Description
Delicious and easy Crock Pot French Onion Meatballs slow-cooked to perfection in savory French onion soup, topped with melted mozzarella cheese for a comforting meal perfect for busy days.
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 Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic powder, finely chopped onion, salt, and black pepper. Mix thoroughly until well combined to ensure the meatballs hold together.
- Form Meatballs: Shape the mixture into meatballs about 1 inch in diameter, making sure they are uniform in size for even cooking.
- Place in Crock Pot: Arrange the meatballs evenly in the crock pot. Pour the French onion soup over the meatballs, covering them completely to infuse flavor and moisture.
- Slow Cook: Cover the crock pot 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 Cheese: About 30 minutes before serving, sprinkle shredded mozzarella cheese evenly over the meatballs. Cover again and allow the cheese to melt into a gooey, delicious topping.
- Serve: Once the cheese is melted and bubbly, serve the meatballs warm. These pair wonderfully with rice, noodles, or crusty bread.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Using fresh French onion soup or homemade will enhance flavor, but canned soup works well for convenience.
- To make ahead, assemble the meatballs and soup in the crock pot insert, refrigerate overnight, then cook the next day.
- For a thicker sauce, remove the meatballs after cooking and simmer the sauce on the stovetop to reduce before returning meatballs to coat.
