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slow cooker french onion meatballs

Indulge in the comforting flavors of French onion soup with these delicious slow cooker meatballs. Tender meatballs are bathed in a savory onion and broth sauce, making for a hearty meal that pairs perfectly with crusty bread.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine French
Servings 4 People
Calories 350 kcal

Equipment

  • 1 slow cooker
  • 1 mixing bowl
  • 1 baking sheet optional for browning meatballs
  • 1 sauté pan optional for caramelizing onions

Ingredients
  

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup breadcrumbs
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • optional Fresh thyme for garnish
  • optional Sliced baguette for serving

Instructions
 

  • In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, minced garlic, Parmesan cheese, egg, dried thyme, salt, and black pepper. Mix until well combined.
  • Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet.
  • In a sauté pan over medium heat, add a little oil and sear the meatballs until browned on all sides. This step enhances the flavor but can be skipped if preferred.
  • Transfer the meatballs to the slow cooker.
  • In the same pan (if used), add the beef broth, Worcestershire sauce, and Dijon mustard, scraping up any browned bits. Bring to a simmer, then pour over the meatballs in the slow cooker.
  • Cover and cook on low for 6 hours, or until the meatballs are cooked through and tender, and the flavors have melded.
  • Serve the meatballs with the broth from the slow cooker, garnished with fresh thyme if desired. Pair with sliced baguette for dipping.

Notes

You can add sliced onions to the slow cooker for added flavor and sweetness.
For a cheesier dish, sprinkle shredded cheese over the meatballs during the last 30 minutes of cooking and cover until melted.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.