Introduction

Oh, remember those cozy nights when the smell of something delicious simmering filled the house? This French Onion Meatball recipe brings all those comforting feelings right back, but with a super simple twist that’s perfect for busy weeknights or lazy weekends. Seriously, you’re going to wonder why you haven’t made these sooner!

Why You’ll Love This Recipe

Fast: Prep time is minimal, and your crock pot does most of the heavy lifting.
Easy: If you can slice an onion and dump things into a pot, you can make these!
Giftable: Imagine a friend bringing over a batch of these warm, cheesy meatballs. Pure joy!
Crowd-pleasing: Even the pickiest eaters will devour these. They’re a guaranteed hit at parties or family dinners.

Ingredients

2 medium yellow onions, sliced: These are the backbone of that amazing French onion flavor!
26 ounces frozen meatballs: Your favorite kind will work beautifully here.
2 cups low-sodium beef broth: This makes for a rich, flavorful sauce base.
1 ounce package brown gravy mix: Our secret weapon for instant savory depth.
2 teaspoons minced garlic: Because, well, garlic makes everything better!
1 teaspoon black pepper: Just a little kick to awaken the flavors.
1 teaspoon dried thyme: This herb is a classic pairing with beef and onions.
1 tablespoon white wine vinegar: A tiny splash to brighten everything up.
¼ cup water: To help create that perfect gravy consistency.
2 tablespoons cornstarch: Our thickening magic!
1½ cups grated Gruyere cheese: The crown jewel! Its nutty, slightly sweet flavor is perfection.

How to Make It

Let’s get cooking! This is so straightforward, you’ll be amazed at how much flavor comes from so little effort.

First things first, grab your crock pot. Lay those sliced yellow onions right at the bottom. They’ll soften and sweeten as they cook, forming a delicious bed for our meatballs.
Next, arrange your frozen meatballs right on top of those lovely onions. No need to thaw them – the crock pot will handle it.
In a separate bowl, it’s time to whip up our savory sauce. Whisk together the beef broth, brown gravy mix, minced garlic, black pepper, and dried thyme until everything is well combined.
Pour this flavorful broth mixture evenly over the meatballs and onions in your crock pot.
Now, let your crock pot work its magic! Cook on the ‘low’ setting for 3-4 hours, or if you’re in a bit more of a hurry, ‘high’ for 1.5-2 hours. You’ll know they’re ready when the meatballs are heated all the way through.
While the meatballs are finishing up, let’s get our sauce nice and thick. In a small bowl, whisk together the white wine vinegar, water, and cornstarch. This is our ‘slurry’ and it’s going to make our sauce wonderfully luscious.
Carefully stir this slurry into the crock pot with the meatballs and onions.
Let it cook for another 15-20 minutes. You’ll see the sauce transform, becoming beautifully thickened and ready to coat everything.
Finally, the best part! Stir in the grated Gruyere cheese. Keep stirring gently until it’s all melted and beautifully combined, creating that irresistible cheesy finish.

Substitutions & Additions

Feeling creative? These meatballs are a fantastic canvas for your culinary adventures!

Onions: If you’re not a huge fan of yellow onions, sweet onions or even shallots can offer a slightly different, but still delicious, flavor profile.
Broth: Chicken broth can be used in a pinch if you don’t have beef broth on hand.
Gravy Mix: If you can’t find a brown gravy mix, a packet of onion soup mix can also add a wonderful savory element.
Cheese: While Gruyere is divine, a good quality Swiss cheese or even a sharp cheddar can be substituted. For an extra cheesy kick, sprinkle a little extra on top before serving!
Additions: For a heartier meal, you can add some sliced mushrooms along with the onions at the beginning. A sprinkle of fresh parsley over the top just before serving adds a lovely pop of color and freshness.

Tips for Success

A few little secrets to make your French Onion Meatballs absolutely perfect every single time.

Don’t Overcrowd: If your crock pot is too full, the ingredients won’t cook evenly. Use a crock pot size that’s appropriate for the amount of ingredients.
Thickening Power: Make sure to whisk your cornstarch slurry really well to avoid any lumps in your sauce.
Taste and Adjust: Before adding the cheese, give your sauce a taste. You might want to add a pinch more pepper or even a tiny bit more vinegar depending on your preference.
Prep Ahead: You can slice your onions and whisk together the broth mixture the night before and store them separately in the fridge. Then, just dump everything into the crock pot in the morning!

How to Store It

Leftovers? Lucky you! These taste just as good, if not better, the next day.

Simply let the meatballs cool completely, then transfer them to an airtight container and store them in the refrigerator. They’ll stay delicious for about 3-4 days. To reheat, you can gently warm them on the stovetop over low heat, or pop them in the microwave until heated through.

FAQs

Got questions? We’ve got answers!

Can I make this on the stovetop? Yes! You can sauté the onions until softened in a large pot, add the meatballs and broth mixture, and simmer until heated through. Thicken with the cornstarch slurry and stir in cheese at the end. It will be quicker, but you’ll miss out on that slow-cooked depth.
What should I serve with these? These are fantastic served over mashed potatoes, egg noodles, rice, or even just with some crusty bread for dipping! A simple side salad is also a great complement.
Are these spicy? Not at all! The pepper adds a touch of warmth, but they’re not spicy. If you like a little heat, you could add a pinch of red pepper flakes.

French Onion Meatballs

Easy and comforting Crock Pot French Onion Meatballs perfect for busy weeknights, featuring tender meatballs and a rich, cheesy onion gravy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 8 servings

Equipment

Crock Pot
Medium bowl
Small bowl

Ingredients

Main ingredients

2 medium yellow onions sliced
26 ounces frozen meatballs your favorite kind
2 cups low-sodium beef broth
1 ounce package brown gravy mix
2 teaspoons minced garlic
1 teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon white wine vinegar
0.25 cup water
2 tablespoons cornstarch
1.5 cups grated Gruyere cheese

Instructions

Lay sliced yellow onions at the bottom of your crock pot.
Arrange frozen meatballs on top of the onions.
In a separate bowl, whisk together beef broth, brown gravy mix, minced garlic, black pepper, and dried thyme.
Pour the broth mixture evenly over the meatballs and onions in the crock pot.
Cook on 'low' for 3-4 hours or 'high' for 1.5-2 hours, until meatballs are heated through.
In a small bowl, whisk together white wine vinegar, water, and cornstarch to create a slurry.
Stir the slurry into the crock pot with the meatballs and onions.
Cook for another 15-20 minutes until the sauce has thickened.
Stir in the grated Gruyere cheese until melted and combined.

Notes

Serve over mashed potatoes, egg noodles, rice, or with crusty bread. A simple side salad is also a great complement.