5
If you love French onion soup, these meatballs are for you. Meatballs cook low and slow with a big pile of golden onions and beef broth, then get a blanket of melted Swiss cheese. Put out toothpicks for a party, or spoon them over mashed potatoes for dinner.
Why You’ll Love It
- French onion soup flavor without the bowls or broiler.
- Party-ready. Keep them warm in the slow cooker all evening.
- Two ways to serve: appetizer or easy dinner.
What You Need
- 3 tbsp butter
- 3 large yellow onions (thinly sliced)
- 1 tsp sugar
- 2 lb frozen fully cooked meatballs (not thawed)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 tbsp cornstarch (mixed with 2 tbsp cold water)
- 6 slices Swiss or provolone cheese
- fresh parsley (chopped, optional)
How to Make It
- Melt the butter in a large skillet over medium heat. Add the onions and sugar and cook, stirring often, for 15 to 20 minutes, until soft and deep golden.
- Put the frozen meatballs in a 6-quart slow cooker. Spread the onions over them.
- Stir the broth, Worcestershire and thyme together and pour over the top.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the meatballs are hot all the way through (165°F).
- Stir in the cornstarch mixture. Cover and cook 15 minutes more, until the sauce thickens.
- Lay the cheese slices over the top, cover, and let them melt, about 10 minutes. Sprinkle with parsley and serve.
Tips
- Take your time with the onions. Their deep golden color is the whole flavor of the dish.
- Frozen meatballs go straight in. No need to thaw.
- Swiss is classic. Provolone or Gruyère work too.
- For dinner, serve over mashed potatoes, egg noodles or rice, with the onion gravy spooned on top.
Storage
Keep leftovers covered in the fridge for up to 3 days. Reheat until hot (165°F).
More French Onion Favorites
If you like this, try our [French Onion Meatloaf](https://tasteofrecipe.net/french-onion-meatloaf-recipe/).
Slow-Cooker French Onion Meatballs
Meatballs slow cooked with golden onions and beef broth, finished under melted Swiss cheese.
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 3 tbsp butter
- 3 large yellow onions thinly sliced
- 1 tsp sugar
- 2 lb frozen fully cooked meatballs not thawed
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 tbsp cornstarch mixed with 2 tbsp cold water
- 6 slices Swiss or provolone cheese
- fresh parsley chopped, optional
Instructions
- Melt the butter in a large skillet over medium heat. Add the onions and sugar and cook, stirring often, for 15 to 20 minutes, until soft and deep golden.
- Put the frozen meatballs in a 6-quart slow cooker. Spread the onions over them.
- Stir the broth, Worcestershire and thyme together and pour over the top.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the meatballs are hot all the way through (165°F).
- Stir in the cornstarch mixture. Cover and cook 15 minutes more, until the sauce thickens.
- Lay the cheese slices over the top, cover, and let them melt, about 10 minutes. Sprinkle with parsley and serve.
Notes
Frozen fully cooked meatballs must be heated to 165°F. To serve as dinner, spoon over mashed potatoes or egg noodles. Keep on WARM for parties.
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
