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–+ servings
Crockpot French Onion Meatballs served in a bowl with melted cheese and herbs

Crockpot French Onion Meatballs

Juicy beef meatballs slow-cooked in French onion soup and topped with melted mozzarella, offering comfort and ease for any busy weeknight dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Can substitute with ground turkey for a leaner option.
  • 1/2 cup breadcrumbs Use gluten-free if needed.
  • 1/4 cup grated Parmesan cheese Can substitute with 2 tbsp grated pecorino or omit.
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For Cooking
  • 1 can French onion soup Choose reduced-sodium for a lower-sodium option.
  • 1 cup shredded mozzarella cheese

Method
 

Preparation
  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, Worcestershire sauce, garlic powder, onion powder, and a pinch of salt and pepper. Mix gently until just combined; overmixing makes meatballs dense.
  2. Shape the mixture into 1-inch meatballs and place them in a single layer in the crockpot. Keep the meatballs compact so they hold together during cooking.
  3. Pour the French onion soup over the meatballs until they are fully covered. Tap the crockpot lightly to remove any air pockets.
Cooking
  1. Cook covered on low for 6 to 8 hours, or on high for 3 to 4 hours, until the meatballs reach an internal temperature of 160°F when checked with a thermometer.
  2. About 15 minutes before serving, sprinkle the shredded mozzarella over the meatballs, cover, and let the cheese melt into a bubbly topping.
Serving
  1. Serve warm and enjoy.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 1gSugar: 2g

Notes

These meatballs can be served over mashed potatoes, egg noodles, or as meatball sandwiches. Store leftovers in an airtight container for up to 3-4 days. For frozen meatballs, thaw overnight before reheating.

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