Dinner

Crock Pot French Onion Meatballs Recipe

Name: Crock Pot French Onion Meatballs Recipe
Prep time: 10 min
Cook time: PT-491285H43M22S
Total time: PT-491285H43M22S
Cuisine: American
Ingredients: 36 ounces frozen meatballs; 2 large sweet onions, thinly sliced into half moons; 3-5 garlic cloves, minced; 2 cups low sodium beef broth; 1 (10.5 oz) can condensed French onion soup; 1 tablespoon balsamic vinegar; 1 ½ teaspoons fresh thyme, minced; ¾ teaspoon black pepper, or to taste; 2 tablespoons cornstarch; 1 cup shredded Gruyere cheese; Fresh thyme or parsley, chopped (optional, for garnish)

ByRafael Mansero January 15, 2026January 15, 2026

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Introduction

This Crock Pot French Onion Meatballs recipe is an easy, comforting dish perfect for busy days or casual gatherings. Tender meatballs simmer in a savory French onion sauce, topped with melted Gruyere cheese for a rich finish. It’s a crowd-pleaser that requires minimal effort.

A white shallow bowl holds a bed of creamy, white mashed potatoes as the base layer, topped with a heap of brown meatballs covered in a rich brown gravy with visible cooked onions and small green parsley leaves sprinkled over. On the right side of the bowl, there is a single piece of toasted bread with a golden-brown crust resting on the mashed potatoes. The bowl is placed on a white marbled surface, with a black slow cooker partially visible in the background to the upper left and another white bowl filled with meatballs to the upper right. Part of a blue and white checkered cloth is slightly visible in the lower right corner, and fresh green parsley leaves sit on a wooden board in the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 ounces frozen meatballs
2 large sweet onions, thinly sliced into half moons
3-5 garlic cloves, minced
2 cups low sodium beef broth
1 (10.5 oz) can condensed French onion soup
1 tablespoon balsamic vinegar
1 ½ teaspoons fresh thyme, minced
¾ teaspoon black pepper, to taste
2 tablespoons cornstarch
1 cup shredded Gruyere cheese
Fresh thyme or parsley, for garnish (optional)

Instructions

Step 1: Place the frozen meatballs into the crockpot in an even layer.
Step 2: Add the sliced onions and minced garlic on top of the meatballs.
Step 3: In a bowl or large measuring cup, whisk together beef broth, condensed French onion soup, balsamic vinegar, fresh thyme, black pepper, and cornstarch until smooth.
Step 4: Pour the mixture evenly over the meatballs, onions, and garlic in the crockpot.
Step 5: Cover and cook on LOW for 3 to 5 hours, stirring halfway through to promote even cooking and prevent the sauce from burning.
Step 6: About 5 to 10 minutes before serving, sprinkle shredded Gruyere cheese over the meatballs. Cover and cook until the cheese melts completely.
Step 7: Garnish with fresh thyme or parsley if desired, then serve as an appetizer or over mashed potatoes or egg noodles. Enjoy!

Tips & Variations

Use fresh thyme if possible for a brighter flavor, or substitute with dried thyme using half the amount.
For a thicker sauce, whisk an additional tablespoon of cornstarch with cold water and stir it in during the last hour of cooking.
Try mixing in sautéed mushrooms or bell peppers with the onions for extra depth.
Substitute Gruyere with Swiss or mozzarella cheese if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

The dish shows a white plate filled with a thick layer of creamy white mashed potatoes forming the base. On top, there is a generous layer of brown meatballs covered in a rich brown gravy with sautéed translucent onion slices scattered throughout. Small pieces of green herbs are sprinkled over the meatballs, adding a touch of color. Behind the meatballs, two slices of toasted light brown bread rest upright on the plate. A silver fork held by a woman's hand is piercing one meatball near the center. The background features 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. Adjust the cooking time slightly, as fresh meatballs typically require less time to heat through—about 2 to 3 hours on LOW should suffice.

Can I make this recipe in an Instant Pot?

Absolutely. Use the sauté function to soften the onions and garlic first, then add all ingredients (except cheese) and cook on high pressure for about 10 minutes. Use quick release, add cheese, and let it melt before serving.

Rafael Mansero