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Crockpot French Onion Meatballs Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Crock Pot French Onion Meatballs

Hearty homestyle meatballs slow-cooked in rich French onion broth and topped with melted mozzarella cheese. A comforting, no-fuss weeknight meal.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Cuisine Mexican
Servings 8 people
Calories 335 kcal

Equipment

  • 1 Mixing bowl Medium
  • 1 Whisk
  • 1 Crock Pot or pressure cooker

Ingredients
  

Main ingredients

  • 24 oz frozen beef homestyle meatballs a little more or less is okay
  • 10.5 oz French Onion Soup low sodium
  • 1 packet French onion soup mix or beefy onion soup mix
  • 1 cup beef broth low sodium
  • 1 cup shredded mozzarella cheese more to taste
  • fresh thyme or fresh parsley for garnish, optional
  • 2 Tablespoons cornstarch optional, to thicken
  • ¼ cup water to create cornstarch slurry

Instructions
 

Instructions

  • Grab a medium bowl and whisk French onion soup, the soup mix, and beef broth together till it’s all blended good.
  • Toss those frozen meatballs into your crock pot nice and even.
  • Pour the onion soup mixture right over the meatballs, makin’ sure every meatball is coated in that tasty sauce.
  • Put the lid on, seal up your pressure cooker’s sealing ring, and pick your heat: low for 5-6 hours or high for 2-3 - depends on your schedule.
  • About 30 minutes before you wanna eat, combine your cornstarch and water slurry and stir it gently into the pot.
  • Let the sauce thicken up as it keeps cookin’ for those last few minutes.
  • Sprinkle mozzarella cheese over the top and then cover again for 10 to 15 minutes, till melted just right.
  • Finish with a sprinkle of fresh thyme or parsley, serve warm, and get ready for that first bite!

Notes

Serve over mashed potatoes or egg noodles with a side of green beans. Optionally garnish with fresh herbs for added flavor and color. Use low-sodium ingredients for balance.