Description
Tender beef meatballs simmered in rich French onion broth and topped with gooey Swiss or Gruyère cheese, perfect for a cozy dinner.
Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 egg
- Salt and freshly ground black pepper to taste
- 1 cup beef broth
- 1 packet French onion soup mix
- 1 cup grated Swiss or Gruyère cheese
- Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, and a pinch of salt and pepper. Mix gently until just combined.
- Shape the mixture into 1½-inch meatballs (about 18–20 meatballs). Optional: Brown them briefly in a skillet for 1–2 minutes per side.
- Arrange the meatballs in a single layer in the crockpot.
- In a bowl, whisk together beef broth and French onion soup mix until dissolved. Pour the liquid over the meatballs.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until meatballs reach 160°F (71°C).
- About 20–30 minutes before serving, sprinkle cheese over the meatballs, cover, and let it melt.
- Garnish with fresh parsley and serve hot.
Notes
Browning the meatballs adds flavor but is optional. Use fresh grated cheese for the best melt.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow-Cooking
- Cuisine: French