Can I use chicken or pork meatballs?

Yes. The recipe works with beef, chicken, and pork frozen meatballs. Plain varieties are especially useful because the sauce provides most of the flavor.

Do I have to thaw the meatballs first?

No. The recipe specifically uses frozen meatballs directly in the Crock Pot, which is one of the biggest convenience factors.

Can I use another cheese instead of Gruyere?

Absolutely. Provolone, Fontina, and mozzarella are all suitable alternatives.

Can I make this recipe with homemade meatballs?

Yes. Sear or partially bake homemade meatballs first so they maintain their texture during slow cooking.

What should I do if the sauce is too thin?

Prepare another slurry using additional cornstarch and water. Add it to the slow cooker, stir it through the sauce, and allow it to cook a little longer.

Can I turn these into an appetizer?

Definitely. Keep the finished meatballs warm and serve them with toothpicks. The appetizer version makes Crock Pot French Onion Meatballs especially convenient for parties and game-day gatherings.

What should I serve with them?

Mashed potatoes, rice, noodles, roasted vegetables, dinner rolls, and crusty bread are all excellent choices.

How long can leftovers stay refrigerated?

They can be kept in the refrigerator for up to five days when stored properly in a shallow airtight container.

Yes. They can be frozen for up to three months. Thaw overnight in the refrigerator before reheating.

Crock Pot French Onion Meatballs Recipe | Easy Crock Pot Meatballs Dinner

Description

Crock Pot French Onion Meatballs combine tender frozen meatballs, savory onion gravy, aromatic garlic and thyme, and melted Gruyere cheese in one incredibly easy slow cooker meal. Serve them over mashed potatoes, rice, or noodles for dinner, or add toothpicks and turn them into a crowd-friendly appetizer.

Ingredients

Scale

2 medium yellow onions, sliced
26 ounces frozen meatballs
2 cups low-sodium beef broth
1 ounce package brown gravy mix
2 teaspoons minced garlic
1 teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon white wine vinegar
¼ cup water
2 tablespoons cornstarch
1½ cups grated Gruyere cheese

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Instructions

Prepare the slow cooker.
Start with a 6-quart Crock Pot. Lightly coat the inside with nonstick cooking spray, or use a Crock Pot liner if you want to make cleanup even easier.
Create the onion layer.
Place the sliced yellow onions across the bottom of the slow cooker. Spread them out into an even layer so they are distributed underneath the meatballs.
Add the frozen meatballs.
Pour the frozen meatballs directly into the Crock Pot, arranging them over the sliced onions. You do not need to thaw the meatballs before adding them.
Mix the savory sauce.
In a medium mixing bowl, combine the low-sodium beef broth, brown gravy mix, minced garlic, black pepper, dried thyme, and white wine vinegar.
Whisk until smooth.
Use a whisk to combine the sauce ingredients thoroughly. Continue mixing until the gravy mix has incorporated into the broth and the garlic and seasonings are evenly distributed throughout the mixture.
Pour the sauce into the Crock Pot.
Slowly pour the prepared broth mixture over the frozen meatballs. Try to distribute the liquid evenly so the meatballs are surrounded by the flavorful sauce as they cook.
Cover and cook.
Secure the Crock Pot lid and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours. Keep the lid closed during cooking as much as possible so the slow cooker can maintain its temperature and cook efficiently.
Prepare the cornstarch slurry.
When the cooking time is nearly complete, place the cornstarch and water into a small bowl. Whisk the two ingredients together until you have a smooth mixture with no visible dry clumps of cornstarch.
Thicken the sauce.
Pour the cornstarch slurry into the Crock Pot with the cooked meatballs and onion mixture. Stir gently but thoroughly so the slurry blends into the sauce and is evenly distributed.
Add the Gruyere.
Sprinkle the grated Gruyere cheese evenly over the top of the meatballs and onions. Make sure the cheese is spread across the surface so every portion has a chance to pick up some of the melted topping.
Melt the cheese.
Cover the Crock Pot once again and continue cooking for approximately 10 minutes, or until the Gruyere has melted completely over the hot meatballs.
Check the sauce consistency.
Once the cheese has melted, check the sauce. It should be thick enough to coat the meatballs rather than looking overly watery. If the sauce still needs additional thickness, prepare another slurry using 1 tablespoon of cornstarch and 2 tablespoons of water. Whisk it together thoroughly, stir it into the Crock Pot, and allow the sauce to cook a little longer.
Serve while hot.
Spoon the finished meatballs onto mashed potatoes, rice, or noodles. Make sure to include plenty of the onion-rich sauce with each serving.
Add bread for dipping.
Serve crusty bread or dinner rolls alongside the meatballs so you can soak up the extra sauce. The savory gravy is too good to leave behind.
For an appetizer presentation, serve with toothpicks.
Transfer the cooked meatballs to a serving dish or keep them warm in the slow cooker. Add toothpicks so guests can easily grab individual meatballs during a party, game day gathering, or tailgate.

Notes

Prevent overcooking: A programmable slow cooker is useful because it can switch to the warm setting once the cooking period ends, helping prevent the meatballs from becoming dry.
Thicken the sauce: When the sauce needs more body, make an additional cornstarch slurry with 1 tablespoon cornstarch and 2 tablespoons water. Whisk until smooth, stir into the slow cooker, and let the sauce cook a little longer.
Storage: Refrigerate leftovers with the juices and melted cheese in a shallow airtight container. They will keep in the refrigerator for up to 5 days.
Freezing: The cooked meatballs can be frozen for up to 3 months. For reheating, thaw them overnight in the refrigerator first, then warm them thoroughly on the stovetop or in the microwave.
Serving options: Mashed potatoes, rice, noodles, roasted vegetables, crusty bread, and dinner rolls all pair especially well with the savory sauce.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Dinner

Nutrition

Calories: 494kcal
Sugar: 2g
Sodium: 480mg
Fat: 37g
Carbohydrates: 7g
Fiber: 1g
Protein: 32g
Cholesterol: 125mg