French onion soup lovers, this one's for you! Imagine all that rich, caramelized onion goodness wrapped around juicy, cheesy meatballs-all without standing over a stove. That's exactly what you get with these Crockpot French Onion Meatballs.
Jump to:
- What makes this recipe irresistible
- What you'll need: ingredients
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ's)
- Deb's top tips
- Creative variations to try
- Repurpose your leftovers
- More recipes you'll love
- Delicious pairings: what to serve with
- Crockpot French Onion Meatballs
- How to store leftovers
What makes this recipe irresistible
The magic of slow cooking means every bite of these meatballs is infused with rich, savory onion flavor. And let's be real-when melty Gruyère is involved, you know it's going to be good.
Bonus: This is a true dump-and-go recipe, making your life easier!
What you'll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Frozen meatballs - use your favorite brand. You can even use turkey or chicken meatballs instead of beef for a lighter version of this delicious dish.
- Worcestershire sauce, garlic powder, black pepper
- Evaporated milk - I prefer using evaporated milk because it doesn't curdle.
- Gruyère or Swiss cheese - or swap out for a sharp white cheddar or even mozzarella for a gooier cheese melt.
Step-by-step instructions
This is an overview; for detailed instructions, scroll down to the bottom!
#1 Combine the sauce ingredients to a mixing bowl.
#2 Whisk to combine.
#3 Add onions and frozen meatballs to crockpot.
#4 Pour the sauce into the slow cooker.
#5 After cooking, top with shredded cheese and melt.
Essential tools for this recipe
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- Large mixing bowl - you know I just love these because of the color!
- Slow cooker - I just bought this classic crockpot for my Mom. It's a workhorse!
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Frequently asked questions (FAQ's)
Since you are using frozen meatballs they should stay together just fine. However, you can also stir them gently to prevent them from breaking apart.
Yes, it is possible to overcook meatballs in the crockpot, especially if they are left on high heat for an extended period. Make sure that you monitor the cooking time.
Deb's top tips
Due to the bold flavors from the onions in this recipe, I recommend that you use plain or original flavored meatballs. I don't recommend that you use the Italian style.
- Use a liner in the crockpot for easy cleanup, I love how easy they are!
- Want to save a little time in the kitchen? Prep your crockpot ahead, store it in the fridge and pop it in the base on your way out the door the next morning.
Creative variations to try
- Add a pinch of red pepper flakes or a dash of hot sauce for a little heat. It's a great way to balance the richness of the dish.
- Mix in some chopped fresh thyme or rosemary to increase the savory flavors and add a touch of earthy flavor.
Repurpose your leftovers
Leftovers? Not a problem-more like an opportunity! I combined these meatballs into a pot with roasted veggies, chicken stock, and a can of corn for a next-level French onion-inspired soup. Or, you could make sliders-just add melty cheese and a toasty bun. Game-changer!
More recipes you'll love
I don't know about you but in my opinion, I love an easy fuss-free meal like this one. If you are looking for more dump-and-go meatballs recipes, then don't miss these Crockpot Meatballs with Marinara Sauce, Crockpot Teriyaki Meatballs, or these Slow Cooker Meatballs and Gravy! So, tasty!
Delicious pairings: what to serve with
The possibilities are endless when it comes to pairing French onion meatballs! Crusty bread? A must for soaking up that rich, oniony broth. Mashed potatoes? Oh yes. Roasted veggies? Always a good call. What would you serve these with?
If you love fuss-free slow cooker meals, you won't want to miss these other meatball recipes: Crockpot Meatballs with Grape Jelly and BBQ Sauce, Crockpot Teriyaki Meatballs, and Slow Cooker Meatballs and Gravy. Which one will you try first?
Crockpot French Onion Meatballs
Equipment
- 1 Crockpot
Ingredients
- 32 ounce bag frozen meatballs
- 1 large yellow onion thinly sliced
- 21 ounces French onion soup that's two cans
- 10.5 ounce can cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup evaporated milk
- 1 cup shredded Gruyère or Swiss cheese
- 1 tablespoon cornstarch + 2 tablespoons water for thickening, optional
- Fresh parsley for garnish optional
Instructions
- In a large bowl, whisk together the French onion soup, cream of mushroom soup, Worcestershire sauce, garlic powder, evaporated milk and black pepper.
- Spray the crockpot with nonstick cooking spray.
- Place the frozen meatballs and sliced onions in the slow cooker. Stir to coat everything in the sauce.
- Cover and cook on LOW for 6-7 hours or HIGH for 2-3 hours, until the meatballs are hot and tender.
- If you want a thicker sauce, mix the cornstarch with water and stir it into the crockpot during the last 30 minutes of cooking.
- Sprinkle shredded Gruyère or Swiss cheese over the meatballs, cover, and let it melt for about 10-15 minutes.
- Garnish with fresh parsley if desired. Serve over mashed potatoes, egg noodles, or with crusty French bread.
Notes
How to store leftovers
- Refrigerate - Got leftovers? Store them in the fridge for up to three days in an airtight container.
- Freezer - Freeze the leftover meatballs in a freezer safe bag or container for up to three months. For best results, thaw them in the fridge overnight before reheating.
- Reheat - Simply warm up the meatballs on the stove top or in the microwave. I love meals that reheat in the microwave! So, easy!
Rachel says
We love and return to this recipe pretty frequently! I do have one note/comment about the evaporated milk — every time I put it on the list and buy it, but never use it as it’s not listed in the steps.. Is it intended to be used in this recipe?
Debra Clark says
Oh for heaven's sake Rachel, thank you for bringing this to my attention!! I just updated the instructions. You'll add the evporated milk when you mix the sauce ingredients. Again, many thanks!!!