Slow Cooker French Onion Meatballs combine the savory richness of French onion soup with the hearty, comforting appeal of tender meatballs, all simmered to perfection in a slow cooker. This dish is ideal for gatherings, potlucks, or a flavorful family dinner that requires minimal effort but delivers maximum taste. Here’s how to make it:
Ingredients:
FOR THE MEATBALLS:
1 1/2 lbs (about 680g) ground beef
1/2 cup breadcrumbs
1 large egg
1/4 cup milk
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
FOR THE FRENCH ONION SAUCE:
2 tablespoons butter
3 large onions, thinly sliced
1 teaspoon sugar (optional, to help with caramelization)
1 tablespoon all-purpose flour
1/2 cup beef broth
1/2 cup red wine (or additional beef broth as a substitute)
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper to taste
1 cup shredded Gruyère cheese (optional, for topping)
Instructions:
PREPARING THE MEATBALLS:
Mix Ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, milk, garlic powder, salt, pepper, and Worcestershire sauce. Mix until well combined but avoid overmixing to keep the meatballs tender.
Form Meatballs: Shape the mixture into meatballs, about 1 inch in diameter. You should get around 20-24 meatballs.
Brown (Optional): For added flavor, you can brown the meatballs in a skillet over medium heat before adding them to the slow cooker. This step is optional but recommended.
MAKING THE FRENCH ONION SAUCE AND COOKING:
Caramelize Onions: Melt the butter in a skillet over medium heat. Add the sliced onions and sugar (if using), and cook, frequently stirring, until the onions are soft and caramelized, about 15-20 minutes.
Add Flour: Sprinkle the flour over the caramelized onions and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Deglaze: Add the beef broth and red wine to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the Worcestershire sauce, thyme, salt, and pepper. Simmer for a couple of minutes to combine the flavors.
Slow Cook: Transfer the caramelized onion mixture to the slow cooker. Add the meatballs, gently stirring to cover them in the sauce.
Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through.
FINISHING TOUCHES:
Add Cheese (Optional): If you’re using Gruyère cheese, sprinkle it over the meatballs in the last 30 minutes of cooking. Cover again until the cheese is melted and bubbly.
Serve: Serve the French Onion Meatballs hot, ideally over mashed potatoes, buttered noodles, or with crusty bread on the side to soak up the delicious sauce.
Tips:
Make Ahead: These meatballs can be formed and refrigerated overnight or frozen for later use, making them perfect for meal prep.
Adjustments: Feel free to adjust the seasoning according to your taste, and if you prefer a non-alcoholic version, simply substitute the wine with additional beef broth.
This dish brings the comforting flavors of French onion soup to a crowd-pleasing, easy-to-make meatball form, perfect for any occasion that calls for a warm, savory meal with minimal fuss. Enjoy the delightful combination of tender meatballs and rich, oniony sauce with your favorite sides for a meal that’s sure to be a hit.