Description
Tender, flavorful meatballs simmered in rich French onion sauce. This easy slow cooker recipe creates restaurant-quality results with minimal effort, perfect for weeknight dinners or entertaining guests.
Ingredients
2 pounds ground beef (80/20 blend)
1 cup breadcrumbs (plain or Italian-seasoned)
2 large eggs
1/2 cup whole milk
1/3 cup grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
3 large yellow onions, thinly sliced
3 cups beef broth (low-sodium)
1 cup French onion soup (canned)
2 tablespoons Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
1. Combine breadcrumbs and milk in a large bowl and let sit for 5 minutes to soften.
2. Add ground beef, eggs, Parmesan cheese, minced garlic, thyme, onion powder, salt, pepper, and parsley to the bowl. Mix gently until just combined, about 30 seconds.
3. Roll mixture into 30-35 meatballs, about 1.5 inches each, and place on a parchment-lined baking sheet.
4. Optional: Brown meatballs in a skillet with oil for 2-3 minutes per side for better texture and flavor.
5. In a large skillet over medium heat, melt butter and add sliced onions. Cook for 10-12 minutes, stirring occasionally, until golden and caramelized.
6. Sprinkle flour over the caramelized onions and stir for 1 minute to create a roux.
7. Slowly add beef broth while stirring constantly to prevent lumps. Add French onion soup, Worcestershire sauce, thyme, and garlic powder. Bring to a simmer.
8. Transfer the onion sauce to your 6-quart slow cooker. Gently place meatballs into the sauce, ensuring they are mostly submerged.
9. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until meatballs reach 160°F internal temperature.
10. Let meatballs rest in the sauce for 10 minutes with the slow cooker off but lid on before serving.
Notes
For extra tender meatballs, don’t overmix the meat mixture. Mix just until combined.
Browning the meatballs before slow cooking is optional but adds better texture and deeper flavor.
The sauce will thicken as it cooks. If it’s too thin, remove the lid during the last 30 minutes.
Store leftovers in an airtight container with sauce for up to 4 days in the refrigerator.
Freeze meatballs and sauce together for up to 3 months. Thaw overnight before reheating.
For keto-friendly version, substitute breadcrumbs with almond flour and thicken sauce with xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 4-5 hours
- Category: Main Course, Appetizer
- Method: Slow Cooker
- Cuisine: French-American
Nutrition
- Serving Size: 5-6 meatballs
- Calories: 385
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 135mg
Keywords: crock pot french onion meatballs, slow cooker meatballs, french onion meatballs, easy meatball recipe