Ingredients
- 1 bag (about 24) frozen or homemade meatballs
- 2 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 can (10.5 oz) French onion soup
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 cups shredded mozzarella or provolone cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a skillet, melt butter over medium-low heat. Add sliced onions and cook for 15–20 minutes until deeply caramelized.
- Transfer onions to the crock pot. Add meatballs, French onion soup, beef broth, Worcestershire sauce, garlic powder, and onion powder. Stir gently to combine.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until meatballs are heated through and flavors meld.
- About 15 minutes before serving, sprinkle cheese over the top. Cover again until melted and gooey.
- Garnish with fresh parsley and serve warm over mashed potatoes, noodles, or toasted bread.
Notes
- Add a splash of red wine or balsamic vinegar for deeper flavor.
- For a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) 30 minutes before serving.
- Use Swiss or Gruyère cheese for a more traditional French onion taste.
- Browning homemade meatballs before adding ensures they hold together in the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 410
- Sugar: 5g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
