Description
A sticky, savory slow-cooker dinner featuring beef meatballs braised in French onion soup over a sweet bed of onions for a rich, gravy-like sauce.
Ingredients
- 1 pound ground beef (80/20 or 85/15)
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 onion, sliced (yellow or sweet onion)
- 2 cups French onion soup (canned or homemade)
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- Chopped parsley for garnish
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, Worcestershire sauce, salt, and pepper. Mix until just combined.
- Form the mixture into even meatballs (about 1 to 1 1/4 inches in diameter).
- Spread the sliced onions in an even layer across the bottom of the crockpot.
- Arrange the meatballs on top of the onions in a single layer.
- Pour the French onion soup over the meatballs so they’re mostly covered.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Check for doneness: meatballs should reach an internal temperature of 160°F and be tender. Skim excess fat if necessary.
- Garnish with chopped parsley before serving.
Notes
Optional to sear meatballs for added flavor and texture. If sauce is thin, stir in a cornstarch slurry to thicken.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American