These crock pot French onion meatballs are a cozy, slow-cooked favorite that deliver big flavor with minimal effort. Tender beef meatballs simmered in savory French onion soup and topped with gooey mozzarella cheese—this is comfort food done right. Whether served with egg noodles, mashed potatoes, or crusty bread, this dish is as versatile as it is delicious.
Why You’ll Love This Recipe
Quick prep and effortless cooking
Perfect for gatherings or busy weeknights
Deep, rich French onion flavor
Gooey melted cheese topping
Freezer-friendly and family-approved
Recipe Origins
Inspired by French onion soup, this recipe transforms humble meatballs into something special by bathing them in a rich, slow-cooked onion broth. The melted cheese on top pays tribute to the classic gratinéed soup, giving it that warm, comforting finish.
Nutrition Information
Calories: 420
Fat: 27g
Carbohydrates: 12g
Protein: 30g
Sodium: 690 mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 4 hours
Servings: 4
Difficulty: ⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 325°F with a splash of broth to keep meatballs moist. For freezing, cool completely and store in freezer-safe bags for up to 3 months.
Serving Suggestions
Serve over buttered egg noodles
Pair with mashed potatoes or crusty bread
Add a side of roasted broccoli or green beans
Finish with fresh parsley and cracked pepper
Common Mistakes
Overmixing the meat: leads to dense, rubbery meatballs
Skipping the onion bed: reduces the depth of flavor
Lifting the lid too often: increases cook time significantly
Recipe Variations
Turkey version: use ground turkey and add olive oil for moisture
Gruyère topping: for a more classic French onion flavor
Gluten-free: use certified GF breadcrumbs and soup
Spicy: add red pepper flakes or hot sauce to the soup
Frequently Asked Questions
Can I make these ahead of time?
Yes! Form and refrigerate the meatballs up to 24 hours before cooking, or freeze them raw for later.
Can I use frozen meatballs?
You can! Use pre-cooked frozen meatballs and reduce cook time by 1 hour.
What if the sauce is too thin?
Mix 1 tablespoon of cornstarch with cold water and stir it in during the last 15 minutes on high.
Can I double this recipe?
Yes, as long as your crockpot allows for a single layer. Otherwise, cook in batches.
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 onion, finely chopped
- ¼ tsp black pepper
- ¼ tsp salt
- 2 cups French onion soup
- 1 cup shredded mozzarella cheese
Instructions
1- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic powder, half of the chopped onion, salt, and pepper
2- Mix gently with your hands until just combined
3- Shape into 1½-inch meatballs (about 16–20 total)
4- Spread remaining chopped onion across bottom of crockpot
5- Place meatballs in a single layer over the onions
6- Pour French onion soup over the meatballs
7- Cover and cook on low for 4–5 hours or high for 2–3 hours
8- In the last 15 minutes, sprinkle mozzarella over the meatballs
9- Cover again and cook until the cheese is melted and gooey
10- Serve hot with parsley, egg noodles, or crusty bread
