Description
These Crock Pot French Onion Meatballs are a comforting and flavorful dish featuring tender beef meatballs simmered in rich French onion soup, topped with melted mozzarella cheese. Perfect for a hands-off dinner, this recipe combines the savory taste of caramelized onions and Parmesan with hearty ground beef, slow-cooked to perfection.
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 & Topping
- 2 cups French onion soup
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the meatball mixture: In a large bowl, thoroughly combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, finely chopped onion, salt, and black pepper until evenly mixed.
- Shape the meatballs: Form the mixture into meatballs about 1 inch in diameter, ensuring they are uniform in size for even cooking.
- Arrange in crock pot: Place the formed meatballs into the crock pot in a single layer or stacked as needed.
- Add French onion soup: Pour the 2 cups of French onion soup over the meatballs, covering them evenly to infuse flavor during cooking.
- Cook the meatballs: Cover the crock pot with the lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until meatballs are fully cooked and tender.
- Add mozzarella cheese: During the last 30 minutes of cooking, sprinkle the shredded mozzarella cheese evenly over the meatballs, cover, and allow the cheese to melt into a gooey, delicious topping.
- Serve: Once the cheese has melted and the meatballs are cooked through, serve warm and enjoy this hearty, comforting meal.
Notes
- For best flavor, use freshly grated Parmesan and shredded mozzarella cheese.
- You can substitute ground beef with ground turkey or chicken for a leaner version.
- Baking the meatballs before adding to the crock pot can help them hold together better but is optional.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Serve with crusty bread or over mashed potatoes for a full meal.
