Crock Pot French Onion Meatballs (Printer-Friendly)
Tender meatballs simmered in savory French onion broth with melted mozzarella topping.
# What You'll Need:
→ Meatballs
01 -
1.5 pounds frozen homestyle beef meatballs
→ Soup Base
02 -
1 can (10.5 ounces) French onion soup
03 -
1 packet (about 28 grams) beefy onion soup mix
04 -
1 cup low or no sodium beef broth
→ Thickening Agent
05 -
3 tablespoons cold water
06 -
1 tablespoon cornstarch
→ Topping
07 -
1 cup shredded mozzarella cheese
→ Garnish (optional)
08 -
Fresh thyme sprigs
# Steps to Follow:
01 -
Place frozen beef meatballs in a single layer at the bottom of a 4-6 quart slow cooker.
02 -
Pour the can of French onion soup over the meatballs, then sprinkle the beefy onion soup mix evenly on top.
03 -
Pour in the beef broth. Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours.
04 -
In a small bowl, whisk together cold water and cornstarch until smooth to create a slurry.
05 -
Stir the slurry into the slow cooker mixture, combine thoroughly, then re-cover and cook for an additional 10 minutes.
06 -
Sprinkle shredded mozzarella cheese over the meatballs, cover, and cook until the cheese is melted.
07 -
Serve warm over mashed potatoes or egg noodles with a side of steamed green beans, garnished with fresh thyme if desired.
# Extra Suggestions:
01 -
For reduced sodium, use low or no salt options for beef broth and soup mix. Homemade meatballs may be used if pre-cooked to prevent falling apart.
02 -
Meatballs can cook longer on low up to 6 hours for enhanced flavor infusion without overcooking.
03 -
Leftovers store airtight in the refrigerator for up to four days or freeze; note cheese texture may slightly change after freezing.