Crockpot French Onion Meatballs: 5 Steps to Comfort Bliss

Why I Love This Recipe

I love how this recipe uses basic ingredients to create such deep, comforting flavors. The meatballs are juicy and well-seasoned, and when they simmer for hours in a rich French onion broth, they soak up all that savory goodness. Topping them with melty mozzarella takes it over the top. I often serve it with crusty bread to soak up the sauce—it’s comfort food done right with very little fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef

• 1/2 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 egg

• 1 onion, finely chopped

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups beef broth

• 1 packet French onion soup mix

• 1 cup shredded mozzarella cheese

Directions

1. I start by mixing the ground beef, breadcrumbs, Parmesan, egg, chopped onion, garlic powder, salt, and pepper in a large bowl until everything’s well combined.

2. I form the mixture into meatballs, making sure they’re all about the same size for even cooking.

3. I place the meatballs directly in the crockpot.

4. In a separate bowl, I mix the beef broth and French onion soup mix, then pour it over the meatballs in the crockpot.

5. I cover and cook on low for 6–8 hours or high for 3–4 hours. In the last 15 minutes, I top everything with shredded mozzarella and let it melt into gooey perfection.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 6 hours on low or 3–4 hours on high

• Total Time: About 6 hours 15 minutes

Variations

• I sometimes swap the ground beef for ground turkey for a lighter option.

• For a spicy twist, I add a pinch of crushed red pepper flakes to the meatball mix.

• Instead of mozzarella, I love using provolone or Swiss for that classic French onion vibe.

• If I want more texture, I’ll add sliced mushrooms to the crockpot with the broth.

• For extra richness, I stir in a splash of heavy cream right before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat them, I use the microwave or warm them gently on the stovetop with a splash of broth to keep them moist. These meatballs also freeze well—I let them cool completely, then freeze in a sealed container for up to 2 months. When I’m ready to enjoy them again, I thaw overnight in the fridge and reheat.

FAQs

Can I use frozen meatballs instead of making them from scratch?

Yes, I can use frozen meatballs to save time. I just add them to the crockpot and cook as directed. The homemade ones have more flavor, but frozen works in a pinch.

What should I serve with French onion meatballs?

I usually serve them with mashed potatoes, crusty bread, or over buttered noodles. The broth makes a delicious sauce that’s perfect for soaking into sides.

Can I make these ahead of time?

Absolutely. I often make the meatballs a day in advance and keep them in the fridge. I can also freeze uncooked meatballs and drop them right into the crockpot when needed.

How do I keep the meatballs from falling apart?

I make sure the mixture is well-combined and firm. If it feels too wet, I add a bit more breadcrumbs. Letting the meatballs rest for a few minutes before adding them to the crockpot also helps.

Is this recipe gluten-free?

Yes, as long as I use gluten-free breadcrumbs and check that the French onion soup mix is gluten-free, this dish fits a gluten-free diet.

Conclusion

These Crockpot French Onion Meatballs are one of my favorite slow cooker comfort meals. They’re flavorful, cheesy, and melt-in-your-mouth tender with hardly any effort. Whether I’m cooking for the family or prepping a cozy weeknight dinner, this recipe never disappoints.