Slow Cooker French Onion Meatballs

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Slow Cooker French Onion Meatballs

These Slow Cooker French Onion Meatballs are an easy dump-and-go dinner made with tender meatballs, sweet onions, a rich and savory French onion gravy, and melted Gruyère cheese. With just a few minutes of prep, the slow cooker does all the work!

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Servings: - 8 servings

Calories: 439kcal

Author: Taylor Ellingson

Ingredients

25-30 ounces frozen fully cooked meatballs
2 large yellow onions thinly sliced
3 cloves garlic minced
2 ½ cups low-sodium beef broth
1 packet dry French onion dip mix
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 tablespoon white wine vinegar
½ teaspoon black pepper
2 tablespoons cornstarch
¼ cup cold water
1 cup shredded Gruyère cheese
Fresh parsley for garnish (optional)

Instructions

Place the sliced onions, garlic, and frozen meatballs in the bottom of a 6-quart slow cooker.
Add the beef broth, French onion dip mix, Worcestershire sauce, thyme, white wine vinegar, and black pepper and give it a little stir.
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the onions are tender and the meatballs are heated through.
In a small bowl, whisk together the cornstarch and cold water. Stir into the slow cooker.
Cover and cook on HIGH for another 15 minutes, until the sauce has thickened.
Sprinkle the shredded Gruyère cheese over the meatballs.
Cover and cook for another 5–10 minutes, until the cheese is melted.
Garnish with fresh parsley and serve over mashed potatoes, egg noodles, rice, or with crusty bread.

Notes

Slice the Onions Thin - Thin slices turn soft and silky in the broth. Thick slices can stay a little crunchy.

Mix the Cornstarch with Cold Water - Whisking the cornstarch into cold water first keeps the gravy from getting lumpy.

Wait to Add the Cheese - Adding the Gruyère at the very end keeps it melty instead of greasy.

Nutrition