What type of meatballs are best for making Slow Cooker French Onion Meatballs?

For Slow Cooker French Onion Meatballs, plain frozen meatballs made from beef, pork, or chicken work best. Avoid pre-flavored or pre-seasoned meatballs to allow the French onion sauce’s flavors to stand out. Homemade meatballs can also be used but should be seared or partially baked first to hold their shape during slow cooking.

How long should I cook French Onion Meatballs in a slow cooker?

Cook the meatballs on high heat for 2½ to 3½ hours or on low heat for 5 to 6 hours. This range ensures the meatballs are fully cooked and absorb the rich French onion sauce. Avoid cooking longer than recommended to prevent the meatballs from becoming mushy.

How can I thicken the sauce if it’s too thin after slow cooking?

To thicken the sauce, mix 1 to 2 tablespoons of cornstarch with an equal amount of cold water to form a slurry. Stir this into the slow cooker and cook uncovered for an additional 10-15 minutes on high, stirring occasionally, until the sauce reaches your desired consistency.

Can I broil the meatballs after slow cooking for a cheesy finish?

Yes, for a melted cheese topping, transfer the meatballs and sauce to a baking dish, sprinkle shredded cheese evenly over the top, and broil for 1-2 minutes. Watch closely to avoid burning and achieve a bubbly, golden cheese layer.

What are some good side dishes to serve with Slow Cooker French Onion Meatballs?

These meatballs pair well with mashed potatoes, egg noodles, rice, or creamy polenta. Roasted or steamed vegetables and crusty bread also complement the dish by soaking up the flavorful sauce, making it a hearty and balanced meal.

Slow Cooker French Onion Meatballs Recipe for Easy Dinners

Name: Slow Cooker French Onion Meatballs
Prep time: 10 min
Cook time: PT-495345H29M52S
Total time: PT-495345H29M52S
Cuisine: American
Ingredients: 2 medium yellow onions, sliced; 26 ounces frozen meatballs (beef, chicken, or pork, preferably plain-flavored); 2 cups low-sodium beef broth; 1-ounce package brown gravy mix; 2 teaspoons minced garlic; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1 tablespoon white wine vinegar; 1/4 cup water (for slurry); 2 tablespoons cornstarch (for slurry); 1 1/2 cups grated Gruyere cheese (or Provolone, Fontina, or mozzarella)

Ingredients

Scale

2 medium yellow onions, sliced

26 ounces frozen meatballs (beef, chicken, or pork, preferably plain-flavored)

2 cups low-sodium beef broth

1-ounce package brown gravy mix

2 teaspoons minced garlic

1 teaspoon black pepper

1 teaspoon dried thyme

1 tablespoon white wine vinegar

1/4 cup water (for slurry)

2 tablespoons cornstarch (for slurry)

1 1/2 cups grated Gruyere cheese (or Provolone, Fontina, or mozzarella)

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Instructions

1-Slice 2 medium yellow onions and place them at the bottom of the slow cooker. This base caramelizes gently, building flavor.

2-Add 26 ounces of plain frozen meatballs (beef, chicken, or pork) on top of the onions.

3-In a bowl, whisk 2 cups low-sodium beef broth, 1-ounce brown gravy mix, 2 teaspoons minced garlic, 1 teaspoon black pepper, 1 teaspoon dried thyme, and 1 tablespoon white wine vinegar. Pour over meatballs.

4-Cover and cook on high for 2 1/2 to 3 1/2 hours or low for 5 to 6 hours. Meatballs should be hot and sauce bubbly.

5-Near end, mix 1/4 cup water and 2 tablespoons cornstarch. Stir in to thicken sauce, cooking 10-15 minutes more.

6-Sprinkle 1 1/2 cups grated Gruyere (or Provolone, Fontina, mozzarella) on top. Cover and cook 10 minutes until melted.

7-Serve over rice, mashed potatoes, noodles, or with veggies and bread.

Notes

⏲️ Use a programmable slow cooker that switches to warm to prevent drying out.
🥄 Add more cornstarch mixed with water if sauce is too thin.
🔥 For extra melted cheese texture, broil meatballs with cheese 1-2 minutes after slow cooking.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 2.5 to 6 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 494 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 37 g
Saturated Fat: 16 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 125 mg