Low & Slow Crockpot French Onion Meatballs! An easy weeknight meal the whole family will love.
Ingredients:
• Meatballs: 1 bag (32 oz) frozen homestyle or beef meatballs (or 2lbs homemade meatballs)
• French Onion Soup: 1 can (10.5 oz) condensed French onion soup
• Soup Mix: 1 packet dry French onion soup mix (like Lipton)
• Beef Broth: 1 cup low-sodium beef broth
• Onion: 1 large yellow or sweet onion, thinly sliced (optional, for extra texture)
• Thickener: 2 tablespoons cornstarch mixed with ¼ cup cold water (optional, for a gravy consistency)
• Cheese: 1 to 1½ cups shredded Gruyère, Swiss, or mozzarella cheese (for melting on top)
• Garnish: Fresh chopped parsley or thyme
Instructions:
1. Combine: Place the frozen meatballs and sliced onions (if using) into the bottom of a 4- to 6-quart slow cooker.
2. Pour: In a measuring cup or bowl, whisk together the condensed French onion soup, dry soup mix, and beef broth, then pour the mixture evenly over the meatballs.
3. Slow Cook: Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours until the meatballs are hot and tender.
4. Thicken (Optional): Stir the cornstarch and water mixture together to create a slurry, then stir it into the crockpot during the last 15 to 30 minutes of cooking to thicken the juices into a rich gravy.
5. Melt Cheese: Sprinkle the shredded Gruyère or mozzarella cheese across the top of the meatballs, cover the lid, and let it sit on warm for 5 to 10 minutes until melted and bubbly.
6. Serve: Garnish with fresh parsley and serve hot over mashed potatoes, egg noodles, or inside a crusty baguette as a sub
