Crock Pot French Onion Meatballs (Printer-Friendly)
Tender meatballs in savory French onion broth with melted mozzarella, perfect for a hassle-free hearty meal.
# What You’ll Need:
→ Meatballs
01 -
1.5 pounds frozen homestyle beef meatballs
→ Soup and Broth
02 -
1 can (10.5 oz) French onion soup
03 -
1 cup low or no sodium beef broth
04 -
1 packet (about 1 oz) beefy onion soup mix
→ Thickening Agent
05 -
2 tablespoons cold water
06 -
1 tablespoon cornstarch
→ Cheese
07 -
0.75 cup shredded mozzarella cheese
→ Garnish
08 -
Fresh thyme sprigs (optional)
# Steps to Follow:
01 -
Place frozen beef meatballs in a single layer at the bottom of a 4-6 quart slow cooker.
02 -
Pour French onion soup over the meatballs. Sprinkle beefy onion soup mix evenly over the top. Pour in beef broth.
03 -
Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours until heated through and flavors meld.
04 -
In a small bowl, whisk cold water and cornstarch until smooth to create a slurry.
05 -
Stir slurry into meatballs mixture, combine well, then cover and cook for an additional 10 minutes.
06 -
Sprinkle shredded mozzarella cheese evenly on top and cover until cheese melts, about 5 minutes.
07 -
Serve meatballs topped with fresh thyme if desired, alongside mashed potatoes, egg noodles, or crusty bread to soak up the broth.
# Helpful Hints:
01 -
Using low or no sodium soup and broth reduces saltiness. Meatballs can be used straight from frozen without thawing. Cook on low longer (up to 6 hours) for more flavor infusion without overcooking.