Crock Pot French Onion Meatballs (Printer-Friendly)
Savory meatballs slow-cooked in rich onion broth topped with melted mozzarella cheese for a hearty meal.
# What You’ll Need:
→ Meatballs
01 -
1.36 kg frozen beef homestyle meatballs
→ Soup and Broth
02 -
1 can (approximately 10.5 oz) French onion soup
03 -
240 ml low or no sodium beef broth
04 -
1 packet (approx. 1 oz) French onion soup mix
→ Thickening Agent
05 -
120 ml water
06 -
2 tablespoons cornstarch
→ Cheese
07 -
115 g shredded mozzarella cheese
→ Garnish (Optional)
08 -
Fresh thyme sprigs
# Steps to Make This:
01 -
Place frozen meatballs in a single layer at the bottom of a 4 to 6-quart slow cooker.
02 -
Pour the can of French onion soup over the meatballs, then sprinkle the French onion soup mix evenly on top.
03 -
Pour 1 cup (240 ml) of low or no sodium beef broth into the slow cooker. Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours.
04 -
In a small bowl, whisk together water and cornstarch until smooth.
05 -
Stir the cornstarch slurry into the slow cooker mixture, combine well, then cover and cook for an additional 10 minutes.
06 -
Sprinkle shredded mozzarella cheese over the meatballs, cover and cook until the cheese is melted.
07 -
Serve hot with mashed potatoes, egg noodles, or garlic bread and garnish with fresh thyme if desired.
# Additional Notes:
01 -
Use low or no sodium beef broth and soup mix to avoid excessive saltiness. Frozen meatballs can be used straight from the freezer without thawing.
02 -
If using homemade meatballs, pre-cook them until nearly done to prevent breaking apart or excess grease release.