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Crock Pot French Onion Meatballs — Easy Comfort Food Dinner

Crock Pot French Onion Meatballs topped with melted cheese in a slow cooker — perfect Crockpot Party Food Crowd Pleasers.
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A hands-off slow-cooker favorite: tender meatballs simmer in a savory caramelized-onion gravy, finished with melted Gruyère. Minimal prep, maximum comfort—serve as a hearty dinner over mashed potatoes, rice, or as party-ready finger food.

Ingredients

Scale
  • 2 medium yellow onions, thinly sliced
  • 26 ounces frozen meatballs
  • 2 cups low-sodium beef broth
  • 1 ounce (1 package) brown gravy mix
  • 2 teaspoons minced garlic
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon white wine vinegar
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 1½ cups grated Gruyère cheese

Instructions

  1. Spread the sliced onions evenly across the bottom of a 6-quart slow cooker. Pile the frozen meatballs on top of the onions.

  2. In a medium bowl, whisk together the beef broth, brown gravy mix, garlic, black pepper, thyme, and white wine vinegar until the gravy mix is dissolved and the mixture is smooth. Pour this sauce over the meatballs so they’re well coated.

  3. Put the lid on and cook: High for 2½–3½ hours or Low for 5–6 hours, until the meatballs are hot through and the onions are soft.

  4. Combine the cornstarch and ¼ cup water in a small bowl to make a slurry. Stir this into the crock to thicken the sauce, then let the cooker run 10–15 more minutes until the sauce firms up.

  5. Sprinkle the grated Gruyère over the top, cover, and heat until the cheese melts (about 8–10 minutes). For a browned, bubbly finish, transfer to an ovenproof dish and briefly broil 1–2 minutes.

  6. Spoon the meatballs and onion gravy over rice, noodles, or mashed potatoes and serve.

Notes

  • Prevent overcooking: If your slow cooker has a programmable setting, use it so the unit switches to “warm” when cooking ends—this helps keep the meatballs moist.

  • Thickening the sauce: If you want a thicker gravy, whisk another tablespoon of cornstarch with 2 tablespoons water and stir in; allow a few extra minutes to achieve the desired consistency.

  • Storage: Refrigerate leftovers in an airtight container (with sauce) for up to 5 days. Freeze up to 3 months—thaw overnight in the fridge before reheating. Reheat gently on the stove or in short bursts in the microwave, adding a splash of broth or water if the sauce tightens.

Nutrition

Find it online: https://irmacooks.com/crock-pot-french-onion-meatballs/