Description
Slow Cooker French Onion Meatballs combine the savory richness of caramelized onions with tender, juicy meatballs in a flavorful broth. Perfect as a main course or appetizer, this dish is easy to prepare and packed with comforting flavors that are sure to impress.
Ingredients
Scale
For the Meatballs
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground pork
- 1/2 cup breadcrumbs (or almond flour for a low-carb option)
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the French Onion Sauce
- 3 large yellow onions, thinly sliced
- 2 tbsp butter
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
Optional Garnish
- Fresh parsley, chopped
- Grated Gruyère or Parmesan cheese
Instructions
- Prepare the Meatballs:
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, garlic powder, onion powder, parsley, salt, and pepper.
- Mix until just combined, being careful not to overwork the mixture.
- Roll into golf-ball-sized meatballs and set aside.
- Caramelize the Onions:
- In a skillet, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until golden brown and caramelized (about 15-20 minutes).
- Add Worcestershire sauce and thyme, stirring to combine.
- Layer in the Slow Cooker:
- Place the caramelized onions in the bottom of your slow cooker.
- Gently arrange the meatballs on top of the onions.
- Pour beef broth over the meatballs, ensuring they are partially submerged. Add the bay leaf.
- Cook:
- Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the meatballs are tender and fully cooked.
- Serve:
- Remove the bay leaf and garnish with fresh parsley or grated cheese before serving.
- Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Instructions
Crafting the Perfect Meatballs
- In a large bowl, mix ground meat, breadcrumbs, eggs, garlic powder, onion powder, parsley, salt, and pepper.
- Use your hands to combine the mixture without overworking it—this keeps the meatballs tender.
- Roll the mixture into golf-ball-sized meatballs and set aside.
Preparing the French Onion Base
- Heat butter in a skillet over medium heat. Add sliced onions and cook slowly until golden brown and caramelized—this may take 15-20 minutes.
- Stir in Worcestershire sauce and thyme, and deglaze the skillet with beef broth.
Cooking French Onion Meatballs in the Slow Cooker
Layering Ingredients
- Place caramelized onions at the bottom of the slow cooker.
- Gently nestle the meatballs on top of the onions.
- Pour the remaining broth over the meatballs, ensuring they’re partially submerged.
Setting the Right Temperature and Time
Cook on low for 6-8 hours or high for 3-4 hours. The longer cooking time on low allows the flavors to meld beautifully.
Notes
- Make-Ahead Option:
- You can prepare the meatballs and caramelize the onions the day before. Store them separately in the refrigerator, then assemble and cook in the slow cooker when ready.
- Freezing Instructions:
- The meatballs can be frozen either cooked or uncooked. For uncooked meatballs, flash-freeze them on a baking sheet before transferring them to a freezer-safe bag. Cook from frozen by adding 1-2 extra hours to the cooking time in the slow cooker.
- Customizations:
- Use ground turkey or chicken for a leaner option, but add an extra egg or splash of milk to prevent dryness.
- For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or almond flour.
- Add a splash of red wine to the broth for a deeper, richer flavor.
- Serving Suggestions:
- These meatballs pair wonderfully with mashed potatoes, buttered noodles, or a fresh green salad.
- For a fun twist, serve them on toasted baguette slices for a French onion meatball sub!
- Thicker Sauce Tip:
- If you prefer a thicker sauce, remove the meatballs after cooking and whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) into the sauce. Cook on high for an additional 10-15 minutes until thickened. Return the meatballs to the slow cooker and serve.
- Storage:
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Prep Time: 20 min
- Cook Time: 6-8 hrs
- Cuisine: French-inspired