Slow Cooker French Onion Meatballs (Printer-Friendly)
Tender meatballs and onions slow cooked in French onion broth and finished with melty Gruyere cheese.
# What You’ll Need:
→ Main Ingredients
01 -
32 ounces frozen beef meatballs, uniform size and seasoned
02 -
2 large yellow onions, thinly sliced
03 -
2 (10.5 ounce) cans condensed French onion soup
04 -
1 1/2 cups shredded Gruyere cheese
# Steps to Make This:
01 -
Lightly grease the insert of the slow cooker to prevent sticking and ensure easier cleanup.
02 -
Arrange frozen beef meatballs evenly across the bottom of the slow cooker. Scatter sliced onions on top of the meatballs.
03 -
Pour both cans of condensed French onion soup over the meatballs and onions. Use a spoon to gently mix so the soup and onions coat all the meatballs.
04 -
Cover with the lid and cook on low for 4 hours or on high for 2 hours. Cook until onions are completely soft and meatballs are heated through.
05 -
Twenty minutes before serving, evenly sprinkle shredded Gruyere cheese over the meatballs. Re-cover and allow the cheese to melt.
06 -
Spoon meatballs, onions, and plenty of sauce over mashed potatoes, toasted bread, or rice. Serve hot.
# Additional Notes:
01 -
Turkey or chicken meatballs can be substituted for a lighter version. Provolone or Swiss cheese also melt well if Gruyere is unavailable.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
03 -
For enhanced flavor, add a small splash of dry sherry, white wine, or Worcestershire sauce just before cooking.
04 -
Homemade beef meatballs may be used; ensure they are fully cooked prior to adding to the slow cooker.