Introduction

Crock Pot French Onion Meatballs are an easy and comforting meal perfect for busy days. Tender meatballs slowly simmer in a savory French onion soup base, topped with melty Gruyère cheese for rich flavor. This hands-off recipe is sure to become a family favorite.

A spoon lifts a portion of brown meatballs covered in melted cheese and small green herb pieces from a black slow cooker filled with more meatballs in a rich brown sauce with melted cheese on top, all set on a white marbled surface with two silver salt and pepper shakers in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

26 oz bag of frozen homestyle meatballs
1 small onion, sliced
1 can (10.5 oz) French onion soup
1 packet (1 oz) Lipton Onion Soup Mix
1 cup shredded Gruyère cheese (or Swiss/Mozzarella)
1–2 tablespoons cornstarch
1–2 tablespoons water

Instructions

Step 1: Add the frozen meatballs to the slow cooker.
Step 2: Top the meatballs with sliced onions, pour in the French onion soup, and sprinkle the dry onion soup mix over everything. Lightly stir to combine.
Step 3: Cover and cook on low for 4–6 hours or on high for 3–4 hours.
Step 4: Before serving, sprinkle the shredded cheese on top of the meatballs and cover again to let the cheese melt.
Step 5: If you prefer a thicker gravy, mix the cornstarch with water to create a slurry and stir it into the crock pot during the last 30 minutes of cooking.

Tips & Variations

For a twist, try using Swiss or mozzarella cheese instead of Gruyère for a milder flavor.
If you like extra caramelized onions, sauté the sliced onions before adding them to the crock pot.
Serve meatballs over egg noodles, rice, or mashed potatoes to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until warmed through. If the sauce has thickened too much, stir in a splash of water or broth to loosen it while reheating.

How to Serve

A close-up image showing a white bowl filled with small, round meatballs covered in a thick, dark brown sauce. The meatballs have a slightly rough texture and are packed closely together inside the bowl. A wooden spoon is lifting a few meatballs above the bowl, held by a woman's hand. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used. Just reduce the slow cooking time slightly, checking that they are fully cooked before serving.

What can I substitute for the French onion soup?

If you don’t have canned French onion soup, you can use beef broth combined with sautéed onions and a splash of soy sauce for similar savory flavor.

Crock Pot French Onion Meatballs Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

These Crock Pot French Onion Meatballs offer a deliciously easy meal featuring tender meatballs simmered in savory French onion soup and topped with melted Gruyère cheese. This slow-cooker recipe combines convenience with classic flavors, making it perfect for a comforting weeknight dinner or a flavorful party appetizer.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 4 to 6 hours (low) or 3 to 4 hours (high)
Total Time: 4 hours 10 minutes to 6 hours 10 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Meatballs

26 oz bag of frozen homestyle meatballs

Soup Base

1 small onion, sliced
1 can (10.5 oz) French onion soup
1 packet (1 oz) Lipton Onion Soup Mix

Cheese & Thickening

1 cup shredded Gruyère cheese (or Swiss or Mozzarella)
1–2 tablespoons cornstarch
1–2 tablespoons water

Instructions

Prepare Crock Pot: Add the frozen homestyle meatballs directly into the slow cooker, ensuring they are evenly spread out for uniform cooking.
Add Flavor Base: Top the meatballs with the sliced onion, then pour in the can of French onion soup. Sprinkle the Lipton Onion Soup Mix evenly over the top. Gently stir to combine all ingredients without breaking up the meatballs.
Slow Cook: Cover the crock pot with its lid and cook on the low setting for 4 to 6 hours, or on high for 3 to 4 hours, allowing the meatballs to become tender and absorb the rich onion soup flavors.
Add Cheese: Approximately 10 minutes before serving, sprinkle the shredded Gruyère cheese over the meatballs. Cover the crock pot again to allow the cheese to melt thoroughly into a creamy topping.
Optional Thickening: If you prefer a thicker gravy, mix 1 to 2 tablespoons of cornstarch with an equal amount of water until smooth. Stir this mixture into the crock pot during the last 30 minutes of cooking, then cover and continue slow cooking to thicken the sauce.

Notes

You can substitute Gruyère cheese with Swiss or mozzarella based on preference or availability.
For a smoother gravy, ensure to mix cornstarch and water thoroughly before adding to avoid lumps.
Frozen meatballs can be used straight from the freezer; no need to thaw.
Serve with crusty bread, mashed potatoes, or over egg noodles for a complete meal.
This recipe is ideal for meal prepping and can be kept refrigerated for up to 3 days.

Keywords: Crock Pot meatballs, French onion meatballs, slow cooker recipes, easy meatball recipes, comfort food, Gruyère cheese meatballs