Description
This Crock Pot French Onion Meatballs recipe combines tender, flavorful meatballs with rich French onion soup and gooey melted mozzarella cheese. Slow-cooked to perfection in a crock pot, these meatballs are perfect for an easy, comforting meal that requires minimal prep and delivers maximum flavor.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 onion, finely chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Sauce and Topping
- 2 cups French onion soup
- 1 cup shredded mozzarella cheese
Instructions
- Combine Ingredients: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, finely chopped onion, salt, and black pepper. Mix everything well to evenly distribute the ingredients.
- Form Meatballs: Shape the mixture into meatballs approximately 1 inch in diameter to ensure even cooking and the perfect bite-sized portion.
- Arrange in Crock Pot: Place the meatballs gently in the crock pot, making sure they sit evenly without overcrowding. Pour the French onion soup over the meatballs to create a flavorful cooking liquid.
- Slow Cook: Cover the crock pot and cook the meatballs on low for 6 to 8 hours, or on high for 3 to 4 hours, allowing the flavors to meld and the meatballs to become tender.
- Add Cheese: About 30 minutes before the end of cooking, sprinkle shredded mozzarella cheese over the meatballs. Cover again and let the cheese melt into a gooey topping.
- Serve: Carefully remove the meatballs from the crock pot and serve warm, spooning some of the rich French onion sauce over each portion for an indulgent meal.
Notes
- For best flavor, use freshly grated Parmesan cheese instead of pre-grated.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Serving these meatballs over mashed potatoes, rice, or egg noodles makes for a hearty meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
