, whisk together the beef broth, French onion soup, balsamic vinegar, thyme, pepper, and cornstarch.
2 cups low sodium beef broth, 10.5 ounces condensed French onion soup, 1 tablespoon balsamic vinegar, 1 ½ teaspoons fresh thyme, ¾ teaspoon black pepper, 2 tablespoons cornstarch
Pour mixture over the meatballs, onions, and garlic.
Cover and cook on LOW for 3–5 hours, stirring once halfway through.
Just before serving, sprinkle Gruyere over the top. Cover for 5–10 minutes until cheese is melted.
1 cup shredded Gruyere cheese, Fresh thyme or parsley
Garnish with parsley or thyme if desired and serve hot.

Store leftover meatballs in an airtight container up to 4 days. Reheat them gently on the stove or slow cooker so the cheese doesn’t overcook.
You can also freeze these meatballs and onion sauce in a freezer-safe container for up to 2 months. Thaw them in the fridge overnight before reheating.
Slice your onions evenly so they caramelize at the same rate in the slow cooker.
Stir once or twice while cooking to help keep the meatballs coated in the savory sauce.
If the sauce is too thin, whisk in a little extra cornstarch slurry at the end.
Shred your Gruyere from a block instead of buying pre-shredded for the best melty results