Description
Tender, juicy meatballs slowly simmered in a rich, caramelized onion sauce that captures all the flavors of classic French onion soup. These savory meatballs combine comfort food with gourmet taste in one delicious slow cooker dish.
Ingredients
Scale
- For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped parsley (optional)
- For the French Onion Sauce:
- 2 large onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp garlic, minced
- 2 cups (480 ml) beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tsp thyme (optional)
- 1/4 cup (60 g) shredded Gruyère or Swiss cheese (for topping, optional)
Instructions
- Prepare the Meatballs
- Mix ground beef, breadcrumbs, Parmesan, egg, garlic powder, onion powder, salt, pepper, and parsley in a large bowl until just combined. Be careful not to overmix, which can make the meatballs tough. Form the mixture into 1-inch balls (about 24 meatballs) and place them on a baking sheet or plate.
- Brown the Meatballs (Optional)
- Heat a skillet over medium heat and sear the meatballs in batches until browned on all sides, about 2-3 minutes per batch. While this step is optional, it adds a deeper flavor dimension and helps the meatballs hold their shape during slow cooking.
- Caramelize the Onions
- In a large skillet, melt the butter with olive oil over medium heat. Add the sliced onions and sprinkle with sugar to help the caramelization process. Cook, stirring occasionally, for 15-20 minutes, until the onions transform into a golden brown, sweet, and jam-like consistency. Add the minced garlic and cook for 1 more minute until fragrant.
- Assemble in the Slow Cooker
- Transfer the caramelized onions to the slow cooker. Pour in the beef broth, Worcestershire sauce, and thyme (if using), and stir to combine. Carefully place the meatballs into the liquid, ensuring they are mostly submerged in the sauce to cook evenly.
- Slow Cook to Perfection
- Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The slow cooking process allows the flavors to meld and the meatballs to become incredibly tender while absorbing the rich onion flavor.
- Thicken the Sauce
- About 30 minutes before serving, stir the cornstarch slurry into the slow cooker. This will transform the thin broth into a luscious gravy-like sauce that coats the meatballs beautifully. Continue cooking for the remaining time with the lid on.
- Add the Cheese Topping
- If desired, sprinkle shredded Gruyère or Swiss cheese over the meatballs in the slow cooker during the last 5-10 minutes of cooking. Cover until the cheese is melted and slightly gooey, adding that authentic French onion soup touch.
- Serve and Enjoy
- Serve the meatballs warm over mashed potatoes, rice, or alongside crusty bread to soak up the delicious sauce. Garnish with fresh herbs if desired for a pop of color and freshness.
Notes
- For the best flavor, use a combination of ground beef and pork (70% beef, 30% pork).
- Yellow or sweet onions work best for caramelizing, but any variety will work.
- If you don’t have Gruyère, Swiss cheese is a good alternative, or you can use provolone for a milder flavor.
- The meatballs can be formed and the onions caramelized a day ahead and refrigerated to save time on cooking day.
- These meatballs freeze well after cooking. Store in an airtight container for up to 3 months.
- For a gluten-free version, substitute the breadcrumbs with gluten-free alternatives or rolled oats.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main-course
- Method: Slow Cooking
- Cuisine: French-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 105mg